Product Introduction (Nature & Properties)
The whole Mung Bean (Entry 2, Pulses list) split and hulled, resulting in a bright, light-yellow color. It is highly valued for being easily digestible, low in fat, and a primary ingredient for soft dal dishes and sweets.
Export Types
Mung Dal (Split and Skinned) and Mung Dal Chilka (Split with skin on). Mung Dal is the main export product.
Specification (Key Export Metrics)
Moisture: Max 12–13%. Foreign Matter: Max 0.5%. Broken/Weevilled: Max 1–2%. Color should be uniform, bright yellow, without any dull or green tinge.
Harvest Time
Mainly September to October (Kharif crop).
Shelf Life
12 to 18 months.