Safe Harvest Pesticide-Free Moong Dal (Yellow Split) | Lab-Tested & High Protein

Safe Harvest moong dal is sourced from small, marginalised farmers who practice chemical pesticide-free farming. These farmers are part of our nationwide network of over 1 lakh women farmers across India, all committed to growing without synthetic pesticides. Every farmer in this network follows the same chemical-free cultivation practices, and every batch they produce is independently tested before it reaches you. After harvest, the moong dal passes through pesticide-free environments at every stage of handling, from cleaning and grading through to packaging, with no cross-contamination from conventionally grown produce at any point in the supply chain.

Dal crops are regularly treated with pesticides during cultivation, and dried pulses can concentrate residues that would not be present at the same levels in fresh produce. Most moong dal brands make protein and health claims while testing for nothing before packing. Safe Harvest tests every batch of moong dal in NABL-accredited third-party laboratories for 230+ synthetic pesticide residues before any pack ships. The report is not internal documentation. It is publicly accessible by batch number. Scan the QR code on your pack and read the exact results for your specific batch before you cook it.

Moong dal is Ayurveda's most celebrated restorative food for a reason. It is simultaneously the lightest, most easily digestible, and one of the most nutritionally dense pulses in the Indian kitchen, delivering plant protein, dietary fibre, antioxidants, and anti-inflammatory compounds in a single ingredient that most digestive systems handle with complete ease.

Its anti-inflammatory properties come from polyphenols and active peptides that reduce oxidative stress and support recovery from inflammation in the gut, joints, and cardiovascular system. Its antioxidant content, including vitexin and isovitexin, supports cellular health and immunity with consistent everyday use.

Moong dal is high in plant protein, supporting muscle repair, satiety, and sustained energy. Its naturally low carbohydrate profile makes it the most macro-efficient everyday dal for those managing weight or blood sugar, delivering filling protein and fibre without the glycaemic load of heavier pulses. It is also a good source of magnesium, potassium, folate, and B vitamins that support heart, blood, and nerve health.

Every batch of Safe Harvest moong dal is tested in NABL-accredited third-party laboratories for 230+ synthetic pesticide residues before any pack ships. No artificial colours. No preservatives. No adulteration. The lab report for your specific batch is publicly accessible: scan the QR code on the pack, enter your batch number, and read the results before you cook. Sourced from small, marginalised farmers who farm as part of our network of over 1 lakh women farmers across India, all committed to the same pesticide-free standard. Handled in pesticide-free facilities from harvest to packaging. The only moong dal in India where you can independently verify quality before you open the pack.

Moong dal does not require soaking and is the quickest-cooking dal in the kitchen. Rinse thoroughly in cold water before cooking.

For garlicky dal tadka: pressure cook with turmeric and salt for 2 whistles until completely soft. Temper hot ghee with cumin, dried red chilli, and sliced garlic until golden and pour immediately over the dal. The garlicky tadka is moong dal at its most satisfying.

For dal khichdi: cook moong dal with rice in a one-to-one ratio with turmeric, ginger, and a pinch of asafoetida for a deeply nourishing, easy-to-digest one-pot meal. Moong dal khichdi is Ayurveda's first recommendation for gut healing and recovery eating.

For moong dal chilla: blend soaked raw moong dal with green chilli, ginger, and salt into a smooth batter. Cook on a hot tawa with a drizzle of oil for a crispy, high-protein savoury crepe. Top with paneer, onion, and chutney for a complete high-protein breakfast.

For moong dal halwa: cook in ghee with sugar, milk, and cardamom for a rich, warming festive dessert that is lighter on the stomach than most Indian sweets.

For sprouting: soak whole moong overnight and sprout for 24 to 48 hours for a raw, enzyme-rich addition to salads and chaats with significantly increased nutrient bioavailability.