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Eumarrah Hobart |
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ALSO CALLED GREEN GRAM OR MOONG DAHL
This healthy pulse is commonly used in Indian cooking, its also popular across other parts of Asia. Mung dhal is made from a variety of split green mung bean, and is considered very nutritious and easy to digest. Its a good source of protein, fibre, folate and magnesium.
HOW TO USE
> Soak: Rinse and soak for 2 hours.
> Perfect for making creamy dhals, soups, stews and curries.
> Cook: Bring to boil and simmer for 30min or till tender. 1 cup beans to 2.5 cups water.
Product should last up to 18 months if stored airtight in a cool dark area.
Country of origin: Myanmar
Nutrition info per 100g: Energy 1572 kJ; Protein 24 g; Total Fat 2 g; -Saturated <1 g; Carbohydrate 60 g; -Sugars 7 g; Sodium 15 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
