Moth Mogar 200g

Moth Mogar 200g – Washed and Cleaned Moth Dal for Rajasthani Cooking

Sanwariya Moth Mogar is washed, cleaned, skinless split moth dal of premium quality. In Rajasthan, “mogar” means dal without its husk, so moth mogar is simply moth beans with the skin removed. It cooks faster than whole moth, has a soft texture and a lovely nutty taste, and is the base for many Marwari favourites like moth dal, mogar ki sabzi, dal pakodi and the famous moth namkeen. This pack brings a clean, ready-to-cook pantry staple from Rajasthan to your kitchen.

This product is packed by Sanwariya and sold by Dev Grah Udyog, a family business from Sardarshahar, Rajasthan, known for papad, spices, mukhwas and traditional foods. Every pouch of moth mogar is cleaned and sorted so you get even grains of good colour.

Why Choose Sanwariya Moth Mogar?

• Washed and cleaned: As printed on the label, the dal is washed and cleaned before packing.
• Premium quality: Even, creamy-yellow grains with good colour.
• Rich in protein and fibre: The label highlights it as a source of protein and fibre.
• 100% natural: Just pure moth dal, with nothing added.
• Quick cooking: Skinless dal cooks faster than whole moth beans.
• Resealable pouch: The zip-lock silver pouch keeps the dal fresh and dry.

Benefits of Moth Mogar (Moth Mogar Ke Fayde)

Moth has been a staple pulse of the Rajasthani desert for generations. Here is why families keep moth mogar in their kitchen:

• Plant protein: Like other pulses, moth dal is a natural source of plant protein, making it valuable for vegetarian diets.
• Dietary fibre: Pulses also bring fibre to everyday meals, as noted on the pack.
• Easy to cook: Without the husk, it softens quickly and is easy to include in daily meals.
• Light, homely dal: Moth mogar dal is a simple, comforting dish many families enjoy with roti or rice.
• Versatile: Use it in dal, sabzi, khichdi, pakodi, chilla and snacks.
• Hardy desert crop: Moth grows in dry conditions with little water, making it a traditional and sustainable pulse.
• Long shelf life: Dry dal stores well, so you always have a nutritious option in your pantry.

Note: These benefits are based on general and traditional use. This is a food, not a medicine. If you have a health condition, please consult your doctor about your diet.

What Is Moth Mogar?

Moth mogar is split and dehusked moth bean (matki). The moth plant is a drought-tolerant pulse grown mainly in the sandy soils of western Rajasthan. Whole moth beans are brown, but once the outer skin is removed, the inside is creamy yellow. This skinless form is called mogar in Rajasthan. Moth is the main pulse behind many famous Rajasthani foods, including Moth Papad, moth badi and Bikaneri bhujia.

How to Cook Moth Mogar

1. Rinse: Wash the dal two or three times in water.
2. Soak (optional): Soak for 20 to 30 minutes for faster, softer cooking.
3. Cook: Pressure cook with water, salt and haldi for 2 to 3 whistles.
4. Temper: Add a tadka of ghee, jeera, heeng, red chilli and garlic (optional).

Moth Mogar Dal

Cook the dal until soft. Heat ghee, add jeera, heeng, chopped green chilli and a pinch of red chilli powder, then pour over the dal. Finish with coriander and a squeeze of lemon. Serve with bajra roti or steamed rice.

Dry Mogar Sabzi

Soak the dal for 30 minutes and boil until just soft but not mushy. Drain and toss in a pan with oil, jeera, heeng, haldi, red chilli, dhania powder, amchur and salt. This dry mogar is a popular Rajasthani side dish, especially at weddings and family functions.

Moth Dal Pakodi and Chilla

Soak the dal for 3 to 4 hours and grind into a coarse paste with ginger and green chilli. Fry spoonfuls as crispy pakodis, or spread thin on a tawa to make healthy chillas.

Crispy Moth Namkeen

Soak, drain and dry the dal well, then deep fry in small batches until crisp. Toss with salt, red chilli and chaat masala for a crunchy tea-time snack, just like the moth dal namkeen sold in Rajasthani sweet shops.

More Ways to Use

Add a handful of moth mogar to khichdi along with rice and moong for a richer, more flavourful one-pot meal. Mix cooked mogar into salads with onion, tomato, cucumber and lemon for a protein-rich chaat. You can also use it in mixed dal along with toor and chana, or add it to sambar and vegetable curries for extra body. For children, a mild dal with ghee and rice is a comforting everyday meal.

Moth Mogar in Rajasthani Weddings and Festivals

Dry moth mogar is a star dish at many Rajasthani weddings and community feasts. Cooks prepare it in large kadhais with plenty of ghee, heeng and red chilli, and serve it alongside puri, kachori, gatte ki sabzi and sweets. Its slightly chewy, spicy grains make a perfect contrast to soft puris. Making it at home with good quality dal brings back the taste of these family functions.

During festivals and special days, families also make moth dal kachori, where a spicy filling of coarsely ground soaked dal is stuffed into crisp pastry and deep fried. Others prepare moth dal halwa in winter, slow-cooked with ghee, sugar and dry fruits. These recipes show how versatile this humble desert pulse is.

Simple Weekly Meal Plan Ideas

• Monday: Moth mogar dal with jeera rice and papad.
• Wednesday: Dry mogar sabzi with phulka and curd.
• Friday: Moth dal chilla for breakfast with green chutney.
• Sunday: Crispy moth namkeen for evening tea.

Cooking Tips for Beginners

If you are cooking this dal for the first time, start with a simple dal recipe. Use about three cups of water for one cup of dal and pressure cook for two to three whistles. Taste and adjust salt only after cooking, and always finish with a fresh tadka for the best aroma. For dry sabzi, boil in an open pan and check often so the grains stay whole. With a little practice, you will be able to cook it just the way Rajasthani grandmothers do.

Taste and Texture

Cooked moth mogar has a soft, creamy texture and a mild, nutty, slightly earthy taste. It holds its shape well when boiled carefully, which is why it works so well as a dry sabzi, and it melts into a smooth dal when cooked longer.

Moth Mogar vs Whole Moth vs Moong Mogar

• Moth mogar: Skinless, quick-cooking, nutty taste, great for dal and dry sabzi.
• Whole moth: Brown skin, needs soaking, popular for sprouts and usal.
• Moong mogar: Lighter in taste and colour, very easy to digest, used in everyday dal and halwa.

Packing and Quality

Sanwariya moth mogar comes in a food-grade silver zip-lock pouch with a clear window and label showing batch number, packing date and MRP. The label reads “Washed, Cleaned, Premium Quality, Rich in Protein and Fiber, 100% Natural”.

Storage and Shelf Life

• Best before 6 months from packing, as printed on the pack.
• Store in a cool, dry place.
• Close the zip lock tightly after use, or transfer to an airtight container.
• Use a dry spoon to keep the dal free from moisture.

Who Will Love This Product?

• Rajasthani families who love traditional moth dal and mogar sabzi.
• Vegetarian households looking for protein-rich pulses.
• Home cooks who want a quick-cooking, versatile dal.
• Caterers and sweet shops making dry mogar and namkeen.

Tips for the Best Results

• For dry sabzi, do not overcook; the grains should stay separate.
• Add heeng in the tadka for the classic Marwari taste.
• A spoon of ghee on top makes the dal richer.
• Dry the soaked dal well before frying namkeen so it stays crisp.

A Taste From the Heart of Rajasthan

Moth is the pulse of the Thar desert. It grows where little else can, and Rajasthani families have turned it into papad, badi, bhujia, dal and countless snacks. Sanwariya moth mogar brings you this humble yet much-loved dal, cleaned and packed with care from Sardarshahar.

Why Buy from Dev Grah Udyog?

• Trusted Sanwariya brand from Sardarshahar, Rajasthan.
• Washed, cleaned and carefully packed products.
• Honest labelling and fair prices.
• Easy online ordering and delivery all over India.

Ordering and Delivery

Ordering is simple. Add the pack to your cart, enter your address and place your order. We pack it carefully and ship it to your doorstep anywhere in India. Add papad, badi and spices to the same order for a complete Rajasthani pantry.

Frequently Asked Questions

What is moth mogar?

Moth mogar is split, skinless moth dal, washed and cleaned, used for dal, dry sabzi and snacks.

Do I need to soak moth mogar?

Soaking for 20 to 30 minutes is optional for dal, but helps for dry sabzi and is needed for pakodi.

What are the benefits of moth mogar?

It is a natural pulse with plant protein and fibre, cooks quickly and suits many everyday dishes.

How long does it last?

The pack says best before 6 months from packing. Store it in a cool, dry place.

Is it 100% natural?

Yes, the label states 100% natural.

Do you deliver all over India?

Yes, Dev Grah Udyog delivers this product and our full range across India.

Cook a comforting bowl of Rajasthani moth dal today. Order Sanwariya Moth Mogar 200g now.