Ragi–Mung Sattva is a traditional grain blend prepared using finger millet (ragi) and mung beans. Both crops are widely grown in Indian farming systems and are valued for their role in everyday diets. The grains used for this product are sourced from farmers associated with Kalsubai Millets and are cultivated using natural farming practices without chemical fertilisers or synthetic pesticides.

In many Indian households, sattva flour blends are used to prepare soft porridge or thin gruel by cooking the flour with water or milk. The mixture is usually cooked slowly until it thickens and is commonly prepared as a simple meal at home. It can also be used to make lightly sweet or savoury porridge depending on household preference.

According to the Indian Food Composition Tables (ICMR-NIN), finger millet (ragi) and mung beans contain carbohydrates, plant protein, and dietary fibre. These nutrients include naturally occurring carbohydrates, fibre, and protein found in cereal grains and pulses. [VERIFY: ICMR-NIN micronutrient data for ragi and mung]

Choosing naturally grown grains from Kalsubai Millets means the ingredients are sourced directly from farmers rather than large commercial supply chains. The crops are cultivated without chemical fertilisers or synthetic pesticides and supplied through a farmer producer company. This approach helps support farmer incomes while maintaining transparency about sourcing.

This product is prepared from ragi and mung and processed into a flour blend for convenient cooking. It is made in small batches using minimally processed grains. The flour can be used to prepare porridge suitable for different age groups including children and adults as part of home-cooked meals.

Source: Indian Food Composition Tables — ICMR, National Institute of Nutrition, Hyderabad