Mung dal, also known as "Dhuli Moong" or "Payatham Paruppu", are yellow lentils that have been hulled and split. They are particularly easy to digest and take on seasonings and spices well, so are often made into spicy dhals
In India, "dal” is the word for lentils, and "moong dal” is
the general term for mung lentils, also known as split yellow mung beans. Moong
dal is native to India, but has also been cultivated in southeast Asia and
China since the late Neolithic era, according to "The Encyclopedia of Healing
Foods.” Many Indian home cooks use split yellow mung beans in soups because
they cook quickly, but you can also blend cooked moong dal into a fine paste to
make dumpling batter. A classic Indian dish called "muger dal” combines moong
dal, spinach and an aromatic blend of spices.
is Packed with protein and low carbs, green gram otherwise known as moong dal
is one of the best vegetarian superfoods. An integral part of the Indian diet,
it is a good and filling option for those who want to shed kilos.
moong dal is extremely light and easy to digest. It is easier to cook but lacks
the fiber content of whole green moong. Compared to other dals, moong dal is
one of the low carb pulses available. Other pulses are high in protein but
- Mung beans are a high source of
nutrients including: manganese, potassium, magnesium, folate, copper, zinc
and various B vitamins.
- They are also a very filling
food, high in protein, resistant starch and dietary fiber.
- You can find mung beans in
dried powder form, as whole uncooked beans, "split-peeled” form (just like
you’d find split green peas), as bean noodles, and also as sprouted seeds
(which are the kind you’d see used on sandwiches or salads).
- Their dried seeds may be eaten
raw, cooked (whole or split), fermented, or milled and ground into flour.
- Because of their high nutrient
density, mung beans are considered useful in defending against several
chronic, age-related diseases, including heart disease, cancer, diabetes