Mung / Moong Dal Yellow
Mung dal, also known as "Dhuli Moong" or "Payatham Paruppu", are yellow lentils. They are particularly easy to digest and take on seasonings and spices well, so are often made into spicy dhals.
Beans and Pulses are naturally low in fat, high in fibre and rich in protein.
This is moong split without shells. This yellow dal doesn't need to be soaked and are easy to cook and digest. These beans can also be boiled and mashed in soups, stews, and sauces. Try soaking the dal overnight, then grounding it with water to make pancake and fritter batters. Or simply, after soaking, they can be drained and fried and added to crunchy, spicy snacks