Anjali Verma

Moong Dal

Moong Dal

Moong Dal

Mung bean Vigna Radiata is a plant species of Fabaceae which is also known as green gram Moong Dal is the Split Version of Whole mung Beans also known as green gram either with or without skin The skinned version is known as yellow moong dal yellow dal or yellow petite lentils Split version with the skin is known as chilka moong dal chilka mung or split green mung These have the green skin intact and only the mung beans are split Yellow moong dal consists of small ovalshaped lentils that are yellow or light green in color Most of the mung bean cultivars have a yield potential of 1825 tonsha Mung beans are recognized for their high nutritive value Although whole mung beans are also occasionally used in Indian cuisine beans without skins are more commonlyusedIn Karnataka Maharashtra Gujarat Kerala and Tamil Nadu whole mung beans are commonly boiled to make a dry preparation often served with congee Hulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups

Urad dal is also known as Split black lentils and Black gram dal. Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture.

Moong dal, also known as mung dal or yellow lentils, are small, split, and hulled lentils with a vibrant yellow color. Packed with nutrients such as protein, fiber, and various vitamins and minerals, moong dal is a staple in many cuisines. It has a mild, slightly sweet flavor and a smooth texture when cooked.

Urad Dal Split

Urad Dal