Babu Kadam

Moong dal are high in important vitamins, minerals, protein and fiber. Sprouted Moong dal contain fewer calories but have more antioxidants and amino acids. Moong dal are a good source of antioxidants, which may reduce your risk of chronic diseases, such as heart disease, diabetes and certain cancers. However, more human-based research is needed before making health recommendations.

Moong Dal

Moong Dal

Moong Dal

Moong Dal

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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