Green Gram Split Dal

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Product Description With their skins removed, Green Gram (Moong) beans are light yellow in colour. These are Green Gram (Moong) beans that have been skinned and split, so that they're flat, yellow, and quick cooking. They're relatively easy to digest. They are made into mung bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like. Nutritional Value 1. It is good source of proteins and dietary fibre. 2. It is low in fat and rich in potassium, calcium and B complex vitamins 3. It is easy to digest and not like other pulses which are heavy to digestion 4. Fibre in these lentils help in reducing high cholesterol Serving Size: 1cup, Total Fat 2.4 g Total Fat 2.4 g Sodium 31.1 mg 1% Potassium 2579.2 mg 73% Total Carbohydrate 130 g 43% Dietary fiber 34 g 136% Sugar 14 g Protein 49 g 98% Vitamin A 4% Vitamin C 16% Calcium 27% Magnesium 97 Specification Colour: Yellow Size: 2mm to 2.5mm Diameter Type: Polished, Unpolished Quality: Gold, Silver, Platinum Packing Size: 30Kg, 50kg, 100kg

Mung dal, also known as mung bean dal or green gram dal, is a type of lentil that is split and hulled. It is a popular pulse in many cultures around the world, and India is a major exporter of this commodity. It is also a good source of protein, fibre, iron and other essential nutrients. Mung dal is a small, oval-shaped lentil with a bright yellow colour smooth, shiny skin. Mung dal has a soft, creamy texture when cooked and has a mild, earthy flavour. One cup of cooked mung dal contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium

Green Gram Split Yellow/Moong Dal

Moong dal is low in fat content and very high on protein. In fact, moong dal is considered to be one of the best plant-based sources of protein.

Green moong daal is also called split moong. It is an important ingredient in Indian households as it is easy to digest and has a soft texture. It takes very less amount of time to get cooked as a result of its split nature. The daal is split, not skinned. The cover of the green moong is not fully removed, so the green color is retained. Spitting of green moong daal is done in mills. The split moong is low in fat and rich in protein and fibre. It is used to make curries, daals, khichdi, and many more food items.

Mung dal with skin, also known as chilka mung dal or whole green gram dal, is a type of lentil that has been split but not hulled. It is a popular pulse in many cultures around the world, and India is a major exporter of this commodity. Indian mung dal with skin is known for its high quality, purity, and bright green colour. It is also a good source of protein, fibre, iron and other essential nutrients. Mung dal with skin is a small, oval-shaped lentil. It has a rough, wrinkled skin. Mung dal with skin has a firmer, chewier texture than mung dal without skin. Mung dal with skin has a more earthy, nutty flavour than mung dal without skin. One cup of cooked mung dal with skin contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium