Farmer/Producer: Samruddhi, Pune
Product Code: 07139010
Availability: 107
Rs.200.00
Ex Tax: Rs.200.00

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.

Mung dal, sometimes spelled "moong dal," or Indian-flavored yellow lentils, are a traditional vegetarian Indian recipe. This easy version of mung dhal soup simmers the dal in vegetable broth, turmeric, and cayenne for a spicy and flavorful—yet simple—vegetarian Indian lentil dal dish.

Moong Dal is better than Toor Dal in many ways. It has a subtle mild flavor, which doesn't overpower the taste and flavor of the preparation. It also has many beneficial properties as compared to Toor Dal

Moong dal is said to be the most enriched in protein, as compared to other dals.

8 Uses of Yellow Moong Dal

1.   First and foremost, yellow moong is used to make dals, like any other pulse. Whether it is pressure cooked or heated normally over the flame, whether spicy or mild, all and any type of dals can be made with yellow moong, one of the most famous being Dal fry.

2. Yellow Moong is not known for holding its shape and because of that it can easily be used for soups as well. Even though that is unheard of, yellow moong dal makes for great soups like 
Moong Dal and Spinach soup.

3. Moong dal is also used to make pureed preparations or mashes like 
Khichdi and Gujarati snack like Moong Dal Khichu. All these recipes are mixed with rice and flour and transformed into gorgeous dishes.
4. 
Dosas and idlis are also fabulously made with yellow moong dal. One very unusual dosa recipe is Poha Yellow Moong Dal Dhokla, which is flavored beautifully with yellow moong.
5. Moong dal can be used as stuffing for 
parathas, whether stand alone or with different vegetables like cabbage.
6. The most famous way to use this dal is to make sweets like 
halwa and sheera, mixed with jaggery and sugar, which is eaten during lots of festivals and occasions.
7. 
Kachoris and Vadas are made with yellow moong dal as well. It makes a delicious filling and gives a great texture.
8. Other types of snacks that can be made with yellow moong dal are 
dhokla and pakodas.

 

Health Benefits Yellow Moong Dal

• Yellow gram like other lentils and pulses is a good source of protein and dietary fiber.
• It is low in fat and rich in 
B complex vitaminscalcium and potassium.
• It is free from heaviness and flatulence, which are associated with other pulses.
• Cooked yellow gram is an easily digestible food for invalid and sick persons.
• Its regular use during childhood, 
pregnancy and lactation helps one to get the required nutrition and promote health.
• Porridge or 
khichdi made from it is the best diet after recovery from acute illness.

Nutrition Facts of Yellow Moong Dal

¼ Cup of raw Yellow Moong Dal is about 50 grams
RDA stands for Recommended Daily Allowance.

Energy - 174 calories
Protein – 12.2 g
Carbohydrate – 29.5 g
Fat – 0.6 g
Fiber – 4.1 g

Vitamins:
0.24 mg of 
vitamin B1 (Thiamine) = 15% of RDA (about 1.2 to 1.6 mg for men)
0.11 mg of 
vitamin B2 (Riboflavin) = 5.78% of RDA (about 1.4 to 1.9 mg for men)
1.2 mg of 
Vitamin B3 (Niacin) = 5.7% of RDA (about 16 to 21 mg for men)
70 mcg of 
vitamin B9 (Folate) = 70% of RDA (about 100 mcg)

Minerals:
37.5 mg of 
Calcium = 3.75% of RDA (about 1000 mg)
1.95 mg of 
Iron = 9.75% of RDA (20 mg for women)
55.5 mg of 
Magnesium = 15.85% of RDA (about 350 mg)
575 mg of 
Potassium = 12.2% of RDA (about 4700 g)
1.4 mg of 
zinc = 11.6% of RDA (10 to 12 mg)

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