Green gram is known as moong dal in Hindi. It is one of the popular food known for its health benefits. It is a circular bean that is green in color. But the Dhuli or without skin moong dal is the one without the skin or it is skinned. This daal has a good amount of vitamins. It has a good ailment property for hair and skin along with other diseases.
The moong daal without skin cannot retain its shape after cooking hence it becomes meshy and porridge. Daals are used for the preparation of soups, stews, salads, and desserts. Moong daal is a great source of amino acid.
Green Gram split without skin
Dhuli moong daal
Yellow moong daal
Place of Origin
Types of Product
Uses of Product
In South Indian Cuisine Mung dal is the main ingredient for the preparation of Dosa, Masala Dosa, and Vada.
In North Indian Cuisine Mung dal is cooked with rice to make 'khichdi'
Yellow moong dal is also used for daal tarka in Punjabi cuisines.
This dal is fried in little oil with salt and is taken as a snack with tea.
Washed moong dal helps in weight loss
It helps in controlling blood pressure.
It is a good source of Iron
It prevents and protects from skin cancer.
Moong dal washed is a great source of protein and dietary fiber.
It is rich in B-Complex vitamins, calcium, and potassium.
It is also free from flatulence and heaviness.
It is easily digestible.
It promotes health during pregnancy and lactating period.
Porridge or the khichdi is a good food for people recovering from any kind of illness.
Moong Dhuli / Green Gram Split (without skin) is highly preferred in making breakfast like dosa and idli. It can also be taken in lunch and dinner by making different dishes with this dal.
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