Saabut moong dal is a legume plant and it comes under pulses. Moong dal is a green colored dal with off white color inside. It has a soft and sweet texture. It is an easily digestible food. There are four types in which this green gram is available in the market: whole, split, husked and ground. This saabut moong dal means the whole green gram. The name 'Saabut' means 'whole; in Hindi. It is a traditional ingredient in Indian dishes. It is low fat and high protein and fiber food. It has an earthy flavor on being cooked. Due to the presence of the outer coat of this gram, it looks green in color. The covering also has many health benefits, therefore, it is advised to eat it with the outer coat. There are a number of vitamins and proteins in it. These green gram in widely used for making dal along with some selected spices. These dals are good for the people recovering from any illness as they are easily digestible. They are found in pods with two grams on each pod. In earlier days traditionally these grams were ground using two big stones. these grams were put in between two stones to split them into two halves. But now they are split with big machines with lesser effort and time. The whole green gram is found more healthy as compared to other types of this green gram. Either make khichdi with this whole green gram or make soup both are the best thing for children and adult.
Saabut Moong dal
Whole green gram
Place of Origin
Types of Product
Uses of Product
Whole Green gram is used for the preparation of 'payaru kanji' which is popular in south India.
Whole Green gram is also used for preparing 'payaru' for 'puttu' which is had for breakfast.
It is used for making dal in northern subcontinents of India.
Whole Green gram is used for making soup.
Whole Green gram is also used for making payasam which is a sweet dish of South India.
Whole Green gram is soaked in water to make its paste for different uses.
It is used for the preparation of different vegetable dishes and curries.
There are also snacks like modaham which is prepared with whole green gram.
Whole Green gram are a good source of proteins and dietary fibres.
They also supply vitamins, calcium and potassium.
It is free of causing heaviness.
Whole Green gram is easy to digest.
Whole Green gram is good for the people recovering from different illness.
Its intake during pregnancy and lactation supplies required an amount of nutrition for the body.
Whole Green gram is a laxative if had in large amount.
Moong dal is highly preferred for making dal and khichdi which are served for lunch, dinner or breakfast.
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