Moong dal, made from split and skinned green gram, is a light, easily digestible lentil widely used in Indian cuisine. It has a mild, slightly sweet flavor and a soft texture when cooked, making it suitable for soups, curries, khichdi, and even desserts like moong dal halwa. Rich in protein, dietary fiber, potassium, magnesium, and folate, it supports muscle health, digestion, and heart health. Moong dal is also low in fat and has a low glycemic index, making it ideal for diabetics and weight-conscious individuals. Its cooling properties make it a preferred choice during summers, while its easy digestibility makes it perfect for babies, elderly people, or those recovering from illness. Common preparations include simple dal tadka, moong dal chilla, and sprouts from whole moong for salads. With its versatility, quick cooking time, and nutritional richness, moong dal is a wholesome addition to everyday meals.
Moong Dal
Moong dal, or split green gram, is a light, protein-rich lentil loved for its mild taste and quick cooking time. Packed with fiber, potassium, magnesium, and folate, it aids digestion, supports heart health, and boosts energy. Low in fat and with a low glycemic index, it’s suitable for diabetics and weight-watchers. Moong dal is versatile—used in dal tadka, khichdi, pancakes (chillas), and desserts like moong dal halwa. It’s easy to digest, making it ideal for babies, elderly people, and those recovering from illness. Whether in comfort foods or healthy dishes, moong dal is a nutritious staple in Indian kitchens.
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