Moong Dal, also known as Green Gram, is one of the most widely consumed lentils in India due to its high nutritional value, easy digestibility, and versatility in cooking. It is available in various forms: whole green moong, split with skin (green), and split and washed (yellow).

Yellow moong dal, which is skinned and split, is soft, cooks quickly, and has a mild, slightly sweet flavor. It is commonly used in dishes like dal tadka, khichdi, moong dal halwa, and soups. The whole or split green moong is used in curries, salads, and sprouts, making it a healthy choice for raw or lightly cooked preparations.

Moong dal is rich in plant-based protein, fiber, and complex carbohydrates. It also contains vitamins A, B, C, and E, along with minerals such as iron, calcium, potassium, and magnesium. Its high fiber content supports digestion and helps regulate blood sugar, making it suitable for diabetics.

Moong dal is also light on the stomach, making it ideal for people recovering from illness or those with sensitive digestion. Whether sprouted, boiled, or ground into flour, moong dal is a nutritious, easy-to-cook ingredient that plays a vital role in Indian vegetarian diets.