Moong Dal

What Is Moong Dal?

Moong dal is made by removing the skin from green mung beans (Vigna radiata) and splitting them in half. In Indian cuisine, “dal” generally refers to hulled, split legumes; moong dal is one of the most common and quickest-cooking kinds.

Since they are hulled, the beans are yellow-gold and soften enough to mash easily when cooked. Because they are considered relatively easy to digest, they are often used in light soup and porridge recipes.

Moong Dal Nutrition Facts

One hundred grams of boiled moong dal contains about 105 kcal of energy, 7 g of plant protein, and 4.5 g of fiber. It is a source of iron and folate; since the skin is removed, it has slightly less fiber than whole mung beans. Values are approximate.

How Should Moong Dal Be Consumed?

With its plant protein and fiber, moong dal can be part of a balanced diet; since it is considered light and easy to digest, it is traditionally used in porridges for people who are ill or recovering.

This is general information; moong dal is a food and is not a substitute for medical treatment.

How to Choose Moong Dal

Good moong dal should be yellow-gold, whole, and have a low proportion of broken pieces; avoid faded-looking packages or those with an off smell.

• The beans should be uniformly yellow-gold.
• The proportion of broken pieces and dust should be low.
• They should show no musty smell or signs of moisture.

How to Store Moong Dal

In a sealed jar in a cool, dark cupboard, dry moong dal can be stored for up to 1 year. Boiled moong dal stays fresh for 3–4 days in an airtight container in the refrigerator.

Using Moong Dal in the Kitchen

Moong dal is used most often in Indian dal soups, khichdi (rice-and-lentil porridge), and spiced side dishes; it can also be sprouted and eaten as fresh sprouts. Raw or lightly cooked sprouts can carry harmful bacteria even when grown at home under clean conditions; pregnant women, young children, older adults, and people with weakened immune systems should eat sprouts only when thoroughly cooked.

Are Moong Dal and Mung Beans the Same?

They come from the same plant; mung beans are whole with their skins on, while moong dal is hulled and split in half. Moong dal cooks faster and is considered easier to digest.

Frequently Asked Questions

Should moong dal be soaked?

Since it is hulled, it cooks quickly even without soaking; however, soaking it for up to 30 minutes can shorten the cooking time a little.

What is khichdi?

It is a traditional Indian porridge made by boiling rice and moong dal together and seasoning them with spices; it is generally considered light and filling.

Are moong dal and yellow lentils the same?

No. They are different plants: yellow lentils come from the species Lens culinaris, while moong dal comes from mung beans. Their appearance and cooking times are similar, but their flavor and texture differ slightly.