Moong Dal

July 23rd, 2008 filed under Grains

Moong Dal

There are three types of Moong Dal:

  1. Whole moong
  2. split green moong with skin
  3. split washed yellow moong

Moong dal is rich in protein and used in a variety of traditional vegetable dishes. They have a nutty flavor and are easy to cook. Moong is relatively easy to digest.

If you enjoyed the recipe for Moong Dal, here are more great recipes you should try from Manjula's Kitchen.

11 Responses to “Moong Dal”

  1. karenji says:

    I sent message – but must have misspelled my email. Question: Our split mung beans look different than these photos. Mixture of yellow and green – green is bright green even in the middle. Are these not split mung beans? Are they not ripe and should not be eaten?

  2. angela says:

    In my supermarket I can choose yellow split peas or red split peas (lentils) – which dals can they be used for? And are they any different although the name is western? ta
    I look forward to using your advice and techniques to gain confidence.

  3. [...] corner store down the street, they are extremely cheap to make once you get a hold of some split mung beans from your local Indian grocer. I made 5 wraps just now with just 1.5 dl dry [...]

  4. [...] Click here for pictures and more information on moong [...]

  5. khilna says:

    Hello Mrs. Manjula,
    I do not have a pressure cooker at home and the only time i ate dal (all types) was when i was home and now i am far away from home; i am craving for some homelike food. Is it reasonable to use a rice cooker to cook dal?


  6. Bryan says:

    Might this ingredient be what we in Australia know as Mung Beans?

    Kindest Regards,


  7. paavana says:

    good website

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