Moong Dal
July 23rd, 2008 filed under Grains
There are three types of Moong Dal:
- Whole moong
- split green moong with skin
- 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.
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.
[...] 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 [...]
[...] Click here for pictures and more information on moong [...]
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?
Khilna
Lacking a pressure cooker, can I successfully make dahl in a rice cooker?
skz
Shirah Zeller
You can make dal without pressure cooker it will take longer to cook.
Might this ingredient be what we in Australia know as Mung Beans?
Kindest Regards,
Bryan
Hello Bryan, yes moong dal and mung beand is same.
good website