Moong Dal

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.

12 thoughts on “Moong Dal

  1. 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. 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.

    1. What you find in American supermarkets is not this product at all. Split peas and lentils are different. These are actually split dried mung beans. In the picture above, there is the whole, unhusked mung bean. In the center of the picture is a row of unhusked split mung beans. At the right is husked, split mung beans. They are all good, but each provides a different texture to the finished dish. There are many sources for each of these online if you don’t have a market in town that carries Indian groceries.

  3. 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?


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