These are Mung (or Moong) Beans that have been de-husked and split to form yellow Mung Dal. This Mung dal has a mild taste, soft texture and cooks quickly. As the dal does not hold its shape, it is used in soups and blends, to give taste and body.
– Mung Dal is extremely light and easy to digest. Hence it is often served as a soup or with toasted bread during illness.
– It is low on calories.
– It is rich in protein and fibre.
– Yellow Mung dal’s most common use is in khichidi, a type of Indian rice porridge. It is prepared in a cooker by adding cumin seeds, ginger, bay leaves and black pepper balls to hot ghee, followed by equal portions of rice and yellow mung dal. This is fried for a couple of minutes, Haldi and salt are added, along with water. Then it is pressure cooked.
– It can be used to prepare Dal Fry.
– When boiled it can also be used as a stuffing for Indian snacks like samosas, and for parathas.
– It is also often used for the soups and puree.
– When boiled and grated a sweet (Moong dal halwa) can be made out of it.