Moong Dal

Moong dal, also known as split mung beans, is a widely consumed pulse in many Asian countries, particularly in Indian cuisine. It is made by splitting and dehusking whole green mung beans, resulting in yellow-colored lentils that cook quickly and easily. Moong dal has a mild flavor and soft texture, making it ideal for soups, stews, curries, and even desserts. It is highly nutritious, being a rich source of plant-based protein, dietary fiber, vitamins, and minerals such as potassium, magnesium, and folate. Moong dal is also light on the digestive system, making it a preferred choice for people recovering from illness or looking for a healthy, balanced diet. Additionally, it supports sustainable farming due to its ability to fix nitrogen in the soil, enhancing soil fertility. With its health benefits, culinary versatility, and growing global demand, moong dal holds significant value in both domestic and international markets.