Scientific Name: Vigna radiata
Common Names:
– Moong Dal (Hindi)
– Green Gram
– Mung Bean
– Golden Gram
Origin:
Native to Asia, specifically the Indian subcontinent and Southeast Asia.
Physical Characteristics:
– Split, yellow or greenish-yellow in color
– Small, cylindrical shape
– Can grow up to 0.5 cm (0.2 inches) in length and 0.2 cm (0.08 inches) in width
Culinary Uses:
– Used in a variety of dishes, including curries, stews, and soups
– Popular ingredient in Indian, Chinese, and Southeast Asian cuisine
– Can be cooked in a variety of ways, including boiling, pressure cooking, and sautéing
Health Benefits:
– Rich in protein, fiber, and minerals like potassium and iron
– Has antioxidant, anti-inflammatory, and anti-cancer properties
– May help lower cholesterol, blood pressure, and risk of chronic diseases
Types of Moong Dal:
– Split Green Moong Dal
– Split Yellow Moong Dal
– Whole Moong Dal
Interesting Facts:
– Moong Dal is a staple ingredient in Indian cuisine, particularly in North Indian and South Indian cooking.
– Moong Dal is a rich source of protein and fiber, making it an excellent option for vegetarians and vegans.
– Moong Dal can be used to make a variety of dishes, including dal, khichdi, and pongal.
