With their skins removed, mung beans are light yellow in color. These are mung beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest. They are made into mung bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste.
Split Mung Dal : Split Moong Dal is a type of Lentil ,specially used in India with rice or roti. Split Moong dal is prepared from mung beans only. The outer skin is being removed and splited. It makes this lentil in yellow color.
Health Benefits of Yellow Mung dal:
1.It is good source of protein and dietary fiber.
2.It is low in fat and rich in potassium ,calcium and B complex vitamins.
3.It is easy to digest and not like other pulses which are heavy for digestion.
4.Dietician always recommend to eat fibrous lentils at least three times a week.
5.The fiber in these lentils help to decrease high cholesterol.
6.Mostly this dal is cooked for sick persons in home.
How to store Yellow Mung Dal?
Store yellow gram in an air tight container.
How to Use Yellow Mung Dal?
- Yellow gram is cooked as any other dal is cooked. The dal is pressure cooked along with chopped onion, tomatoes, chilies and ginger garlic paste.
- Yellow lentils don't hold their shape well, so they're often cooked into soups or purées.
- Moong dal khichdis and vadas are quite popular
- Moong dal can be used as stuffing.
How to Use Mung Bean in Soup?
400g mung beans (whole green or split green or yellow but green is best
2 pinch asafoetida or Hing (from Indian stores, health shops or large supermarkets
2/3 tsps. of fresh root ginger
Ghee (See Recipes page) or olive oil
1 tsp. each of cumin seeds and coriander seeds and other spices as per your taste
1.Wash the mung beans thoroughly and then soak them either over night or for at least four hours before cooking.
2.Heat ghee or olive oil in a pan and add a teaspoon of turmeric powder and 2 pinches asafoetida (to take the gas quality out of the beans).
3.Sauté for a few seconds and then add the soaked beans, fresh water and some fresh root ginger. For one part soaked mung you need about four parts of water. The amounts given above will make 5 generous portions. Leave to bubble away for 30-40 minutes and add more water if necessary. 4.Continue to cook until all the beans are soft and broken up. If you use a pressure cooker, the soup needs cooking for only 8 minutes once the vessel has come to pressure. You can then turn off the heat and leave the pot to cool for a further 10 minutes before opening it.
5.Once the beans are cooked, heat some ghee or olive oil in another pan, add 2-3 cloves of chopped garlic and half a chopped onion and sauté lightly for a minute until soft but still aromatic.
6.Now add some finally chopped fresh root ginger. Next add one teaspoon of cumin and coriander seeds plus any other herbs or spices, such as cardamom seeds, black pepper, black cumin seeds etc. and briefly sauté.
7.Add these sautéed spices plus some rock salt into the mung beans and continue to simmer for a further few minutes. Don't add salt in the beginning, as this makes the beans tougher and they therefore take longer to cook.
8.Serve the soup warm with a good squeeze of lime juice, and some fresh coriander leaves, finely chopped and stirred into the soup. If you feel like a little variety, you can also add green leafy vegetables, pumpkin. You can also blend the soup for a better consistency and flavor.
How to Use Mung Dal as Body Scrub?
The use of dal, is now proved to be best for body and skin care. During the monsoon and summer season, one needs to exfoliate the skin, so that it remains supple.
You can mix the mung dal powder with homemade ghee. Massage your body with the contents in an upward direction. It is said that ghee, helps your body to keep the body supple while the grains of the powder help to get rid of the dead skin on the body.
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