Green Gram (Moong Dal)

Description

Green gram, commonly known as Moong Dal, is a small, green-colored legume widely used in Asian, African, and Middle Eastern cuisines. Known for its digestibility, versatility, and high nutritional value, moong dal is a staple in many vegetarian diets. It comes in several forms: whole (sabut moong), split with skin (chilkewali), and split and skinned (yellow moong dal)—each with its own culinary role and nutritional profile.

Moong dal is a rich plant-based source of protein, low in fat, and high in dietary fiber, making it ideal for those seeking a light yet nutritious food. Its easy digestibility makes it especially suitable for children, the elderly, and those recovering from illness. In fact, it is often the first solid food given to babies in many cultures, commonly in the form of a thin moong dal soup or khichdi.

Nutritionally, moong dal is packed with:

• Protein: 24 grams per 100g (approx.)

• Fiber: Helps regulate digestion and blood sugar

• Folate (Vitamin B9): Essential for pregnant women

• Iron, magnesium, potassium, zinc

• Vitamins B1, B2, and B6

• Low glycemic index: Supports stable energy and blood sugar levels

In Indian cuisine, moong dal is the base for a wide variety of dishes. Yellow moong dal is typically used for dal tadka, moong dal halwa, and savory pancakes (chillas). Whole moong is used in sprouts, soups, and curries, while the split variant with skin is perfect for hearty dals with a slightly earthy flavor. In southern regions, it’s often part of payasam, sundal, and poriyal preparations.

One of the most celebrated uses of moong dal is in khichdi—a comforting one-pot meal made with rice, moong dal, and mild spices. It’s considered a detoxifying and nourishing food, often eaten during fasts or post-illness recovery.

In addition to cooking, sprouted moong is widely consumed as a salad ingredient or as part of raw food diets. Sprouting enhances its digestive enzymes, boosts Vitamin C and B levels, and improves nutrient absorption.

From a culinary standpoint, moong dal has a mild, slightly sweet flavor, and it cooks faster than most other legumes, especially the yellow skinned variety. It doesn’t require overnight soaking—30 minutes to 1 hour is often sufficient, and it becomes soft in about 20–30 minutes of boiling.

In Ayurveda, moong dal is considered tridoshic, meaning it balances all three doshas (Vata, Pitta, and Kapha). It’s often used in cleansing diets, especially in kitchari cleanses, where it is combined with rice, ghee, and spices to support digestion and tissue rejuvenation.

Moong dal is also used to make flours (moong dal atta), which are used in gluten-free baking and savory snacks like pakoras and sev. It is an essential ingredient in many Indian festive snacks such as moong dal namkeen, and even in sweets like moong dal barfi.

Economically, moong dal is affordable and widely available in dry, bulk, and pre-packaged formats. India is one of the largest producers and consumers of green gram, and it is also cultivated in Myanmar, Thailand, and parts of Africa.

From a storage standpoint, moong dal should be kept in an airtight container, away from moisture and pests. Whole moong has a longer shelf life, while the split and skinned versions are slightly more perishable. To extend shelf life, some people sun-dry or lightly roast the dal before storing it.

To summarize, green gram or moong dal is nutritious, adaptable, and soothing. It’s a backbone of vegetarian protein, a comfort food, and a functional ingredient in health-conscious and traditional diets alike. Whether boiled into a light soup or roasted into crunchy snacks, it remains a trusted staple in kitchens around the world.

Quantity is 500 grams