Moong Dal

Moong dal contains minerals like iron, potassium, copper magnesium, as well as fiber, vitamin B6, and folate. B complex vitamins help in the breakdown of carbs and give you an energy boost, folic acid contributes to brain function, dietary fibre lowers cholesterol levels, and this dal is a rich source of amino acids. The iron content also promotes the production of red blood cells and can prevent anemia.

About this item

• Cooked moong dal along with jaggery and milk is used in TamilNadu to make an elaichi-tinged kheer, called payasam. Store split green gram in an airtight container.
• Green moong dal is a green gram that has been split but not skinned. It is tradition ingredient in indian cooking, often used in curries.
• Due to its mild, earthy flavour, green moong dal is best cooked with assertive falouring. Clean, wash and soak the moong dal in enough water for a minimum of 1 hour and use as per recipe requirements.
• Moong dal is a healthy alternative to starchy ingredients like refined flour and rice. Dosa and Idlis are a popular breakfast all over India. Moong dal dosa a filled, healthy breakfast option.
• It can be pressure-cooked along with chopped onions, tomatoes, chillies and ginger-garlic paste, and then tempered with jeera in ghee.