Description

Moong dal or Moong dhall, also known as green gram or mung bean, is a whole, yellow lentil native to India. It’s one of the most popular dals (lentils) used in South Asian cuisine, especially in TN. Moong dal is split (broken into two halves) and can be found whole or skinned (husk removed). Whole moong dal cooks slightly slower than split moong dal. Skinned moong dal cooks the fastest and has a smoother texture.

Moong dhall is a nutritious and versatile legume. It’s a good source of plant-based protein, fiber, vitamins, and minerals. Moong dal is also low in fat and calories, making it a healthy addition to your diet.

Here are some of the benefits of moong dhall:

• High in protein: Moong dhall is a good source of plant-based protein, making it a great option for vegetarians and vegans.
• Rich in fiber: Moong dhall is a good source of fiber, which can help to promote gut health and regularity.
• Low in fat and calories: Moong dhall is low in fat and calories, making it a healthy choice for people who are watching their weight.
• Good source of vitamins and minerals: Moong dhall is a good source of vitamins and minerals, including folate, iron, and potassium.

Moong dal is a versatile ingredient that can be used in a variety of dishes. Here are some popular ways to use moong dal in TN cuisine:

• Moong dal soup: A simple and nutritious soup made with moong dal, vegetables, and spices.
• Khichdi: A savory dish made with rice, moong dal, vegetables, and spices. Khichdi is a popular comfort food in TN and is often eaten during times of illness.
• Dosa and uttapam: Moong dal can be added to the batter for dosa and uttapam, which are South Indian crepes and pancakes.
• Cheela: A savory pancake made with moong dal flour.
• Halwa: A sweet dessert made with moong dal, ghee, sugar, and nuts.