Profile: Split moong dal (moong dahl) or skinless lentils These yellow split hulled beans are also called as "dhuli moong" or Payatham Paruppu. These tiny cylindrical seeds are hulled and split and are native to India. Moong dal is made by splitting whole yellow lentils. They're simple to prepare, need minimal soaking time, and are easy to digest.
The Mung dal is the seed of the Vigna radiate plant, which is native to India and widely cultivated throughout Asia. In hot, dry regions of Europe and the United States, it is also produced on a much smaller scale. It's common in soups and pastry fillings, and it's utilized in both savory and sweet recipes.
Mung dal is high in protein, fiber, iron, and magnesium, among other minerals. This particular legume has been used for culinary and medicinal purposes from at least the 10th century AD. Its most well-known therapeutic application is for the treatment of poisoning. It also protects against free radical damage and is good for the immune system, metabolism, and heart.
|Ways To Use:||Indian curry ingredient. Pureed and used in Asian desserts, especially Chinese mooncakes and Vietnamese banh cam.|
|Basic Prep:||Soak overnight and boil 30 minutes or boil 1 hour if not soaked.|
|Shelf Life:||2 Years.|
|Country of Origin:||India|
|Handling / Storage:||Store in a cool, dry place.|