green moong dal
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The green gram is available in many forms- whole, split, de husked ( yellow) and ground. Split Mung Beans (Vigna radiata) are green gram that have been split but not skinned. The splitting is done in a mill. They are small 1/4 inch, round, olive green bean. The inside of a Mung Bean is dark mustard coloured. Mung Beans have a sweet flavour, soft texture, and are easy to digest. The split bean is known as green moong dal, as it is green with the husk not completely removed.
Split Mung Beans are a traditional ingredient in Indian cooking, often used in curries. Like other legumes, split green grams are low in fat and high in protein and fibre, but they have the added advantage of cooking quickly. They have a mild, often earthy flavour, and they're best if cooked with assertive flavourings.
How to select
Soaked green moong dal
Clean, wash and soak the moong dal in enough water for minimum of 1 hour and use as per recipe requirements.
Check the pre packaged split green gram for their expiry date. They should be dust free and without stones and other debris.Culinary uses
· Split green gram is cooked as any other dal is cooked. The dal is pressure cooked along with chopped onion, tomatoes, chillies and ginger garlic patse.
· Split lentils don't hold their shape well, so they're often cooked into soups or purées.
· A sweet preparation called green gram payasam is prepared in Tamil Nadu with bananas and milk.
· Split Mung Beans can also be ground in a mill or blender and used to make vegetable fritters
· Split moon dal can be soaked in water and the paste used to prepare moon dal dosa or uttappams.How to store
Store split green gram in an air tight container.Health Benefits
· Split green gram like other lentils and pulses are good source of protein and dietary fibre.
· They are low in fat and rich in B complex vitamins, calcium and potassium
· It is free from the heaviness and tendency to flatulence, which is associated with other pulses.
· Cooked dal of green gram is a very digestive food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. It is a laxative, when given in large quantities. The soup made from it is the best article of diet after recovery from acute illness.