yellow moong dal
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Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.
They can be made into moong bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like. In several Asian countries, de-hulled moong beans and moong bean paste are made into ice creams or frozen ice pops and are very popular dessert items.
In India, moong dal is very commonly used in a variety of dishes ranging from dal and khichdi to kheer and halwa.
Soaked yellow moong dal
Wash the moong dal after removing any debris like stones or pebbles. Then, soak it in water for about 3-4 hours. The soaked dal is used to make a south Indian salad called kosmalli. It can also be added to various curries and pulaos, or ground into a fine or coarse paste as per recipe requirement.
How to select
• Moong dal is easily available in grocery stores, pre-packaged as well as in bulk containers.
• If purchasing in a packaged container, check to see if there is a "use-by" date on the package.
• Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the moong dal are covered and that the store has a good product turnover so as to ensure its maximal freshness.
• Whether purchasing moong dal in bulk or in a packaged container, make sure that there is no evidence of moisture.
• Yellow gram is cooked as any other dal is cooked. The dal is pressure cooked along with chopped onion, tomatoes, chillies and ginger-garlic paste.
• Yellow lentils don't hold their shape well, so they're often cooked into soups or purées.
• Moong dal is used to make khichdi, vada, kheer, moong dal halwa, pakode, and other sweet and savoury dishes.
• It is used to make a special type of sambhar to accompany idli.
• Moong dal can be used as stuffing for parathas.
• It can also be used to make a comforting porridge.
How to store
• Store yellow gram in an airtight container in a cool and dry place.
• Yellow gram like other lentils and pulses is a good source of protein and dietary fibre.
• It is low in fat and rich in B complex vitamins, calcium and potassium.
• It is free from heaviness and flatulence, which are associated with other pulses.
• Cooked yellow gram is an easily digestible food for invalid and sick persons.
• Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health.
• Porridge or khichdi made from it is the best diet after recovery from acute illness.
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