Moong dal, also known as mung bean or green gram, is a versatile legume widely used in Indian cooking. It comes in various forms like whole, split, and flour, each with its own unique flavors and textures. Whole moong dal has an earthy taste and slight chewiness, while split moong dal offers a milder flavor and smoother texture. Moong dal flour is commonly used in baking and as a thickener in gravies.

BENIFITS

• As a great plant-based source of protein, moong dal is a great option for vegetarians and vegans. Protein is crucial for muscle development, cell growth, and general health.
• Moong dal helps with digestion and encourages a healthy gut due to its high fiber content. It can help decrease cholesterol, control blood sugar levels, as well as prevent constipation.
  
• Moong dal has a low glycemic index, meaning that sugar is gradually released into the bloodstream. It is suitable for those who have diabetes as it can aid in keeping blood sugar levels stable.
  
• Moong dal is a good source of folate, vitamin B6, and vitamin C. Additionally, it contains minerals like iron, potassium, and magnesium which are essential for several bodily functions.