Mung Dal Yellow

Posted on Posted in Pulses
  • Description
    mung daal is light yellow in color. These are mung beans that have been skinned and split so that they’re flat, yellow, and quick-cooking. They’re relatively easy to digest. They are made into mung bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste.

  • Culinary Uses
    Yellow gram is cooked as any other dal is cooked. The dal is pressure cooked along with chopped onion, tomatoes, chillies and ginger garlic patse. · Yellow lentils don’t hold their shape well, so they’re often cooked into soups or purées. · Moong dal can be used as stuffings.
  • Health Benefits
    These 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 yellow gram is a very digestive food for invalid and sick persons.