Split green moong dal (mung beans) is incredibly versatile in Indian cuisine, used for quick-cooking, nutritious dishes like Khichdi, Dal (curries), Soups, Dosa, Pesarattu, Idli batter, Cheela (pancakes), and even sprouted salads, thanks to its high protein, fiber, quick cooking, and digestibility, making it great for all ages and diets, including weight management and heart health.
Common Culinary Uses
- Main Dal: Cooked with spices (tempering with cumin, mustard, ginger, chili) to make a protein-rich side dish for rice or roti.
- Khichdi: A comforting one-pot meal with rice, known for being easy to digest.
- Breakfast: Used in batters for Dosa, Pesarattu (Andhra specialty), Cheela (crepes), and protein-rich Idlis.
- Soups & Stews: Blends easily into light, detoxifying soups and hearty stews.
- Sprouts: Can be sprouted and used in salads for added nutrients and texture.
- Snacks: Ground into batter for savory snacks like Handvo or fritters.
Nutritional & Health Benefits
- High Protein & Fiber: Excellent for muscle building, weight management, and digestive health.
- Easy Digestion: Gentle on the stomach, suitable for infants, the elderly, and those with sensitive digestion.
- Heart & Blood Sugar: Helps manage cholesterol and regulate blood sugar due to fiber and low glycemic index.
- Cooling Properties: Often used in warmer climates for its cooling effect.
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