Moong Dal is a type of lentil made from split and husked green gram (moong beans). It is a staple in Indian cuisine and is widely used because it is easy to cook, light, and highly nutritious. Moong dal is usually yellow after splitting and has a mild, slightly sweet taste.
Moong dal is rich in protein, dietary fiber, vitamins, and minerals, making it very healthy, especially for vegetarians. It is also easy to digest, which makes it ideal for children, elderly people, and those recovering from illness. Moong dal can be cooked into a simple dal, soups, khichdi (a rice and dal dish), or even used in snacks and desserts.
To prepare moong dal, it is usually boiled until soft and then seasoned with spices like cumin, turmeric, mustard seeds, garlic, and curry leaves. It is often eaten with rice, roti, or chapati. Its lightness, high nutritional value, and versatility in cooking make moong dal a staple in Indian kitchens. It provides energy, helps in digestion, and contributes to overall health.
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