Mung dal, also known as split green gram, is a type of lentil commonly used in Indian cuisine. It is made by splitting the green gram into halves, and it has a mild, nutty flavour. Mung dal is rich in protein, fiber, and various nutrients. It is often used to make soups, stews, curries, and side dishes. Mung dal is easy to cook and is known for its digestibility. These are mung beans that have been skinned and split, so that they’re flat, yellow, and quick-cooking
Yellow gram like other lentils and pulses are good source of protein and dietary fibre.
They are low in fat and rich in B complex vitamins, calcium and potassium.
Cooked yellow gram is a very digestive food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. The soup or khichdi made from it is the best article of diet after recovery from acute illness.
