Mung or moong is an ancient and highly regarded food in India. It is good source of protein, dietary fibre and is low in fat. It contains potassium, calcium and B complex vitamins which help to convert our food into fuel and keep our bodies energised throughout the day.
Also Known As
Moong dal yellow split is also known as cherupayar parippu, paasi paruppu and payasa parrupu.
Usage
Moong dal is simply eaten as daal with simple tempering with ghee, cumin, salt and green chillies or with masala tadka with onion & tomatoes. It is also used to make moong dal dosa, chilla etc and sweets such as halwa. The soup or khichdi made from our mung dal is ideal while sick or convalescing. It can be prepared as a healthy dal or khichdi by adding vegetables and consuming it with rice or chapattis.
Origin
Mumbai, Maharashtra
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