Mung Dal Washed 500g

Mung dal refers to moong beans that have been skinned and split so that they’re flat, yellow, and quick-cooking. They’re relatively easy to digest.

Mung dal is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus, and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Folate, Copper, and Manganese.

Mung beans can be eaten both cooked and raw. It is a great addition to salads, soups, and main dishes as vegetable and meat.
Mung beans are removed from the body all the toxins and improve the functioning of the liver. It contains large amounts of easily digestible protein and vitamins A, B, C, and E, as well as mineral salts. Mung bean lowers cholesterol also contains large quantities of antioxidants, which prevent heart disease.

Energy value [kJ] 1452 kJ
Value Energy [kcal] 347 kcal
water 9g
ash 3.3g
Total protein 23.9g
Animal protein 0g
Vegetable protein 23.9g
cholesterol 0mg
Total carbohydrates 62.6g
sucrose 6.6g

Preparation Instructions:

Mung dal is very soft in nature so pre-soaking is not required. Generally, one cup of dried yellow Mung dal will inflate to 3 cups of yellow Mung dal (For making delicious South Indian Recipes such as Dosa and Vada grind this soaked yellow mung dal in a grinder and make a paste ). Place this Yellow Mung dal in a closed pan or pressure cooker and add 5 cups of water and heat it on high flame for 5-7 minutes. Now cooked yellow Mung dal is ready to prepare desired varieties of spicy curry or Tarka dal.