yellow moong dal
With their skins removed, mung beans are light yellow in color. These are mung beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest. They are made into mung bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like. In several Asian countries, de-hulled mung beans and mung bean paste are made into ice creams or frozen ice pops and are very popular dessert items.
Soaked yellow moong dal- wash the moong dal after cleaning it off the stones or pebbles. Soak the moong dal in water for about 3-4 hours. The soaked dal is soft and can be ground into a fine or coarse paste as per recipe requirement.
How to select
Check the pre packaged yellow gram for their expiry date. They should be dust free and without stones and other debris.
· Yellow gram is cooked as any other dal is cooked. The dal is pressure cooked along with chopped onion, tomatoes, chillies and ginger garlic patse.
· Yellow lentils don't hold their shape well, so they're often cooked into soups or purées.
· Moong dal khichdis and vadas are quite popular
· Moong dal can be used as stuffings.
How to store
Store yellow gram in an air tight container.
· 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
· It is free from the heaviness and tendency to flatulence, which is associated with other pulses.
· 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.
Soaked yellow moong dal
wash the moong dal after cleaning it off the stones or pebbles. Soak the moong dal in water for about 3-4 hours. The soaked dal is soft and can be ground into a fine or coarse paste as per recipe requirement.