Moong and Green Bean

Moong also known as green bean, or moong dal, is the seed of Vigna radiata. Moong beans are small, cylindrical beans with a bright green skin. Split and hulled moong beans are small and yellow and called Moong dal.

Moong is used in several food products; both as a whole seed and in split hulled and dehulled form. Whole seeds are often used in soup mixes or to produce bean sprouts for salads. Split moong is used for soup bases or sometimes for bean flour. Moong beans are one of the most cherished foods in ayurveda. These beans don't need pre-soaking and are a snap to cook to butter-soft consistency if you have a pressure cooker. They can also be cooked in a slow cooker or on the stovetop.

Moong dal is a great source of complex carbohydrates, fiber and protein. They are an excellent source of molybdenum and folic acid. Regular consumption of moong dal helps to reduce cholesterol since they are rich in fiber. High fiber in green beans keeps blood sugar from rising after mealtime. This makes green beans a great choice for people with insulin resistance, or hypoglycemia. Moong dal possesses antioxidant properties; folic acid, magnesium and vitamin B6 which aids in a healthy heart. Vitamin B6 and folic acid lower homocysteine levels known as methylation cycle.

Regular consumption of Moong dal may prove beneficial for a healthy living.