Mung Dal, Moisture : 9.77% for Cooking

Mung Dal or Mung Beans, also known as green bean, mung, moong, mash bean, munggo or monggo, green gram, golden gram, and green soy. The beans are small, ovoid in shape, and green in color. The English word “mung” derives from the Hindi moong. Mung beans are tropical (or sub-tropical) crops, and require warm temperatures (optimally round 30-35°C). Loamy soil is best for cultivation. The Green Mung Seeds is a native seed of India and is frequently used in Asian cuisine. They are easy to identify their size is comparable to peas, but more oblong in shape than round. Mung beans are mainly cultivated in Southeast Asia, but can also be found in dry regions in Europe and the U.S. Green gram is an excellent source of high quality protein ranging about 25% with easy digestibility hence referred to patient too. It is consumed as whole grains as well as dal in variety of ways in homes. Sprouted whole moong is used in south India for preparing curry or a savoury dish. Moong dal (split) and dehusked fried in fat goes very well with tea or drinks as a snack. Moong can be used as a feed for cattle. After harvesting the pods, green plants are uprooted or cut from ground level and chopped into pieces and fed to the cattle. The husk of the seed can be socked in water and used as cattle feed.