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Mung Dal

Health Benfits of Greeng Mung

  • Lowers Cholesterol & Heart Disease Risk
  • Easiest to Digest Among all Beans
  • Lowers High Blood Pressure
  • Fights Cancer
  • Decreases PMS Symptoms
  • Prevents & Possibly Treats Diabetes Type 2
  • Helps Reduce Weight & Fights Obesity
  • Boosts Immunity & Protects Against Infections
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Mung dal is sweet-tasting, yellow-colored, split green moong beans, husked. These are high in fibre and protein. They have vitamins A, B, C and E and are an enormous source of minerals such as potassium, iron and calcium. They contain a low glycemic index and almost no fat content. Green Dal helps to reduce cholesterol. It has very low fat content which helps in reducing weight. It possesses diuretic and detoxifying properties. It helps regulate body temperature, cholesterol and blood sugar levels.

Mung beans are used in curries and other main course dishes such as kichdi, pongal and dal fry. They are also used to make desserts like kheer and various sweet meats.

Types Of Mung Dal

Size Bold Medium Small
Size Description ø 3.25mm to ø 3 .5 mm. ø 3.0mm to ø 3.25 mm ø 2.25mm to ø 3.0mm.
Moisture 2.5%
(±0.5).
2.5%
(±0.5)
2.5%
(±0.5)
Foreign Matters Nil Nil Nil
Admixture & Metal Nil Nil Nil
Broken 1% Max 1% Max 1% Max
Husk 2% Max 2% Max 2% Max

Crop season

  • In India Moong is grown in two seasons, Jujy-August (kharif) and March-April (summer). Moong is mostly grown as a kharif crop in Rajasthan, Maharashtra, Gujarat, Karnataka, Andhra Pradesh, Madhya Pradesh and Uttar Pradesh etc. But in Tamilnadu, Punjab, Haryana, Uttar Pradesh & Bihar it is grown as a summer crop.
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