DESCRIPTION - Yellow Mung Dal is made from whole mung beans that have been hulled and split, resulting in a delicate, lentil-like legume that is quick to cook, easy to digest, and highly nutritious.

PREPARATION AND USE –
• It is also often used for soups and to prepare Dal Fry.
• When boiled, it can also be used as a filling for Indian snacks like samosas and parathas.
• The most common use of Yellow Mung dal is in khichadi, a type of Indian rice porridge. It's prepared in a pot by adding cumin seeds, ginger, bay leaves, and black peppercorns to hot ghee, followed by equal portions of rice and yellow mung dal. It's fried for a few minutes, then turmeric and salt are added, along with water. It's then pressure-cooked.

THE HEALTH BENEFITS –
• Contains a good amount of iron and fiber necessary for the formation of red blood cells and reduces the risk of anemia.
• Helps control blood sugar levels
• It is extremely light and easy to digest. Therefore, it is often served as soup or with toast during illness.

NUTRITIONAL VALUES -
• Energy - 1188kJ / 279kcal
• Fat - 1.1 g
• Carbohydrates - 46.3 g
• of which sugar - 4.5 g
• Dietary fiber - 0g
• Salt - 1g