Yellow moong daal is made from whole mung beans or sabut moong that have been hulled and split. This results in a legume that is significantly faster to cook and easier to digest.
Yellow moong daal is high in dietary fiber and an excellent source of protein, making this a healthy choice for vegans, vegetarians, gluten free, and omnivores alike. They can be stewed into a daal, made into khichdi, parantha, or cooked into a dry mash.
The taste is a bit hard to describe as is the case with beans. Moong bean takes on the flavors that you cook with, which is convenient when you have a good recipe.
It’s best stored in a dry place.
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