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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is highly nutritious and considered one of the healthiest legumes. It is an excellent source of plant-based protein, dietary fiber, and essential B vitamins like folate, while being naturally low in fat and cholesterol-free.
Split skinned moong dal is protein-dense, providing approximately 23.86g of protein per 100g of dry lentils. This makes it a vital protein source for vegetarians and vegans to support muscle maintenance and growth.
Yes, it is beneficial for weight management. The high fiber and protein content help increase satiety and keep you feeling full for longer periods, which can help reduce overall calorie intake throughout the day.
Yes, split skinned moong dal is naturally gluten-free. It is a safe and healthy option for individuals with celiac disease or non-celiac gluten sensitivity.
No, it is generally not suitable for a strict ketogenic diet. With approximately 62.62g of carbohydrates per 100g, it is a high-carb food, though these are complex carbohydrates that provide sustained energy.
Split skinned moong dal is one of the easiest legumes to digest because the outer skin, which contains most of the hard-to-digest complex sugars, has been removed. It is often used in recovery diets like 'khichdi' for its gentle nature on the digestive system.
Rinse the dal thoroughly and boil it in a 1:2 ratio of dal to water. It cooks quickly, usually taking 15-20 minutes on a stovetop or 5-7 minutes in a pressure cooker, until it reaches a soft, creamy consistency.
Split Skinned Moong Dal is a versatile ingredient found in cuisines around the world. With 347 calories per 100g and 23.86 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →Discover 1 recipes featuring split skinned moong dal with step-by-step instructions.
Browse recipes →Soaking is not strictly required because these lentils are small and split, but soaking for 15-30 minutes can further reduce cooking time and help ensure even better digestibility and nutrient absorption.
It has a very mild, slightly sweet, and nutty flavor. Because its taste is subtle, it is incredibly versatile and excels at absorbing the flavors of spices, ginger, garlic, and onions used in cooking.
Store dry moong dal in an airtight container in a cool, dry, and dark place to prevent moisture and pests. When stored correctly, it can remain fresh for up to 12 months; once cooked, it should be refrigerated and eaten within 3-4 days.