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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, it can last for up to 1 year.
It is not strictly necessary to soak it as it cooks very quickly, but soaking for 20 minutes can make it even easier to digest.
Red lentils (Masoor dal) are the best substitute as they have a similar cooking time and texture.
Yes, it is naturally gluten-free and safe for those with celiac disease or gluten sensitivity.
Look for signs of moisture, mold, a musty smell, or the presence of small insects (weevils).
Yes, cooked moong dal freezes very well for up to 3 months. Thaw and reheat thoroughly before serving.
It is considered the lightest and easiest dal to digest in Ayurvedic tradition, providing nutrition without taxing the digestive system.
Yellow moong dal is the green mung bean that has been hulled (skin removed) and split. It cooks faster and is easier to digest than the whole green bean.
Split Skinned Moong Dal is a versatile ingredient found in cuisines around the world. With 348 calories per 100g and 24.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
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