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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, split yellow moong dal is highly nutritious, offering a rich source of plant-based protein, fiber, and essential minerals like iron and potassium. It supports heart health, aids digestion, and provides folate, which is crucial for cell growth and development.
It is an excellent protein source, containing approximately 24.5g of protein per 100g of dry dal. This makes it a staple for vegetarians and vegans looking to meet their daily protein requirements through whole foods.
Yes, it is beneficial for weight loss due to its high fiber and protein content, which promotes satiety and helps you feel full for longer. It is also very low in fat, containing only about 1.2g per 100g of dry weight.
Yes, split yellow moong dal is naturally gluten-free. It is a safe and nutritious carbohydrate and protein source for individuals with celiac disease or non-celiac gluten sensitivities.
Absolutely, it is 100% vegan as it is a plant-based legume. It is frequently used in vegan cooking as a base for soups, stews, and protein-rich meat alternatives like plant-based 'eggs'.
While not strictly necessary because it is 'split' and cooks quickly, soaking for 15-30 minutes can further reduce cooking time and improve digestibility. Soaking also helps in the absorption of nutrients by reducing phytic acid.
It has a mild, slightly sweet, and nutty flavor with a soft, creamy texture when cooked. Because its flavor is subtle, it absorbs spices and seasonings very well, making it versatile for both savory and sweet dishes.
Split Yellow Moong Dal is a versatile ingredient found in cuisines around the world. With 347 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.
View all legume →Discover 1 recipes featuring split yellow moong dal with step-by-step instructions.
Browse recipes →On a stovetop, it typically takes 15-20 minutes to become soft; in a pressure cooker, it usually takes about 5-7 minutes. It cooks much faster than whole lentils or beans because the tough outer skin has been removed.
Store dry moong dal in an airtight container in a cool, dry, and dark place to prevent moisture from causing spoilage. When stored properly, it can last for up to a year, though it is best consumed within 6 months for the best flavor.
Yes, it is considered one of the easiest lentils to digest because the husk is removed. It is often recommended for children, the elderly, and those recovering from illness because it is less likely to cause bloating or gas compared to other legumes.
