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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, whole moong dal is highly nutritious, offering a rich source of plant-based protein, fiber, and essential minerals like iron and magnesium. It supports heart health, aids digestion, and has a low glycemic index, making it beneficial for blood sugar management.
Whole moong dal is an excellent protein source, containing approximately 23.86g of protein per 100g of dry beans. This makes it a staple for vegetarians and vegans looking to meet their daily protein requirements for muscle maintenance.
Yes, it is very effective for weight loss due to its high fiber and protein content, which promotes satiety and keeps you full for longer. With only 1.15g of fat per 100g, it is a low-fat, nutrient-dense food that helps reduce overall calorie intake.
Yes, whole moong dal is naturally gluten-free and 100% vegan. It is a safe and nutritious choice for individuals with celiac disease, gluten sensitivities, or those following a plant-based diet.
No, whole moong dal is not typically considered keto-friendly as it contains about 62.62g of carbohydrates per 100g. While it is a healthy complex carb, it is too high in starch for a strict ketogenic diet.
While not strictly mandatory, soaking whole moong dal for 4-6 hours or overnight is highly recommended. Soaking reduces cooking time, improves texture, and helps neutralize anti-nutrients like phytic acid, making the minerals easier for your body to absorb.
To cook, rinse the dal and boil it in a 1:3 ratio of dal to water. In a pressure cooker, it takes about 3-4 whistles after soaking; on a stovetop, it may take 30-40 minutes until the beans are tender but hold their shape.
Whole 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 whole moong dal with step-by-step instructions.
Browse recipes →Yes, whole moong dal is one of the best legumes for sprouting. Sprouting increases its vitamin C content and makes it even easier to digest, allowing it to be eaten raw in salads or lightly steamed.
Store dry whole moong dal in an airtight container in a cool, dry, and dark place. When stored properly, it can last for up to 12 months, though it is best consumed within 6 months for optimal flavor and faster cooking.
Compared to other legumes like kidney beans or chickpeas, whole moong dal is relatively easy on the digestive system. Its high fiber content aids regular bowel movements, and soaking or sprouting further enhances its digestibility.