Split moong dal/dahl or lentils without skin. Commonly known as "dhuli moong" or Payatham Paruppu, these are yellow split hulled beans. A native of India, these are tiny cylindrical seeds, which are hulled and split. Whole yellow lentils are split to obtain moong dal/dahl. They are easy to cook, need little soaking and are easy to digest. The whole moong beans and split ones are quite different and seldom interchangeable. Lentils are used to make soups, stews, and salads and in India, they are made into spicy dal/dahls. In Ayurveda, split moong dal/dahl is recommended for children, elderly people and convalescents as it is easily digested. All natural. Friend of the heart. Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.

Use with our Ajikda dal masala/lentil spice blend and ginger paste for tasty and convenient cooking.  This blend is all natural, has no salt,   preservatives, fillers or MSG.

     Lentils are:

• 100% all-natural
• "Low In Fat, Zero Cholesterol
• An excellent source of protein and fiber.
• Extremely nutritious and very easy to prepare; you need onion, tomatoes and fresh vegetables.

Legumes play an important role in India's highly evolved vegetarian cuisine. Moong dal is one of the most easy to cook and easy to digest of the lentils and bean family. It is very popular in India where it is used both for formal entertaining as well as everyday cooking. It is also the preferred dal when one is experiencing stomach problems as it is very gentle on the stomach. Kichree is a popular dish that is served when one is running a temperature in India. Kichree is 1 part rice and 1 part skinned moong dal boiled with turmeric, salt and ginger. It is seasoned with cumin fried in ghee and poured over the kichree. Served with papad (Indian chips) and plain yogurt. In Thailand this lentil is cooked until soft, then mashed, mixed with white sugar and rich coconut cream. The resulting pliable paste is formed into the most exquisite tiny fruits called 'luk chup' or 'small magic'. In China this lentil is cooked to a paste and sweetened to make a filling for some popular sweets: steamed buns and jin doi, deep-fried, sesame covered 'doughnuts'. In Vietnam, this paste is added to sweet drinks and soft and chewy rice flour cakes.