Moong dal is a pulse processed from moong, popularly known as green gram-the seeds obtained from the pods of a particular climber plant. It is scientifically known as ‘Vigna radiate’ and belongs to the botanical family ‘Fabaceae’.
Moong dal is used in various ways. Mainly it is consumed in the form of salads and curries along with other main food items like rice, chapattis, etc. It is also fried, boiled, and mashed to make various dishes.
The first use of moong dal is unknown. However, it is believed to have been first processed and used somewhere in India or Central Asia where moong is supposed to have originated. However, at present moong dal is one of the most consumed pulses in the world.
The pulse is processed by splitting the whole moong beans into half and then removing the skins. Normally the split beans are used without the skin which is called yellow moong dal while the split beans with skin are known as split green mung or chilka moong dal.
Moong dal is highly nutritious and provides various health benefits. It contains carbs, protein, fat, potassium, magnesium, copper, iron, folate, zinc and vitamins B1, B2, B3, B5 and B6. It is also purported to aid weight loss, improve heart and digestive health, prevent diabetes, boost blood circulation, and lower bad cholesterol and blood pressure levels.
The largest producer of moong dal, as well as moong in the world is India, followed by Indonesia, China, and Myanmar. The top exporter also is India followed by China, Indonesia and Myanmar while the main importers are the US, Canada and Australia.
In India, the largest producer of moong dal is Madhya Pradesh, followed by Gujarat, Maharashtra, Orissa, Rajasthan, Bihar and Andhra Pradesh.
Some of the major trading markets of moong dal in India:
Maharashtra (Mumbai, Pune, Latur, Parbhani, Jalgaon)
Rajasthan (Sumerpur, Nagaur, Jodhpur, Bhinmal)
Andhra Pradesh (Cumbum, Addanki, Peddapuram, Chirala)
Names of moong dal in different Indian languages:
Hindi Moong dal
Tamil Mun paruppu
Malayalam Cherupayar parippu
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