Moong Dal is one of the most cherished Asian Dal, and got its name from the Sanskrit word “Mudga”. A super source of protein, especially for vegetarians, this dal is used widely as an ingredient in sweet and savoury dishes.It is used very generously in Indian Ayurvedic Diets.
History
It is commonly believed that Moong was discovered in South East Asia. Early discovery of Moong was in the eastern zone of the Harappan Civilisation in Punjab and Haryana, which dates back to around 4500 years, while, in South India, it was discovered in the state of Karnataka 4000 years back. Archaeobotanical Research in Thailand leads us to believe that Moong had been cultivated 2200 years back. The Chinese have been cultivating Moong for over 2000 years and it is widely used in Chinese cuisine.
Nutrition Facts
This highly nutritious Dal is the best protein substitute for vegetarians. It is very useful for people suffering from Diabetes, Heart Diseases, Anaemia, Osteoporosis, Obesity and age related diseases. It is
- High in protein
- High in dietary fiber
- Low in fat
- Low in calories
It is a filling food rich in Manganese, Magnesium, Potassium, Folate, Copper, Zinc and other B Vitamins. It also helps in lowering the cholesterol levels.
How is it grown
Moong beans are grown during two seasons – the Rabi Season(starting November) and the Kharif Season(starting June). They are tropical crops and require warm temperatures.It requires a well drained loamy to sandy loam soil. The temperatures should be between 25 degrees to 30 degrees celcius. Its growing period is usually 100 days with 80 to 100cm rainfall.
Moong Dal Dishes:
Savoury Pongal
Moong Dal Halwa