সোনামুগ ডাল / Yellow Split Mung
ডাল / Dhal / Dal
Dal (also spelled daal or dhal; pronunciation: [d̪aːl]) is a term in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans). The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in SAARC countries, and form an important part of Indian, Nepalese, and Pakistani, Sri Lankan and Bangladeshi cuisines.
Differen types of Dal listed below:
1. খেসারি ডাল/Grass pea
2. মসুর ডাল/Lentil
3. মাষকলাই ডাল/Mashkelai ḍal Vigna mungo
4. মুগ ডাল/Mug daal Mung Bean
5. সোনামুগ ডাল/Yellow Split Mung
6. সবুজমুগ ডাল/Green Moong
7. মটর ডাল/Green Pea
8. ছোলা ডাল/Chickpea
9. অড়হর ডাল/Pigeon Pea
সোনামুগ ডাল / Yellow Split Mung
The mung bean (Vigna radiata), alternatively known as the moong bean, green gram, or mung, Sanskrit मुद्ग / mudga, is a plant species in the legume family. The mung bean is mainly cultivated in India, China, and Southeast Asia. It is used as an ingredient in both savory and sweet dishes. The English word mung is derived from the Hindi word मूंग moong derived from the Sanskrit word मुद्ग (mudga).
Nutrition Facts of সোনামুগ ডাল / Yellow Mung Dal, Split Raw
½ cup uncooked
Calories 300
Sodium 10 mg
Total Fat 1 g
Potassium 0 mg
Saturated 0 g
Total Carbs 55 g
Polyunsaturated 0 g
Dietary Fiber 23 g
Monounsaturated 0 g
Sugars 0 g
Trans 0 g
Protein 26 g
Cholesterol 0 mg
Vitamin A 0%
Calcium 4%
Vitamin C 0%
Iron 25%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Health Benefits of সোনামুগ ডাল/Yellow Mung Dal (Split Raw)
How to select
• Moong dal is easily available in grocery stores, pre-packaged as well as in bulk containers.
• If purchasing in a packaged container, check to see if there is a "use-by" date on the package.
• Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the moong dal are covered and that the store has a good product turnover so as to ensure its maximal freshness.
• Whether purchasing moong dal in bulk or in a packaged container, make sure that there is no evidence of moisture.
Culinary uses
• Yellow gram is cooked as any other dal is cooked. The dal is pressure cooked along with chopped onion, tomatoes, chillies and ginger-garlic paste.
• Yellow lentils don't hold their shape well, so they're often cooked into soups or purées.
• Moong dal is used to make khichdi, vada, kheer, moong dal halwa, pakode, and other sweet and savoury dishes.
• It is used to make a special type of sambhar to accompany idli.
• Moong dal can be used as stuffing for parathas.
• It can also be used to make a comforting porridge.
How to store
• Store yellow gram in an airtight container in a cool and dry place.
Health Benefits
• Yellow gram like other lentils and pulses is a good source of protein and dietary fibre.
• It is low in fat and rich in B complex vitamins, calcium and potassium.
• It is free from heaviness and flatulence, which are associated with other pulses.
• Cooked yellow gram is an easily digestible food for invalid and sick persons.
• Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health.
• Porridge or khichdi made from it is the best diet after recovery from acute illness.
• Yellow moong dal is highly recommended to the sick people.
• It is light weight lentils, that’s why suggested during the pregnancy period.
• It is an excellent source of proper nutrition and healthy body of a child as well as for an adult.
• Yellow moong dal is essential and result oriented for the children in increasing their height and promoting health.
• It is a great source of dietary fiber, iron and protein.
• This dal is low in fat and cholesterol free.
• Yellow moong dal is beneficial because of its rich properties and contents, it provides good amount of potassium, calcium, vitamins and B complex in the body.
সোনামুগ ডাল/Yellow Mung Dal (Split Raw) Recipe, Bangladeshi
YELLOW MOONG DAL FRY RECIPE
Ingredients:
Yellow moong dal (split green grams without skin) – 1/2 cup
Turmeric powder – 1/4 teaspoon
Cooking oil – 3 tablespoons
Mustard seeds – 1/2 teaspoon
Cumin seeds (jeera) – 1/2 teaspoon
Green chillies – 2 (chopped finely)
Curry leaves – 10
Tomatoes (small) – 2 (chopped finely)
Red chili powder – 1/2 teaspoon
Coriander powder (dhania) – 1 teaspoon
Method:
a. Wash and soak moong dal in sufficient water for half an hour. After half an hour, drain the water. Add 1 1/2 cups of water and turmeric powder to the dal. Pressure cook on a medium flame for up to 3 whistles.
b. Once the pressure is cooled down, gently mash the dal and keep it aside.
c. Heat oil in a pan. Add mustard seeds and allow it to crackle. Then add cumin seeds and green chillies and saute for half a minute.
d. Add chopped tomatoes and curry leaves and cook till the tomatoes become little soft.
e. Add red chili powder, coriander powder and salt and mix well.
f. Add cooked dal and little water and combine together. Add water according to the consistency required by you. Simmer on a low flame for another 2-3 minutes. Switch off the flame.
g. Add lemon juice and garnish with chopped coriander leaves.
h. Transfer to a serving bowl. Serve yellow moong dal fry with steamed rice or roti’s or plain paratha.
Yellow moong dal and Masoor dal, Dal fry.
Ingredients
Water 2 1⁄2 Cup (40 tbs)
Yellow moong dal 1⁄4 Cup (4 tbs), soaked for 2 hours
Masoor dal 1 Cup (16 tbs), soaked for 2 hours
Turmeric powder 1⁄4 Teaspoon
Green chili 2, silted
Grated ginger 1 Teaspoon
Grated garlic 1 Teaspoon
Salt to Taste
Method
1. In pressure cooker, add 2½ cups of water
2. In a skillet, heat ghee, add mustard seeds, nigella seeds, Kashmiri chili, and saute over medium flame for a few seconds.
3. Add onion and saute for 2-3 minutes or until translucent.
4. Add tomato and a little water, Stir occasionally and cook over medium flame for 2-3 minutes.
5. Stir in prepared cooked dal and ¼ cup of water. Cook for 3 -4 minutes, while stirring occasionally.
Moong Dal and Spinach Soup (Zero Oil)
Ingredients
1. 4 tbsp. yellow moong dal (split yellow gram) , soaked for 10 minutes and drained
2. 1/2 cup finely chopped spinach (palak)
3. 1 tsp corn flour dissolved in 1/4 cup low-fat milk ( 99.7 % fat- free)
4. Salt and freshly ground black pepper (kalimirch)to taste
Method
- Combine the yellow moong dal and 2 cups of hot water in a pressure cooker and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid
- Whisk the dal very well with help of a whisk.
- Add the spinach, corn flour-milk mixture, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
Serve hot.
Moong Dal and Beet Bhaja Curry
Yellow Lentils and Beet Greens Curry
Ingredients
Oil 1 Tablespoon
Cumin seeds 1⁄2 Teaspoon
Beetroots 4 Cup (64 tbs), roughly chopped (leaves and stems)
Green chili paste 1 Tablespoon
Ginger paste 1 Tablespoon
Garlic paste 1 Tablespoon
Turmeric powder 1 Pinch
Yellow moong dal 1 Cup (16 tbs) (soaked in 1 1/2 cups of water)
Garam masala 1⁄2 Tablespoon
Salt 1 Tablespoon
Lemon juice 1 Tablespoon
Water 1⁄2 Cup (8 tbs) (if required)
Directions
1. In a pressure cooker on medium high, add and heat the oil. Once hot
, add the cumin seeds and stir for a few seconds.
2. Add the beetroot leaves and stems, green chili paste, ginger paste, garlic paste, turmeric powder and mix well until combined.
3. Stir in the soaked moong dal with the water and mix well with the leaves and stems.
4. Add garam masala and salt to taste. Mix well and cover the cooker with a lid and let it cook for about 2 whistles.
5. After 2 whistles, switch off the gas and let the pressure inside the cooker fall before opening it.
6. Once the pressure is down, open the cooker and using a spoon, fluff the dal and mix well. Stir in the lemon juice and water if required. Mix well and serve.
• Serve this Yellow Lentils with Beet Greens curry hot with paratha, roti or bowl of steamed rice.
Mug Dal Buna:
Ingredients
1 cup - yellow moong dal (split yellow gram), washed and soaked for 1/2 hour
2 cups - Water
1 tsp - Salt
1 tsp - Turmeric
1 - Piece of Ginger
3-4 - Cloves of garlic, chopped lengthwise
1 - Large onion, chopped
1 - Tomato, chopped
1 tsp - Garam Masala
1/2 cup - Cilantro
1/2 tsp - Dry Mango
1 tsp - Coriander powder
1 tsp - Cumin powder
1 tsp - Red Chili powder
2 - Green chillies, chopped
1 tbsp. - Lemon juice (optional)
1 tsp - Oil
Method:
- Boil water; add dal, salt and turmeric.
- Cook on medium flame, uncovered for 10-12 minutes till the dal gets cooked but not mushy.
- Meanwhile, heat oil in a pan, add asafetida and cook for a minute.
- Add onions and saute till brown.
- Put in chopped garlic, green chillies and ginger and fry for a minute.
- Add all the spices except garam masala and fry for a minute.
- Add tomatoes and cook covered for a few minutes.
- Meanwhile, drain the dal and reserve the water for later uses in the kitchen.
- Immediately pour the dal into the pan with the tarka.
- Stir for a minute and turn off the flame.
- Garnish with cilantro and garam masala before serving.
ডাল / Dhal / Dal
Dal (also spelled daal or dhal; pronunciation: [d̪aːl]) is a term in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans). The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in SAARC countries, and form an important part of Indian, Nepalese, and Pakistani, Sri Lankan and Bangladeshi cuisines.
Differen types of Dal listed below:
1. খেসারি ডাল/Grass pea
2. মসুর ডাল/Lentil
3. মাষকলাই ডাল/Mashkelai ḍal Vigna mungo
4. মুগ ডাল/Mug daal Mung Bean
5. সোনামুগ ডাল/Yellow Split Mung
6. সবুজমুগ ডাল/Green Moong
7. মটর ডাল/Green Pea
8. ছোলা ডাল/Chickpea
9. অড়হর ডাল/Pigeon Pea
সোনামুগ ডাল / Yellow Split Mung
Nutrition Facts of সোনামুগ ডাল / Yellow Mung Dal, Split Raw
½ cup uncooked
Calories 300
Sodium 10 mg
Potassium 0 mg
Saturated 0 g
Total Carbs 55 g
Polyunsaturated 0 g
Dietary Fiber 23 g
Monounsaturated 0 g
Sugars 0 g
Trans 0 g
Protein 26 g
Cholesterol 0 mg
Vitamin A 0%
Calcium 4%
Vitamin C 0%
Iron 25%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Health Benefits of সোনামুগ ডাল/Yellow Mung Dal (Split Raw)
How to select
• If purchasing in a packaged container, check to see if there is a "use-by" date on the package.
• Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the moong dal are covered and that the store has a good product turnover so as to ensure its maximal freshness.
• Whether purchasing moong dal in bulk or in a packaged container, make sure that there is no evidence of moisture.
Culinary uses
• Yellow gram is cooked as any other dal is cooked. The dal is pressure cooked along with chopped onion, tomatoes, chillies and ginger-garlic paste.
• Moong dal is used to make khichdi, vada, kheer, moong dal halwa, pakode, and other sweet and savoury dishes.
• It is used to make a special type of sambhar to accompany idli.
• Moong dal can be used as stuffing for parathas.
• It can also be used to make a comforting porridge.
How to store
• Store yellow gram in an airtight container in a cool and dry place.
Health Benefits
• Yellow gram like other lentils and pulses is a good source of protein and dietary fibre.
• It is low in fat and rich in B complex vitamins, calcium and potassium.
• Cooked yellow gram is an easily digestible food for invalid and sick persons.
• Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health.
• Porridge or khichdi made from it is the best diet after recovery from acute illness.
• Yellow moong dal is highly recommended to the sick people.
• It is light weight lentils, that’s why suggested during the pregnancy period.
• It is an excellent source of proper nutrition and healthy body of a child as well as for an adult.
• Yellow moong dal is essential and result oriented for the children in increasing their height and promoting health.
• It is a great source of dietary fiber, iron and protein.
• This dal is low in fat and cholesterol free.
• Yellow moong dal is beneficial because of its rich properties and contents, it provides good amount of potassium, calcium, vitamins and B complex in the body.
সোনামুগ ডাল/Yellow Mung Dal (Split Raw) Recipe, Bangladeshi
YELLOW MOONG DAL FRY RECIPE
Ingredients:
Yellow moong dal (split green grams without skin) – 1/2 cup
Turmeric powder – 1/4 teaspoon
Cooking oil – 3 tablespoons
Mustard seeds – 1/2 teaspoon
Curry leaves – 10
Tomatoes (small) – 2 (chopped finely)
Red chili powder – 1/2 teaspoon
Coriander powder (dhania) – 1 teaspoon
Method:
a. Wash and soak moong dal in sufficient water for half an hour. After half an hour, drain the water. Add 1 1/2 cups of water and turmeric powder to the dal. Pressure cook on a medium flame for up to 3 whistles.
b. Once the pressure is cooled down, gently mash the dal and keep it aside.
c. Heat oil in a pan. Add mustard seeds and allow it to crackle. Then add cumin seeds and green chillies and saute for half a minute.
d. Add chopped tomatoes and curry leaves and cook till the tomatoes become little soft.
e. Add red chili powder, coriander powder and salt and mix well.
f. Add cooked dal and little water and combine together. Add water according to the consistency required by you. Simmer on a low flame for another 2-3 minutes. Switch off the flame.
g. Add lemon juice and garnish with chopped coriander leaves.
h. Transfer to a serving bowl. Serve yellow moong dal fry with steamed rice or roti’s or plain paratha.
Yellow moong dal and Masoor dal, Dal fry.
Ingredients
Water 2 1⁄2 Cup (40 tbs)
Yellow moong dal 1⁄4 Cup (4 tbs), soaked for 2 hours
Masoor dal 1 Cup (16 tbs), soaked for 2 hours
Green chili 2, silted
Grated ginger 1 Teaspoon
Grated garlic 1 Teaspoon
Salt to Taste
Method
1. In pressure cooker, add 2½ cups of water
2. In a skillet, heat ghee, add mustard seeds, nigella seeds, Kashmiri chili, and saute over medium flame for a few seconds.
3. Add onion and saute for 2-3 minutes or until translucent.
4. Add tomato and a little water, Stir occasionally and cook over medium flame for 2-3 minutes.
5. Stir in prepared cooked dal and ¼ cup of water. Cook for 3 -4 minutes, while stirring occasionally.
Moong Dal and Spinach Soup (Zero Oil)
Ingredients
1. 4 tbsp. yellow moong dal (split yellow gram) , soaked for 10 minutes and drained
2. 1/2 cup finely chopped spinach (palak)
3. 1 tsp corn flour dissolved in 1/4 cup low-fat milk ( 99.7 % fat- free)
Method
- Combine the yellow moong dal and 2 cups of hot water in a pressure cooker and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid
- Whisk the dal very well with help of a whisk.
- Add the spinach, corn flour-milk mixture, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
Serve hot.
Moong Dal and Beet Bhaja Curry
Yellow Lentils and Beet Greens Curry
Ingredients
Oil 1 Tablespoon
Cumin seeds 1⁄2 Teaspoon
Beetroots 4 Cup (64 tbs), roughly chopped (leaves and stems)
Green chili paste 1 Tablespoon
Ginger paste 1 Tablespoon
Turmeric powder 1 Pinch
Yellow moong dal 1 Cup (16 tbs) (soaked in 1 1/2 cups of water)
Garam masala 1⁄2 Tablespoon
Salt 1 Tablespoon
Lemon juice 1 Tablespoon
Water 1⁄2 Cup (8 tbs) (if required)
Directions
1. In a pressure cooker on medium high, add and heat the oil. Once hot
, add the cumin seeds and stir for a few seconds.
2. Add the beetroot leaves and stems, green chili paste, ginger paste, garlic paste, turmeric powder and mix well until combined.
3. Stir in the soaked moong dal with the water and mix well with the leaves and stems.
4. Add garam masala and salt to taste. Mix well and cover the cooker with a lid and let it cook for about 2 whistles.
5. After 2 whistles, switch off the gas and let the pressure inside the cooker fall before opening it.
6. Once the pressure is down, open the cooker and using a spoon, fluff the dal and mix well. Stir in the lemon juice and water if required. Mix well and serve.
• Serve this Yellow Lentils with Beet Greens curry hot with paratha, roti or bowl of steamed rice.
Mug Dal Buna:
Ingredients
1 cup - yellow moong dal (split yellow gram), washed and soaked for 1/2 hour
2 cups - Water
1 tsp - Salt
1 tsp - Turmeric
1 - Piece of Ginger
3-4 - Cloves of garlic, chopped lengthwise
1 - Large onion, chopped
1 tsp - Garam Masala
1/2 cup - Cilantro
1/2 tsp - Dry Mango
1 tsp - Coriander powder
1 tsp - Cumin powder
1 tsp - Red Chili powder
2 - Green chillies, chopped
1 tbsp. - Lemon juice (optional)
1 tsp - Oil
Method:
- Boil water; add dal, salt and turmeric.
- Cook on medium flame, uncovered for 10-12 minutes till the dal gets cooked but not mushy.
- Meanwhile, heat oil in a pan, add asafetida and cook for a minute.
- Add onions and saute till brown.
- Put in chopped garlic, green chillies and ginger and fry for a minute.
- Add all the spices except garam masala and fry for a minute.
- Add tomatoes and cook covered for a few minutes.
- Meanwhile, drain the dal and reserve the water for later uses in the kitchen.
- Immediately pour the dal into the pan with the tarka.
- Stir for a minute and turn off the flame.
- Garnish with cilantro and garam masala before serving.
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