Botanical Name: Vigna radiata
Tamil Name: பச்சை பயறு – Pachai Payaru
Hindi Name: हरे रंग की दाल – hare rang kee daal
Malayalam Name: പച്ച പയറ് – pacca payaṟ
Telugu Name: ఆకుపచ్చ కాయధాన్యాలు – Ākupacca kāyadhān’yālu
About Green Lentils or Masoor Dal:
Mung beans are little green legumes. Mung beans are a member of the Legume family of plants and are closely related to adzuki and cowpeas.
Mung (moong) beans are tiny, cylindrical beans with bright green skin. Mung beans are one of the most valued foods in Ayurveda.
In Ayurvedic cooking, they are used whole or, more commonly, split and hulled. Split and hulled mung beans are small and yellow, called mung (moong) dhal in India.
They are very healthy while being relatively easy to digest. According to modern nutrition, a cup of mung beans offer 14 gms of protein.
Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium, and copper, and are a good source of folate.
It has high protein and fiber. It is low fat and low-calorie food that can eat by all kinds of people like Diabetes, Heart Disease, Cancer, Anemia.
Usually, people consume this after soaking in water for 12 hours that improves the overall energy and bring activeness to them.
Below are the nutritional values of Green Lentils.
|Typical Values||Per 100g (uncooked)|