Yellow moong dal refers to moong beans that have been skinned and split, so that they’re flat, yellow, and quick-cooking. They’re relatively easy to digest. They can be made into moong bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste.

  1. Vitamins A, B Vitamins (Thiamin, Riboflavin, Folic Acid).
  2. Sprouted Green Mung Beans produce live enzymes.
  3. Low in cholesterol.
  4. Good source of protein.
  5. Minerals: Calcium, Potassium, Iron, Magnesium, Phosphorous, Zinc, Copper and Manganese.
Region

Andhra Pradesh, Bihar, Madhya Pradesh, Maharashtra, Orissa, Rajasthan, Tamil Nadu

Season

Kharif/Rabi

Sowing

July, June, November, October

Harvesting

February, January, October, September

Duration (in days)

65-85