Legume
Split
Split mung (moong dal) is the hulled, halved bean—yellow, quick-cooking, and foundational to Indian dals, khichdi, and soups. Without skins it breaks down into a creamy, mild purée more readily than whole green mung. No soaking is often needed for pressure or open-pot cooking. Rinse until water runs clearer, then simmer with turmeric, ginger, and ghee or oil. Light and digestible relative to many dals when well cooked.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.77 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.28 g
- Cholesterol 0 mg
- Sodium 10.2 mg
- Salt 0.02 g
- Total Carbohydrate 19.8 g
- Dietary Fibre 6.06 g
- Total Sugars 1.91 g
- Complex / starch 11.8 g
- Protein 9.33 g
- Water 61.3 g
- Energy 117 kcal
- Water 61.3 g
- Carbohydrates 19.8 g
- Protein 9.33 g
- Fat 0.77 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.28 g
- Omega-3 0.03 g
- Vitamins 148 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.5 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 4.9 µg
- Vitamin B9 — Folate 116 µg
- Vitamin C 2 mg
- Vitamin E 0.47 mg
- Vitamin K 7.5 µg
- Minerals 394 mg
- Major Minerals 392 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.5 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.2 · vitamin-b7-biotin: 4.9 · vitamin-b9-folate: 115.7 · vitamin-e: 0.47 · vitamin-k: 7.5 ·
Minerals
Split of Mung Bean: composition reflects this culinary part relative to the whole ingredient.
History
Split hulled mung became a core dal in South Asian cookery.
Packaged moong dal spread through diaspora grocery trade.