Green gram can be used split, whole or ground, while moong dal is most commonly used split or ground. Green gram dal is quick-cooking because, unlike some other beans, it doesn’t need to be soaked, and the texture absorbs flavours and liquids well. Green gram dal and moong dal are both derived from the mature moong bean. The two dals are often used interchangeably with one another, and green gram’s name in Hindi is actually “moong dal.” Green gram dal is used in traditional Indian and Southeast Asian cuisine, where it is used to make dough or as the primary ingredient to soups, stews and curries. High in fibre as well as other nutrients, green gram dal is a low-fat source of protein.
- Aids Weight Loss – Moong dal helps enhance the functioning of the cholecystokinin hormone. This makes the body feel full after eating, and improves your metabolism rate too. Thus, moong dal contributes to controlling weight.
- Improves Heart Health – This yellow dal is rich in potassium and iron. The former helps lower blood pressure and protects against muscle cramping. It also helps protect the body against an irregular heartbeat. Its light and easy-to-digest nature make it a great food for those suffering from hypertension.
- Rich in Nutrients – Moong dal is a nutrient-rich food. They’re packed with minerals like potassium, magnesium, iron, and copper. In addition to this, they also contain folate, fibre, and vitamin B6, apart from loads of high-quality protein.
- Helps Prevent Diabetes – Moong dal has a low glycemic index. It helps bring down the insulin, blood glucose and fat levels in the body. In turn, this helps keep blood sugar levels under control, and diabetes in check.
- Improves Digestive Health – The consumption of moong dal helps produce a fatty acid called butyrate in the gut. This helps maintain the health of the intestinal walls. The dal has anti-inflammatory properties that prevent and accumulation of gas. In addition to that, moong dal has also been proven to be easy to digest, making it good for digestion as well.