This is the split Mung (Moong) Bean with a creamy interior and the natural green husk still intact. It cooks faster than the whole Mung Bean. Once softened, it thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Mung Dal Chilka is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet.
– They can be used to prepare Mung dal chillahs or chilla or pancakes.
– They can be used in snacks (the Indian spicy mixture or ´Dal Moth´).
– Pressure cooked Mung dal with an onion-tomato tadka is a delicious main course dish in India.
– Mung Dal Chilka is rich in protein, vitamins and minerals which are good for the skin and hair.
– It provides dietary fiber.
– It is said to be good for diabetics.
– As Mung Dal Chilka contains good amounts of magnesium, it is recommended for people pre-disposed to heart diseases.
– It is a good source of protein, vitamin B6, iron, magnesium, phosphorus, potassium, etc.
– It contains Vitamin C, Vitamin K, Riboflavin, Folate, Copper and Manganese.