Legume, Pulse | Vegan Vegetarian Gluten Free High Fiber Low Fat

Mung Dal

Vigna radiata Allergen-Free
Mung Dal

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine Indian, South Asian, East Asian
  • Seasonality Year-Round
  • Source Mung bean

The Forktionary Angle

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Definition

Skinned and split mung beans, characterized by their quick cooking time and mild, earthy flavor, commonly used in Indian cuisine for making dal and stews.

Sensory Profile

TasteMild, Earthy, Slightly Sweet, Nutty
TextureCreamy (when cooked), Soft
AromaLegume, Mildly Starchy
AcidityLow

Technical Metrics

Nutrition Facts

Per 45g (1/4 cup dry)
Calories347 kcal
Total Fat1.2g
Saturated Fat0.3g
Trans Fat0g
Cholesterol0mg
Protein24g
Total Carbohydrate63g
Dietary Fiber16g
Total Sugars6.6g
Calcium132mg
Iron6.7mg
Potassium1246mg

Chef’s Secret

Toasting mung dal lightly in a dry pan before cooking enhances its nutty flavor and aroma.

Substitutions

Best Match

Toor Dal (Split Pigeon Peas)

1:1

Common Indian dal, similar texture and cooking time, slightly different flavor profile.

Red Lentils (Masoor Dal)

1:1

Quick-cooking, breaks down easily, good for creamy dals, slightly earthier taste.

Yellow Split Peas

1:1

Longer cooking time, but similar starchy texture and mild flavor.

Whole Mung Beans (soaked)

1:1

Requires longer cooking, but same base flavor; often used for sprouts.

Buying Guide

Look for clean, unblemished dal in Indian grocery stores or online. Store in airtight container.

Flavor Pairings

Cumin turmeric ginger garlic mustard seeds cilantro rice flatbreads.