Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. As they don't hold their shape well, they are often used for soup or the famous Indian dal! They're relatively easy to digest. Compared with other pulses, they are not bringing heaviness and flatulence after eating them. They are a good source of protein and dietary fibre. They are low in fat and rich in B complex vitamins, calcium and potassium. Also called mung dal.
Lentilles moong dal biologiques.