Yellow moong dal refers to moong beans that have been skinned and split, so that they’re flat, yellow, and quick-cooking. They’re relatively easy to digest. They can be made into moong bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste.

1. Vitamins A, B Vitamins (Thiamin, Riboflavin, Folic Acid).
2. Sprouted Green Mung Beans produce live enzymes.
3. Low in cholesterol.
4. Good source of protein.
5. Minerals: Calcium, Potassium, Iron, Magnesium, Phosphorous, Zinc, Copper and Manganese.