Why moong is the best dal to have
Two honest questions: how often do you eat moong dal in a week? And how much importance do you give it - as a source of protein, energy, nutrients etc? The fact is most of us don’t give it much thought. In fact, even as children we never tired of saying: “Oh no, not moong dal again!” Right! And not surprisingly they don’t get much press, too, unlike say chick peas or rajma (kidney beans).
Although it seems someone, somewhere has been giving this humble legume more than a thought. A Silicon Valley start-up has now reintroduced mung beans in a reinvented form. They have launched a new plant (moong)-derived protein product called Just Eggs for the Asian markets in Hong Kong, which, when poured into a heated pan, quickly spreads and begins to cook much like real eggs. Apparently it tastes like egg, too. They are touting it as a clean, meat-free source of protein for everyone, not just vegans and environmentalists. Soon, the company is planning to get the product into mainland China, Japan, and, yes, into India, too. Great news for those who don’t eat eggs, or don't want to! They might soon have this option of scrambled eggs made from moong dal protein (and oil, water and salt).
That’s not all! These days, in the West, mung beans are beginning to pop up in protein powders, canned soups and in fancy restaurant dishes, too. Not so much in India though! Can’t imagine moong dal replacing the popular kaali dal anytime soon in restaurant menus.
And till that happens let me give you a few reasons to at least eat more of this ubiquitous dal - as its supply is plenty here - and make it an intrinsic part of our meals again, just the way it was even a decade or two back.
These legumes are cherished by Ayurveda experts, as this ancient science considers them tri-doshic, which means that they work well for all body types when cooked with the right spices.
My mom cooks moong whole (after soaking them for few hours) and split both with ginger, cumin, coriander, and turmeric; don’t know what she has going there with this choice of spices, but they taste delicious this way. And no, unlike most other beans they don’t lead to flatulence (formation of gas) as they are actually one of the easiest beans to digest, and may actually even help detoxify the gut and the body.
Plus, they are a cooling food. Bet you didn’t know that!
They’re a nutrient-dense food packed with potassium, magnesium, folate, copper (which delivers powerful anti-aging benefits), fibre, and vitamin B6, besides loads of high-quality protein.
Rich in essential amino acids — including leucine, isoleucine and valine — they deliver complete protein when combined with whole grains, and thus are a boon for vegetarians and vegans.
They are a good source of resistant starch - soluble, fermentable fibre that reaches the intestines and helps boost the good bacteria. Another good news is that because of the high level of protein and fibre in them, eating moong leads to an increase in the satiety hormone called cholecystokinin, which helps one stay full for long.
They help our heart too. Research clearly shows that mung beans help stop the oxidation of LDL “bad” cholesterol. Oxidised LDL cholesterol is one of the biggest risks of deadly cardiovascular disorders like heart attack or stroke.
In fact, peptides present in mung beans make it an anti-hypertensive food, too, as they help decrease constricting of blood vessels that raises blood pressure. The high amount of magnesium in moong, too, helps ease blood vessels lowering hypertension.
The antioxidants found in them help lower inflammation, too, and are a great addition to any anti-inflammatory diet.
Finally, thanks to their low glycemic index (GI) they display a significant anti-diabetic effect, and high levels of amino acids, oligosaccharides and polyphenols make it a brilliant anti-cancer food too.
Now that’s a bag full of reasons to begin cooking more of this simple dal.
Easiest way to eat them
Try a potato chaat mixed with a handful of moong sprouts and a few slices of cucumber for the perfect summer snack. Sprouted moong dal with chopped carrot, onion, tomatoes and chaat masala makes a brilliant sandwich filling, and they make a great pizza topping, too.
Go on get inventive with this humble dal and eat more of it, for your own good.
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