Mung Split with Skin (also known as Moong Dal with Skin) is slightly different from the split mung dal without skin. In this version, the mung beans are split, but the skin is still intact. This variety is typically greenish-brown in color and retains a slightly firmer texture when cooked compared to the skinless variety. It also has a more earthy and slightly nuttier flavor. Mung split with skin is used in many traditional Indian dishes, and it has the added benefit of retaining more of its fiber, vitamins, and minerals since the skin is not removed. It is great for dals, soups, stews, and curries. Nutritional Benefits: Higher Fiber Content: Since it retains the skin, it has more fiber, which aids digestion and helps maintain a healthy gut. Rich in Protein: Like the skinless variety, it is a good source of plant-based protein, ideal for vegetarians. Minerals and Vitamins: The skin helps to retain more of the iron, magnesium, folate, and other micronutrients. Antioxidants: The outer skin contains antioxidants, which help fight free radicals and support overall health.
