Green gram peas, also known as mung beans or Ndengu, are small, green legumes that belong to the legume family.
Flavor and Texture: Green gram peas have a mild, slightly sweet flavor and a tender texture when cooked. They retain their shape well and become soft and creamy when cooked, making them versatile for use in various dishes.
Nutrition: Green gram peas are highly nutritious and packed with protein, fiber, vitamins, and minerals. They are a good source of plant-based protein, making them an excellent choice for vegetarians and vegans. Green gram peas are also rich in folate, iron, magnesium, and potassium.
Culinary Uses: Green gram peas are used in a variety of culinary applications in cuisines around the world. They can be cooked and used as a base for soups, stews, and curries, or sprouted and added to salads and sandwiches. In Indian cuisine, split green gram peas (moong dal) are commonly used to make dal, a flavorful lentil soup, or ground into flour to make dosa, a type of savory pancake.
