Green gram dhal

Dhals /Lentils/Mung beans….world over they are known by many names…in our Indian kitchen,they are very widely used and every community has their own version of it…I believe an entire cookbook can be written on Indian dhals alone ! from the kollu paruppu ,pachai payir parruppu,the tomato paapu ,the dal makhani ,tadka dal…just to name a few the list is quite long…loaded with protiens and no trans fat or saturated fat these dhals form a nutritious part of our daily diet ! They are very versatile in the way that they can be cooked…sprouting them,adds to the nutrition content…they can also be roasted to eat as a snack or boiled with spices and made into a puree to be eaten with rice or roti !
Green gram dhal also known as pachai payuru paruppu or moong dhal is a very essential part of our diet !
A study published in 2008 in the “Journal of Agriculture and food chemistry” talks about mung beans lowering blood glucose, triglycerides and cholesterol and improve glucose tolerance…1 cup of cooked green gram contains 537mg of potassium,2.83mgs of iron and it has insoluble and water soluble fibre….I’d say that’s plenty reasons to eat it more often and for me it’s comfort food… a warm bowl of pachai payyir paruppu with rice and a crunchy vegetable poriyal to go with it…yum yum !!!