Moong yellow lentils

Yellow Moong Lentils

Yellow moong lentils are a variety of split and skinned lentils that come from the Mung bean plant (Vigna radiata). These small, bright yellow legumes are very popular in South and Southeast Asian cuisine, especially in India, where they are used in a wide variety of traditional dishes, from soups and stews to purées and dhals.

Origin: These lentils originally come from the Indian subcontinent, where they have been cultivated for thousands of years due to their nutritional value and culinary versatility. Their name "moong" refers to the plant they are obtained from, and the qualifier "yellow" indicates that they are skinned, which gives them this hue and a softer, creamier texture when cooked.

Properties: Yellow moong lentils are an excellent source of plant-based protein, fiber, B vitamins (such as B1, B2, and B6), and essential minerals like iron, magnesium, and potassium. They are low in fat, easy to digest, and cook quickly, making them ideal for healthy, nutritious, and quick-to-prepare recipes. Furthermore, their low glycemic index makes them a favorable option for people managing their blood sugar levels.

Synonyms in Spanish in Latin America: Although their most common name is "lentejas moong amarillas" (yellow moong lentils), they may also be found under terms such as lentejas mungo, lentejas mung, or simply moong. In some regions, they are also called frijoles mung partidos y pelados (split and skinned mung beans), although strictly speaking, "mung beans" can refer to the whole, unskinned seed which is green in color.

In cooking, yellow moong lentils are ideal for preparing comforting and nutritious dishes like yellow dal, soups, purées, and even desserts, providing a soft texture and a delicate flavor that complements spices and aromatic herbs very well.