NUTRITIONAL VALUE OF MOONG DHAL

Moong dhal is a traditional Indian warm soup made of mung beans, a type of lentil, as well as sliced onions and tomatoes. Moong dhal is not appropriate for every nutritional plan, as it is rich in fat and carbohydrates, but it does provide some nutritional benefits, including a high fiber content.

Calories
A 200 g serving of Moong dahl contains 203 calories.

Fat
Moong dahl has 8 g of total fat in each 200 g serving. Of this fat, only 1 g comes from saturated fat, a type of fat that can increase your risk of heart disease. The American Heart Association recommends eating less than 16 g of this fat each day.

Carbohydrates
Moong dahl is a carbohydrate-rich dish, with 23 g in each 200 g serving. However, you may find moong dahl to be a good pre-exercise meal, as carbohydrates are your body's primary source of energy.

Fiber
Of the carbohydrates in moong dahl, 5 g come from fiber. This nutrient is vital for the health of your digestive system, and it also promotes satiety and aids in managing your blood sugar and cholesterol levels.

Protein
Moong dahl has 9 g of protein in each 200 g serving. That amount is 1 g more than a cup of milk provides. You need protein to build and maintain your body's tissues.

Sodium
As with most soups and stews, moong dahl is high in sodium. Each 200 g serving contains 400 mg of sodium, which comprises 17 percent of the daily suggested intake of 2,300 mg. If you consume too much sodium, you may increase your risk of high blood pressure.

Source: http://www.livestrong.com/article/535349-the-nutritional-value-of-moong-dhal/

Types of Dal

"Dal," also spelled dhal or daal, means "split beans" and refers to beans, lentils or peas that have been removed from their hulls and split to create a pulse. "Dal" can also refer to the cooked dish, which is a staple in Indian cuisine and is also common in Nepal and Pakistan. Cooked dal can be served thick like a stew or with a thinner consistency like that of soup. Add this to my Recipe Box.
Other People Are Reading
 How to Make Black Urad Dal How to Prepare Dal Tadka

Moong Dal
Skinned, split mung beans are known in India and Pakistan as moong dal. The beans are also cultivated in China and are often sprouted. They're easy to digest and have a medium yellow color. Moong dal is also known as "green beans" in the East, since the outer shells of the lentil are green. Earthy, pungent flavors like cumin and ginger complement moong dal well. Since the texture of moong dal is so soft, the beans can be ground into a powder to use for pancake batter.

Masoor Dal
Salmon-colored lentils are known as masoor dal, which cook rapidly and turn a golden yellow when heated. It's best to soak the beans before cooking to improve the lentils' texture. Masoor dal can also be used as a thickening agent for stews and sauces. Cooks in the Middle East and Africa use masoor dal as well, to accompany meat dishes such as stewed chicken or beef. The beans are a good source of dietary fiber, folate and phosphorous.

Toor Dal
Toor dal are split pigeon peas and are a pale yellow. They have a mild, nut-like flavor. Toor dal makes a slightly savory side dish and may also be ground into flour. The bean is rich in amino acids and is a healthy source of carbohydrates and protein. Toor dal may come with an oily coating to improve shelf life; this should be washed off before cooking. It is a staple in southern Indian cooking. Cooks in this region use toor dal in sambar, a vegetable stew with tamarind water, and in rasam soup.

Urad Dal
Urad dal, or black lentils, have to be split and skinned in order to display the white insides. The white beans have a mild taste, although some people mix the shelled lentils with black, unshelled beans to give the dish a bolder flavor. Urad dal is native to India. Black lentils have a strong smell and are the main ingredient in Dal Makhani, a Punjabi dish that is the vegetarian version of butter chicken. Shelled urad dal is an ingredient in many curries, often combined with onion and tomato.

Source: http://www.ehow.com/info_8512440_types-dal.html