Moong among other legumes,pulses, lentils, peas, has a place of importance in food, especially the vegetarian diet. Averaging 20 to 25 % protein in their dry weight, their significance in regular intake cannot be overemphasized. However, their protein biological value is enhanced to appropriate level only with the presence of essential amino acids, which are supplemented from cereals. Hence the age-old tradition of eating dal and rice, or dal and roti.

Moong and other such lentils contain 0.2-0.4 % Vit.C too, in their dry weight, which can increase upto 1.5 to 2 % after sprouting the moong, etc. The tiny green pearl like beans, are a storehouse of proteins, nutrition and good health. This ordinary ingredient finds place in the shelves of practically every home all over the world. however, most people overlook the importance of the consumption of such a nutritious food. Especially vegetarians, whose major source of proteins is from dals and pulses.

Though hard when dry, moong absorbs moisture on soaking and swells up, softening at the same time. There are many ways to use moong, but it has to be boiled before it gets edible, in most forms of the ingredient. Then it may be used to make curry, dal, papadams, a myriad variety of snacks, fried, chilled, low cal, and seasoned. Those in need of a high protein diet would do well to eat a fistful of sprouted moong daily.

Moong can be used in varied forms like pancakes, pankis, dals, daldhokli, salads, snacks, pulaos, khichidies, accompaniment in panipuri, soup, etc.

Few recipes containing moong, I present, which I have tried to spread the variety of recipes such that different recipes have used moong in different forms.