Green Lentils

whole—sabud moong

split—moong dal

These pulses, also called “green gram,” are spelled mung in some books and on some packages. This plant is native to India and is fast-growing, yielding several crops per year. Small in size, oval in shape, and olive/forest green in color, these are quick-cooking even in the whole form. As is true of many pulses, they are available in several forms: whole, skin-on and split, and skinned and split. The most popular use for these legumes is in the sprout form (see box). In fact, the bean sprouts that are found in every supermarket, used extensively in Chinese cooking, are from these lentils.