Green Gram (Vigna radiata), also known as Moong Dal in Hindi. In India it is generally produced in the desert areas of Rajasthan. Considered as one of the main pulse crops of India. Moong is used in several food products; both as a whole seed and in split hulled and dehulled form. Whole seeds are often used in soups or to produce bean sprouts for salads. Split moong is used for soup bases or sometimes for bean flour. Moong beans are one of the most cherished foods in Ayurveda. Moong dal is a great source of complex carbohydrates, fiber and protein.