The mung bean, alternatively known as the green gram, maash, moong, monggo, or munggo, is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes. Whole mung beans have a slightly sweet, nutty flavor and can be cooked on the stovetop like other dried beans. A few additional tips: If you can't find moong dal, you can substitute other split, hulled lentils that are quick to break down and turn creamy, like masoor dal. If you don't have enough rice or you'd like more protein, Chitra has also used a mix of quinoa and rice. Sprouted green gram, also known as mung beans or moong, is a rich source of fibre and is fat-free. Due to high fibre content, they are filling and extremely healthy. Some of the sprouted green gram benefits include improving eyesight, enhancing bone and heart health as well as enhancing the immune system. Mung bean is one of the richest plant-based sources of protein and a serving of this dal offer you with 211 calories and 14.2 grams of proteins. It is imbued with essential amino acids including phenylalanine, leucine, isoleucine, valine, lysine and arginine. Mung beans (Vigna radiata) are small, green beans that belong to the legume family. They have been cultivated since ancient times. Similar to the leguminous pulses, green gram, enriches soil nitrogen content. Mung beans are easy to digest, and, in Ayurveda, they are considered to be Sattvic food, meaning, wholesome food.