Moong dal is a type of split yellow lentil that is commonly used in Indian cuisine. It is made by splitting the whole moong bean in half, removing the outer green layer, and then splitting the inner yellow part into two halves. Moong dal is a good source of protein, dietary fiber, and various vitamins and minerals. Moong dal is commonly used to make a variety of dishes, including dal (a type of lentil soup), khichdi (a one-pot meal of rice and lentils), and snacks such as pakoras (fritters) and chilla (savory pancakes). It is also used to make a popular Indian dessert called moong dal halwa, which is made by cooking the dal with sugar, ghee (clarified butter), and milk. Moong dal is easy to digest and is often recommended as a healthy food for people with digestive problems or for those recovering from illness. It is also commonly used in Ayurvedic medicine for its healing properties