The diverse varieties of green gram split showcase its versatility and
widespread usage in global cuisines. From savory Indian dals to Chinese
noodles and Vietnamese desserts, green gram split plays a crucial role
in creating a wide array of delicious and nutritious dishes. As the
world continues to appreciate the importance of plant-based proteins,
green gram split stands out as a nutritious and sustainable option for
people around the globe.
Green gram, also known as mung bean or moong dal, is a versatile legume that has been a staple in diets around the world for centuries. Among its various forms, green gram split holds a special place due to its ease of cooking and nutritional benefits. This article delves into different green gram split varieties found worldwide, showcasing the diverse culinary uses and cultural significance attached to each.
Whole Green Gram Split (Skin-on):
- This variety includes green gram split with its skin intact, providing additional fiber and nutrients. Popular in South Asian cuisine, it is used to make dals, soups, and stews. The skin adds a slightly chewy texture and enhances the overall nutritional profile.
Yellow Split Green Gram:
- Commonly used in Indian cooking, yellow split green gram is hulled and split, resulting in a pale yellow color. It is a primary ingredient in dishes like moong dal tadka, khichdi, and dosas. The mild flavor and quick cooking time make it a favorite for everyday meals.
Dehusked and Split Green Gram:
- This variety undergoes a process where the outer skin is removed before splitting, resulting in a smoother texture. It is widely used in various Indian and Southeast Asian dishes, including curries, salads, and desserts. The dehusked version cooks faster and is often preferred for its softer consistency.
Green Gram Split Flour:
- Ground from split green gram, this flour is a versatile ingredient in many cuisines. It is a common base for batters in South Asian snacks like dosas and pakoras. Additionally, it is used in gluten-free baking and as a thickening agent in soups and sauces.
Sprouted Green Gram Split:
- Sprouting green gram split enhances its nutritional content by increasing the availability of vitamins and minerals. The sprouted form is popular in salads, sandwiches, and wraps, adding a crunchy texture and a boost of freshness.
Chinese Mung Bean Thread:
- Mung bean thread, also known as cellophane noodles, is made from the starch of green gram. These translucent, thin noodles are a staple in Chinese cuisine, used in soups, stir-fries, and spring rolls. They absorb flavors well and are prized for their delicate texture.
Vietnamese Mung Bean Sweet Soup (Chè):
- In Vietnamese cuisine, green gram split is used to make a sweet soup called chè. This dessert is made by boiling the split beans with water, sugar, and sometimes coconut milk, creating a delightful and refreshing treat enjoyed year-round.
Mexican Green Gram Tamales:
- Green gram split is utilized in Mexican cuisine to make tamales, a traditional dish where masa (corn dough) is filled with various ingredients, including green gram split, and then wrapped in corn husks before steaming.
- Green gram split is utilized in Mexican cuisine to make tamales, a traditional dish where masa (corn dough) is filled with various ingredients, including green gram split, and then wrapped in corn husks before steaming.