In the vibrant tapestry of Indian agriculture, one crop stands out for its nutritional richness and versatility – moong dal, also known as skinned dal. This humble legume, derived from the green gram (Vigna radiata), has been an integral part of Indian cuisine and farming practices for centuries. In this article, we delve into the fascinating world of moong yellow dal farming, exploring its cultivation, nutritional benefits, and the sustainable practices that support its growth.