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Split mung dal

Split mung dal is a hulled, split mung bean used in dals, soups, and other legume dishes.

Split mung dal — illustrative ingredient image

About Split mung dal

Split mung dal is mung bean that has been hulled and divided into pieces, producing a small, pale yellow dry pulse. It is commonly used in dals, soups, porridges, and other legume dishes. This identity is the split mung form, not whole mung bean or an unhulled preparation.

It has a mild flavour and cooks to a tender, soft consistency that may remain slightly grainy or become creamy when stirred or mashed. Soaking and grinding change the pieces into a batter or paste, while boiling develops the soft cooked texture used in dals and soups.

The ingredient is commonly sold as a dry, hulled, split pulse. Products differ in polishing and milling, and their appearance may therefore be more or less uniform. Cooking changes the pale, firm pieces into a hydrated soft mass; grinding removes the distinct piece texture.

Ingredient type
whole food

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Where split mung dal appears

1 linked foods

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Rice dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for split mung dal

Names and romanised forms to recognise on menus and labels.

English

Split mung dal

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Split mung dal nutrition & diet

Split mung dal nutritional value

Beans, mung, dahl, dried, raw

Per 100 g of the edible portion in the stated food form.

Calories
291kcal
Protein
26.8g
Carbs
46.3g
Fat
1.1g

Reference values apply to the named food form, not every preparation, variety or brand. CoFID 2021 food code 13-098. Carbohydrate follows the dataset’s available-carbohydrate convention. Contains public sector information licensed under the Open Government Licence v3.0: https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/.

Portions & preparation

Use the dry, hulled, split mung dal identified on the package, then sort and rinse before cooking. Soaking and simmering influence tenderness and final serving weight. Distinguish plain cooked dal from tadka, soups, porridges, batters, or recipes containing oil, salt, vegetables, or dairy.

Compare the right form: Match references to dry hulled split mung dal or the cooked dal dish, including soaking, simmering, retained liquid, and tempering ingredients.

Diet considerations

This is a plant-origin legume. A plain mung dal preparation may fit vegetarian and vegan patterns, but tempering can use ghee or butter, and recipes may include dairy, stock, or meat. Rice, wheat breads, flour, and portion size alter the dish’s carbohydrate pattern.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically incompatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically incompatible
This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar).
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: UK Composition of Foods Integrated Dataset (CoFID), 2021 — Beans, mung, dahl, dried, raw ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .