What are the three types of moong dal?

December 11, 2025 •

4 min read

According to ancient Ayurvedic principles, moong dal is a highly favored lentil due to its balancing and easily digestible nature. These versatile pulses come in three primary forms, each offering distinct culinary properties that are essential for different Indian dishes.

Quick Summary

Moong dal exists in three main variations: whole moong, split moong with the green skin on (chilka), and split yellow moong with the skin removed (dhuli). Each form is suitable for different dishes, from textured curries to creamy dals and batters.

Key Points

Three Main Types: The three primary moong dal varieties are whole green moong, split moong with skin (chilka), and split and skinned yellow moong (dhuli).
Whole Moong (Sabut Moong): This form is the whole green bean, takes longer to cook, holds its shape, and is high in fiber, making it great for sprouts and hearty curries.
Chilka Moong: This variety is split with the green skin on, offering a balance of cooking time, earthy flavor, and fiber content, and is used for home-style dals.
Dhuli Moong (Yellow Moong): This is the split and skinned yellow lentil, which cooks quickly and disintegrates easily into a creamy, smooth texture for soups and batters.
Different Uses: Whole moong is best for textured dishes, chilka moong for balanced, everyday curries, and dhuli moong for creamy dals and batters.
Health Benefits: All three forms are nutritious and rich in protein and fiber, though whole moong offers the most fiber due to its intact husk.

Understanding the Three Types of Moong Dal

Moong dal, derived from the mung bean, is a staple in Indian kitchens known for its nutritional value and versatility. While many people are familiar with the yellow, split version, it is important to recognize the three distinct forms and their unique characteristics for optimal cooking results. The three primary types are Whole Moong Dal (Sabut Moong), Split Moong Dal with Skin (Chilka Moong), and Split and Skinned Moong Dal (Dhuli Moong).

1. Whole Moong Dal (Sabut Moong)

This is the mung bean in its complete, unprocessed form, featuring the intact green skin. It is often referred to as green gram and has a longer cooking time compared to its split counterparts. Whole moong dal holds its shape well after cooking, making it ideal for dishes where a textured, robust bite is desired.

Appearance: Small, round, and olive-green beans with a shiny surface.
Cooking Time: Requires soaking for several hours before cooking and takes longer to become tender. A pressure cooker significantly reduces the cooking time.
Flavor Profile: Earthy and slightly nutty.
Culinary Uses: Often used to make sprouts for salads, stir-fries, and hearty, textured curries like Sabut Moong ki Dal. It is also a key ingredient in dishes that benefit from the bean’s structural integrity.

2. Split Moong Dal with Skin (Chilka Moong)

Also known as chilka moong dal, this variety is created by splitting the whole mung bean while keeping the green husk on. The split form allows for faster cooking than the whole bean, while the presence of the skin contributes additional fiber and a more robust, earthy flavor.

Appearance: Small, flat, and green on one side with a pale-yellow interior visible on the other.
Cooking Time: Cooks faster than whole moong but slower than its skinned version.
Flavor Profile: Retains a prominent earthy flavor from the skin.
Culinary Uses: A popular choice for making everyday dals and soups where a slightly thicker consistency is desired. It is frequently used in traditional home-style curries and khichdi.

3. Split and Skinned Moong Dal (Dhuli Moong)

This is perhaps the most well-known form of moong dal, created by both splitting the bean and removing the green skin. The result is a small, pale yellow lentil that is exceptionally quick to cook and easy to digest. Its soft texture and mild flavor make it incredibly versatile.

Appearance: Small, bright yellow, and flat lentils with no skin.
Cooking Time: Cooks very quickly and dissolves easily, often not requiring pre-soaking.
Flavor Profile: Mild, slightly sweet, and very smooth.
Culinary Uses: The ideal choice for creamy, soupy dals like Dal Tadka, as well as for making batters for snacks like pakoras and crepes (pesarattu). Its easy digestibility makes it a staple for comfort food like khichdi.

Culinary Applications and Health Benefits

Each type of moong dal is chosen for specific culinary properties. Whole moong dal is valued for its texture and fiber content, making it perfect for heartier meals and salads. Chilka moong, with its medium cooking time and earthy flavor, is a great balance for daily dals. Dhuli moong is the go-to for quick-cooking, creamy dishes and soft batters due to its easy breakdown. All three forms are excellent sources of protein, fiber, and essential nutrients like iron, potassium, and magnesium, making them a cornerstone of a healthy vegetarian diet. The higher fiber content in whole moong can be particularly beneficial for digestive health and weight management.

Comparison Table: Three Types of Moong Dal


Feature	Whole Moong Dal (Sabut Moong)	Split Moong with Skin (Chilka Moong)	Split & Skinned Moong (Dhuli Moong)
Appearance	Small, round, green beans	Split, green skin, yellow interior	Small, flat, bright yellow
Husk	Intact green husk	Partially intact green husk	Fully removed husk
Texture (Cooked)	Firm, holds shape well	Soft, but maintains some texture	Very soft, creamy, dissolves easily
Flavor	Earthy, nutty	Earthier, more pronounced	Mild, slightly sweet
Cooking Time	Longest (requires soaking)	Medium (faster than whole)	Quickest (little to no soaking)
Fiber Content	Highest (due to intact husk)	Medium	Lowest
Best For	Sprouts, salads, hearty curries	Home-style dals, textured khichdi	Creamy dals, purees, batters

Choosing the Right Moong Dal for Your Recipe

Selecting the correct type of moong dal is crucial for achieving the desired taste, texture, and cooking time. For example, using whole moong dal for a creamy dal tadka would lead to a dish with an uneven, firm texture and an extended cooking process. Conversely, using dhuli moong for sprouts would result in a very different outcome, as the skin is essential for the sprouting process. The rule of thumb is to choose based on the end goal: texture and heartiness from whole moong, balanced fiber and flavor from chilka moong, and smooth creaminess from dhuli moong. Experimenting with each variety will help you appreciate their distinct contributions to Indian cuisine.

Conclusion

Moong dal's immense popularity and versatility are a testament to its wide range of applications, made possible by its three distinct forms. From the fiber-rich, whole green gram to the easily digestible, creamy yellow dal, understanding what are the three types of moong dal allows for a deeper appreciation of Indian cooking. Whether you are preparing a quick, comforting meal or a more complex, textured curry, choosing the right moong dal is the first step toward a delicious and nutritious result.

Authoritative Outbound Link

For a deeper dive into Ayurvedic principles and how various lentils are used for balancing the body, visit the Global Bean Project: Moong Dal - The Global Bean Project.

Frequently Asked Questions

Green gram is the whole, unprocessed mung bean (known as sabut moong), while moong dal typically refers to the split and processed forms of the same bean, particularly the yellow skinned variety (dhuli moong).

The split and skinned variety, dhuli moong (yellow moong dal), is the easiest to digest. Because the indigestible green husk has been removed, it is often recommended for those with weaker digestive systems.

The need for soaking depends on the type. Whole moong beans (sabut moong) should be soaked for several hours to reduce cooking time. Split moong dal (chilka and dhuli) cook much faster and generally do not require soaking, though a quick rinse is recommended.

Both chilka moong and dhuli moong are excellent choices for khichdi. Dhuli moong is ideal for a smooth, creamy texture, while chilka moong will provide more fiber and a more rustic, textured feel.

Whole moong dal (sabut moong) is the only type suitable for sprouting. The intact green husk is necessary for the sprouting process. The split versions, with or without skin, will not sprout.

The primary health difference lies in the fiber content. The whole green moong dal (sabut moong) has the highest amount of fiber due to its intact husk. All varieties are good sources of protein and other nutrients.

You can, but it will change the dish's texture and flavor. Yellow moong dal cooks faster and becomes creamy, whereas green moong dal holds its shape and has a more earthy taste. You'll need to adjust cooking times accordingly.

Yellow moong dal is often marketed as petite yellow lentils in Western countries because of its small size and appearance, although it is technically a split and hulled mung bean rather than a lentil.