Moong dal are small, ovoid in shape and green in colour. They are generally eaten either whole (with or without skins) or as a sprouts, either in raw, soaked or boiled form. Moong beans are used to make salads, soups, subzis, kheer, dal and other delicious dishes. Soaked green gram can be used to make salads, chaat and subzis. Cooked green gram can be used in a variety of dishes including subzis, kheer, dal and even khichdi. Moong sprouts can be used to make salads, soups, sandwiches and stir-fry. Moong-based batter is used to make pancakes or cheela. A kheer of moong together with jaggery, milk and dry fruit. Moong is a good source of protein, dietary fibre, low in fat and rich in B complex vitamins, calcium and potassium.