Mung daal
Mung daal
Mung Daal or Mudga in Sanskrit and also known as “Green Gram”. It is commonly used pulse (seeds and sprouts) as a daily food article which contains abundant nutrients with biological activities. Few activities which possess various health benefiting bioactive compounds are antioxidant, anti-diabetic, antimicrobial, anti-hyperlipidemic and antihypertensive effects, anti-inflammatory, and anti-cancer, anti-tumor, and anti-mutagenic. Regular consumption of mung beans could regulate the flora of enterobacteria, decrease the absorption of toxic substances, reduce the risk of hypercholesterolemia and coronary heart disease. Highly efficient use of mung beans according to evidence in different areas are food, medicine, and cosmetic[2-4].
What are the synonyms of Mung daal?
Vigna radiata, Phaseolus radiatus, Mungalya, Moong, Green Gram, Mug, Mag, Munga, Hesara, Hesoruballi, Cherupayar, Muga, Jaimuga, Mungi, Munga Pattchai Payaru, Pasi Payaru, Siru Murg, Pesalu, Pachha Pesalu, Moong[1].
What is the source of Mung daal?
Plant Based
Benefits of Mung daal
1. Indigestion
Indigestion occurs due to incomplete digestion of the ingested food. The main reason for indigestion is Agnimandya (weak digestive fire). Mung Daal helps enhance the Agni (digestive fire) to manage indigestion due to its Deepan (appetizer) property. Besides this, Mung Daal is also easy to digest due to its Laghu (light) property.
Tip to take Mung Daal to manage Indigestion-
You can add a pinch of Hing while cooking Mung Daal to make it easier to digest.
2. Loss of appetite
In Ayurveda, Loss of appetite is correlated with Agnimandya (weak digestion) and is caused by an aggravation of Vata, Pitta, and Kapha doshas, as well as certain psychological factors. This leads to incomplete digestion of food and causes the insufficient secretion of gastric juices in the stomach resulting in appetite loss. Mung Daal helps enhance the Agni (digestive fire) and improves appetite due to its Deepan (appetizer) property. It is also considered to be a good digestive stimulant and appetizer due to its Laghu (light) property.
3. Hyperacidity
Hyperacidity refers to an increased level of acid in the stomach. Aggravated Pitta impairs the digestive fire, leading to improper digestion of food as well as the production of Ama (toxin remains in the body due to improper digestion). This Ama gets accumulated in the digestive system and causes Hyperacidity. Mung Daal helps prevent excessive acid production and improves digestion, thereby providing relief from Hyperacidity due to its Pitta balancing and Deepan (appetizer) properties.
4. Diarrhea
Diarrhea, known as Atisar in Ayurveda, occurs due to the imbalance of Vata dosha. Improper food, impure water, toxins, mental stress, and Agnimandya (weak digestive fire) are responsible for aggravating Vata. This aggravated Vata brings fluid in the intestine from various tissues of the body and mixes it with the stool which leads to loose, watery motions known as Diarrhea. Mung Daal helps absorb the excess fluid from the intestines due to its Grahi (absorbent) property and prevents Diarrhea.
Tip to take Mung Daal to manage Diarrhea-
a. Mung Daal can be consumed in the form of a light Khichdi to manage Diarrhea.
5. Eye problems
Eye problems like burning, itching, or any kind of irritation, generally occur due to an imbalance of Pitta and Kapha dosha. Mung Daal helps manage eye problems due to its Pitta-Kapha balancing and Netrya (eye tonic) properties. It helps prevent the aggravation of the doshas and also reduces the symptoms like burning, itching, or any kind of irritation in the eyes.
Indigestion occurs due to incomplete digestion of the ingested food. The main reason for indigestion is Agnimandya (weak digestive fire). Mung Daal helps enhance the Agni (digestive fire) to manage indigestion due to its Deepan (appetizer) property. Besides this, Mung Daal is also easy to digest due to its Laghu (light) property.
Tip to take Mung Daal to manage Indigestion-
You can add a pinch of Hing while cooking Mung Daal to make it easier to digest.
2. Loss of appetite
In Ayurveda, Loss of appetite is correlated with Agnimandya (weak digestion) and is caused by an aggravation of Vata, Pitta, and Kapha doshas, as well as certain psychological factors. This leads to incomplete digestion of food and causes the insufficient secretion of gastric juices in the stomach resulting in appetite loss. Mung Daal helps enhance the Agni (digestive fire) and improves appetite due to its Deepan (appetizer) property. It is also considered to be a good digestive stimulant and appetizer due to its Laghu (light) property.
3. Hyperacidity
Hyperacidity refers to an increased level of acid in the stomach. Aggravated Pitta impairs the digestive fire, leading to improper digestion of food as well as the production of Ama (toxin remains in the body due to improper digestion). This Ama gets accumulated in the digestive system and causes Hyperacidity. Mung Daal helps prevent excessive acid production and improves digestion, thereby providing relief from Hyperacidity due to its Pitta balancing and Deepan (appetizer) properties.
4. Diarrhea
Diarrhea, known as Atisar in Ayurveda, occurs due to the imbalance of Vata dosha. Improper food, impure water, toxins, mental stress, and Agnimandya (weak digestive fire) are responsible for aggravating Vata. This aggravated Vata brings fluid in the intestine from various tissues of the body and mixes it with the stool which leads to loose, watery motions known as Diarrhea. Mung Daal helps absorb the excess fluid from the intestines due to its Grahi (absorbent) property and prevents Diarrhea.
Tip to take Mung Daal to manage Diarrhea-
a. Mung Daal can be consumed in the form of a light Khichdi to manage Diarrhea.
5. Eye problems
Eye problems like burning, itching, or any kind of irritation, generally occur due to an imbalance of Pitta and Kapha dosha. Mung Daal helps manage eye problems due to its Pitta-Kapha balancing and Netrya (eye tonic) properties. It helps prevent the aggravation of the doshas and also reduces the symptoms like burning, itching, or any kind of irritation in the eyes.
Precautions when using Mung daal
Allergy
Modern Science View
Mung Daal consumption might cause mild irritant reactions in some people. So it is generally advisable to consult a physician before incorporating Mung Daal in your diet[8].
Side Effects
Important
Modern Science View
1. Irritability
2. Fatigue
3. Impatience
4. Diarrhea
5. Nausea
6. Cramps in the abdomen[10]
2. Fatigue
3. Impatience
4. Diarrhea
5. Nausea
6. Cramps in the abdomen[10]
How to use Mung daal
1. Mung Daal
a. Take 4-8 teaspoons of Mung Daal.
b. Add water to it.
c. Add turmeric and salt as per your taste.
d. Boil the Daal properly in a pressure cooker.
e. Enjoy the Mung Daal meals 1-2 times a day to help maintain good digestion.
2. Mung Daal Halwa
a. Take 4-5 teaspoons of ghee in a pan.
b. Add 10-15 teaspoons of Mung Daal paste to it.
c. Cook the paste properly on medium flame with continuous stirring.
d. Add sugar and dry fruits to it as per your taste .
e. Enjoy the delicious Mung Daal halwa as a healthy dessert.
This will also help maintain good digestion, appetite and provide strength internally.
a. Take 4-8 teaspoons of Mung Daal.
b. Add water to it.
c. Add turmeric and salt as per your taste.
d. Boil the Daal properly in a pressure cooker.
e. Enjoy the Mung Daal meals 1-2 times a day to help maintain good digestion.
2. Mung Daal Halwa
a. Take 4-5 teaspoons of ghee in a pan.
b. Add 10-15 teaspoons of Mung Daal paste to it.
c. Cook the paste properly on medium flame with continuous stirring.
d. Add sugar and dry fruits to it as per your taste .
e. Enjoy the delicious Mung Daal halwa as a healthy dessert.
This will also help maintain good digestion, appetite and provide strength internally.
Frequently asked questions
Modern Science View
Yes, Mung Daal starch is healthy. Mung Daal starch is good for maintaining stomach and intestinal health. It is loaded with nutrients which can supplement various nutritional foods and is helpful for the patients who have weaker digestive system.
Modern Science View
Raw Mung beans are quite hard and thus very difficult to digest and excrete. This is the reason it is preferred to eat them after soaking and/or boiling them.
Modern Science View
It is desirable to soak Mung beans before cooking them. Soaking the Mung beans in water for sometime makes it easy to cook easily.
Modern Science View
Mung Daal is an important edible legume crop. The moong bean is an excellent source of balanced nutrients, including protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds[14]. Also, it is rich in polyphenols which are essential to keep the blood vessels healthy and flexible, promoting good circulation.
Modern Science View
Mung Daal flour is completely gluten-free. It is made from ground moon beans. It is low on carbs and high on protein, making it an ideal option to be included in the diet even for people having a gluten intolerance.
References
- The Ayurvedic Pharmacopoeia Of India.Part 1 Volume 1.
- Kumar G, Baojun Xu.A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata).2018;7(1):11-33.
- Dongyan T, Yinmao D, Hankun R,et al.A review of phytochemistry, metabolite changes, and medicinal uses of the common food mung bean and its sprouts (Vigna radiata).Chem Cent J.2014;8:4.
- Kavya N, Kavya B, Ramakrishna KK. Nutritional and therapeutic uses of mudga [Vigna radiata (L.) R. Wilczek]: A potential interventional dietary component.Int J Res Ayurveda Pharm.2014;5(2):238-241.
- Yeap SK, Ali NM, Yusaof HM, et al. Antihyperglycemic effect of fermented and non-fermented mung bean extracts on alloxan-induced diabetic mice.J Biomed Biotechnol. 2012;(2012):1-7.
- Venkateshwarlu E, Reddy KP, Dilip D.Potential of Vigna radiata (L.) sprouts in the management of inflammation and arthritis in rats: possible biochemical alterations.Indian journal of experimental biology.2016;54:37-43.
- Ganesan K, Xu B.A critical review on phytochemical profile and health-promoting effects of mung bean (Vigna radiata).Food science and human wellness.2018;7(1):11-33.
- Verma A, Kumar S, Das M, et al.lA comprehensive review of Legume Allergy.Clinical reviews in Allergy and Immunology.2013;45(1):30-46.
- Jeong YM, Ha JH, Noh GY, et al.Inhibitory effects of mung bean (Vigna radiata L.) seed and sprout extracts on melanogenesis.Food Sci Biotechnol.2016;25(2):567-573.
- Kohno M, Sugano H, Shigihara Y, et al.IMprovement of glucose and lipid metabolism via mung bean protein consumption: clinical trials of GLUCODIA isolated mung bean protein in the USA and Canada. J Nutr Sci.2018;7(2):1-11.
- Viernes LBG, Garcia RN, Torio MAO, et al.Antihypertensive peptides from vicilin, the major storage protein of mung bean (Vigna radiata (L.)R Wilczek). Journal of biological sciences.2012;12(7):393-399.
- Kumar S, Sharmaa A, Neelabh, et al. Allergenic responses of green gram (Vigna radiata L. Millsp) proteins can be vitiated by induction of oral tolerance due to single acute dose in BALB/c mice.2014.Food Research International. 57. 10.
- Dahiya PK, Linnemann AR, Boekel V, et al. Mung bean: Technological and nutritional potential. Taylor & Francis.2015; 55:670–688.
- Hou D, Yousaf L, Xue Y, et al. Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits. Nutrients. 2019 Jun; 11(6): 1238.
Disclaimer
The content is purely informative and educational in nature and should not be construed as medical advice. Please use the content only in consultation with an appropriate certified medical or healthcare professional.