Green gram, commonly known as Moongi in South Asia, is a nutritious legume that is an essential ingredient in many traditional dishes. There are various varieties of green gram available in the market. Each of these varieties has different characteristics, making it suitable for different purposes. Here is some information regarding the suitable varieties of Moongi:
1. Common Green Gram: This is the most commonly consumed variety of green gram. It has a green color and small seeds, and it’s easy to cook. Common green gram is perfect for making traditional dishes like Moongi Daal and Moongi Khichdi.
2. Whole Green Gram: This variety is harvested with the husk intact and is commonly used for sprouting. They are also used in dishes like Moongi Paratha and salads.
3. Split Green Gram: This is the most used variety of green gram as it can be easily split into halves. It has a neutral taste and is perfect for making Moongi Daal, Moongi Soup, and Moongi Halwa.
4. Black Green Gram: This variety is also known as Urad Moongi. It has lighter flesh than the common green gram, but it has a slightly stronger flavor. Black Green Gram is perfect for making dishes like Janmashtami’s Moongi ka Prasad or sweet dishes like Moongi Barfi.
5. Yellow Green Gram: This variety has yellow flesh and is perfect for making Moongi Khichdi, dosas, and vadas. It has a buttery texture and a sweet flavor, making it suitable for both sweet and savory dishes.
In conclusion, green gram is a versatile ingredient that can be used to prepare a wide range of dishes. Each variety of moongi has its unique characteristics and is suitable for different types of recipes. Understanding the characteristics of different green gram varieties can help you choose the perfect type for your recipes.