Chef Sanjeev Kapoor shares secrets on how to use moong (whole, split with skin, and split skinless) for maximum benefits
Published on: April 10, 2026, 7:48 p.m. | Source: Times of India
Light, protein-rich, and easy to digest, moong dal often makes for a smart and healthier breakfast option that provides sustained energy to start the day. Its mild flavor pairs beautifully with grains, vegetables, and spices, making it perfect for various dishes. From porridge to cheela to dosa, it can be tweaked in many ways and makes for a nutritious breakfast. Chef Sanjeev Kapoor, who turns 62 today, also believes that as a simple and wholesome lentil, you can never go wrong with moong. "Packed with protein, vitamins, and minerals, moong is truly a powerhouse of nutrition. Whether you’re looking to boost your energy, improve digestion, or simply add a healthy touch to your meals, moong has got your back," he states in a blog post on his website. He explains, "It’s not just about eating moong; it’s about using it in the right way to get the most out of it." And then he goes on to explain different types of moong: whole green moong, split green moong with skin, and split moong without skin (also known as yellow moong), and shares secret on how to use each one for maximum health benefits. Take a look.
