Blend Your Moong Dal To Make This Detox Moong Dal Juice
Image Credit: Moong juice is light on the stomach | Instagram - @aahaarshastra

The humble Moong – the little green gram dal usually gets ignored in Indian kitchens when pitched against its more colourful cousins like the Arhar (pigeon peas), Malka Masoor (red split lentils), Urad (split black lentils or black gram) or the loftier Rajma (red beans), Choley (chick peas), Kala Chana (black chick peas) and Lobhia (the black eyed bean). The truth is the Green Gram is full of amazing nutrients, packs a tasteful punch because it is naturally sweet and lends itself to a variety of dishes. It is not only great when sprouted, but also when it is juiced. 

This dal is available as either fresh sprouts or dried beans. Maharashtra is the largest producer of Moong followed by Karnataka, Andhra Pradesh, Rajasthan, Bihar and Tamil Nadu.  


Believed to have originated in the Indian sub-continent, the Moong has been cultivated in Indian homes as early as 1500 BC. Alternatively known as Mudra in Sanskrit; as Vigna Radiata in its scientific form; Mooga in Konkani and Monggo in the Philippines, the Moong belongs to the legume family. It was introduced to Southern Asia, Africa, the Americas and the West Indies much later.

Green moong | Instagram - @____earth___angel____

Servings: 4-5 glasses


  • 1/2 cup – green gram dal or Hari Moong dal 
  • 1 cup – jaggery powder 
  • 1½ ltr – water (half cup to be used for blending and the balance to dilute the juice concentrate) 
  • 4-5 – green cardamoms
  • pinch of salt


  • Wash the green gram thoroughly and soak it for 45 minutes (Do not soak for more than 45 minutes, as the lentil loses its fragrance)
  • Add jaggery powder in a grinder-mixer (Tip: For every measure of green gram, take two measures of jaggery) 
  • And the strained Moong 
  • Add cardamoms
  • Add salt to enhance taste
  • Add a little bit of water 
  • Blend to a fine paste 
  • Add juice of one large lemon 
  • Add one ltr of water to the mix. 
  • Strain the mixture at least twice to ensure that it is completely free of any resideue of the granules. This step helps the juice tastes better.  
  • Serve cold after refrigerating for an hour

The green Moong contains complex carbs and lots of fibre. The complex carbohydrates prevent sugar levels from spiking after meals, while the fibre naturally supports digestion. Not only that, Moong is rich in protein as well and aids in new cell formation and repair of worn out cells. It helps in blood circulation, reducing blood pressure while keeping the arteries clear. Zinc and anti-oxidants in the green gram are great for skin and essential for healthy eyes. The Vitamin A in Moong helps in treating night blindness and also aids in building bones. Vitamin B1 in Moong extracts energy from the food we consume and converts it into ATP or Adenosine Triphosphate, which is the biochemical responsible for storing and using energy. The high iron content of Moong helps reduce the risk of anaemia. 

It is said that consuming a cup of Moong provides 28 per cent of protein to an adult body. It is a great option for healthy weight loss.