India, Jan. 11 -- Winter meals often shift toward foods that are easy to digest yet nourishing enough to meet daily energy needs. Whole green moong dal fits well into this seasonal pattern. Unlike yellow dal, which is split and skinned, green moong is used whole, allowing it to retain its natural fibre and structure, making it suitable for slower winter digestion.

Green moong has been cultivated in the Indian subcontinent for over 4,000 years and has remained a staple across regions due to its adaptability and nutritional value. Traditional Indian kitchens preferred whole lentils during colder months because they provided steady energy and supported gut health when digestion tended to slow down. Green moong was commonly cooked as dal, kh...