The leguminous plant species known as green gram, also referred to as mung bean or moong, is a member of the Fabaceae family and has the scientific name Vigna radiata. The addition of dals, whether they are served with rice or roti, makes any meal more filling and complete in Indian cuisine, where they are frequently used.

One of the richest sources of plant-based protein in the world, green gram dal is promoted as a superfood. It can be bought whole, split, and dehusked (yellow), and both sweet and savory dishes can be made with it. India is the country that produces the most green gram dal, a legume that has been grown there since antiquity. Additionally, it is extensively grown in East Asia, the Indian subcontinent, and Southeast Asia. One of the most popular dals because of its essential culinary and medicinal uses is green gram dal.