Green gram that has been split but not skinned is known as split moong beans or green moong dal. The green color is kept because the husk is not entirely removed. In a mill, the splitting is completed.

Indian cuisine's staple ingredient, green moong dal, is frequently used in curries. Split green gram is low in fat, high in protein, and high in fiber like other legumes, but it also has the benefit of cooking quickly. Green moong dal tastes best when prepared with bold flavorings because of its mild, earthy flavor.