They are small dry green beans, which are yellow inside. They have a delicate texture and mild flavour. That is why they are also used for sweet dishes. They do not need to be soaked to be cooked, but they must be lightly toasted in a frying pan before being cooked to enhance their flavour and aroma. “Khichdi” (lentils with rice), the very popular dish, is prepared with Moong Dal. Whole Moong beans with skin can be sprouted to use in curries and salads.