Native to the Indian subcontinent, it was domesticated about 4500 years ago. Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Kerala, whole mung beans are commonly boiled to make a dry preparation often served with rice gruel (kanji). Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In Tamil Nadu, Telangana and Andhra Pradesh, steamed whole beans are seasoned with spices and fresh grated coconut in a preparation called sundal. In south and north Indian states, mung beans are also eaten as pancakes. They are soaked in water for six to 12 hours (the higher the temperature, the lesser soaking time). Then they are ground into fine paste along with ginger and salt. Then pancakes are made on a very hot griddle. These are usually eaten for breakfast. This provides high quality protein that is rare in most Indian regional cuisines. Pongal or kichdi is another recipe that is made with rice and mung beans without skin. In Kerala, it is commonly used to make the parippu preparation in the Travancoreregion (unlike Cochin and Malabar, where toor dal, tuvaraparippu, is used). It is also used, with coconut milk and jaggery, to make a type of payasam. Moong beans have a low glycemic load and can be safely eaten by Diabetics.Low in calories and rich in fiber, mung beans make the perfect addition to your weight loss goals. They increase your sense of fullness while curbing cravings for carbs and sweets.