Split unskinned Moong Beans takes less time to cook while retaining the fibre content of Whole Moong. It tastes wonderful with steamed hot rice and roti. Moong is considered lightest amongst all pulses in Indian cuisine and its all three forms, whole, split, skinned, are used extensively in Indian cooking. In addition to protein, Moong is considered to be a good source of calcium. Did you know you can easily skin split pulses at home? Just soak in water for 3-4 hours, rub soaked pulses with your hands and peel will float on water. Rinse the water and yummy skinned pulses is ready to cook. It is heaLhier preparation and wet skinned pulses are tasty to consume raw.