Is Whole mung bean good for Pitta?

Calms Pitta — favour it when Pitta runs high. The whole form of the best of pulses — light and easy, the same as the split dal with its skin on.

Is Whole mung bean good for Kapha?

Calms Kapha — favour it when Kapha runs high. The whole form of the best of pulses — light and easy, the same as the split dal with its skin on.

What are the Ayurvedic properties of Whole mung bean?

Whole mung bean has a sweet, astringent taste and a Cooling (śīta) potency (vīrya), with light, dry qualities.

Legumes · Classically cited

Whole mung bean

Q: Is Whole mung bean good for Vata?

Can raise Vata — go easy when Vata runs high. The whole form of the best of pulses — light and easy, the same as the split dal with its skin on.

Mudga·मुद्ग

Also called: green gram, sabut moong, mung bean

The whole form of the best of pulses — light and easy, the same as the split dal with its skin on.

How Whole mung bean affects your doshas

In Ayurveda a food's effect depends on your constitution. This is the lens the app uses to suggest what to favour and ease off.

Effect of Whole mung bean on each dosha
Dosha	Suitability	Notes
Vata	Use sparingly	Can raise Vata — go easy when Vata runs high.
Pitta	Balancing	Calms Pitta — favour it when Pitta runs high.
Kapha	Balancing	Calms Kapha — favour it when Kapha runs high.

Taste: Sweet, Astringent · Potency: Cooling (śīta) · Post-digestive: Sweet · Qualities: Light, Dry

When to go easy

The skin makes it a touch heavier and more gas-forming than split mung.

How to prepare Whole mung bean

Soaked and well cooked; the skin needs longer than the split dal.

Traditionally balanced with

Classical pairings that make Whole mung bean easier to digest or more balancing for the doshas.

In the classical texts

Whole mung bean is attested in the Charaka Saṃhitā (Sutrasthana 27) — Same classical substance (Mudga) as mung dal, unsplit; skin-on so slightly heavier and slower than split mung..

Classically cited. Directly attested in the classical Ayurvedic corpus.