It is the split, skinned version of the mung bean. Whole mung beans are small and green with the skin on; take the skin off and split them, and you get these small yellow halves. Same bean, but this version cooks far faster and much softer.

Yes, by some way. No soaking is needed — rinse and cook straight from the bag. Around 20–25 minutes in a covered pan, or 5–8 minutes in a pressure cooker. A short soak of 20 minutes gives a smoother finish but is optional rather than necessary.

Mild and slightly sweet, much gentler than the other dals here. It cooks down to a smooth purée, so it suits simple dals, soups, and rice-and-lentil dishes where you want comfort rather than bite. It also takes on spices very readily.

It purées smoothly and tastes mild, which is why it has long been used as a first food in Indian households. Note that it is milled in a facility that also handles wheat and nuts, so it is not suitable where those allergies apply. Follow your health visitor's guidance.

Around 50–60g dry per person as a main dish, or 30–40g as a side alongside rice and vegetables. It absorbs roughly three times its weight in water, so a 1kg bag gives somewhere between fifteen and twenty generous servings.