Yellow moong dal refers to moong beans that have been skinned and split so that they are flat, yellow, and quick-cooking. They are relatively easy to digest. They can be made into moong bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like. In several Asian countries, de-hulled moong beans and moong bean paste are made into popular dessert and sweets items. In India, moong dal is very commonly used in a variety of dishes ranging from dal, khichdi and halwa.