Moong dal is alternatively known as the moong gram and green gram in English. There is a distinct change in production pattern of Moong across states. Traditionally Rajasthan, Maharashtra, Andhra Pradesh are major Moong producing states. But there is significant rise in production from other states in recent years particularly, from Tamil Nadu, Uttar Pradesh and Gujarat. Whole cooked moong beans are generally prepared from dried beans by boiling until they are soft. Moong beans are light yellow in colour when their skins are removed. Although whole moong beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Kerala, whole moong beans are commonly boiled to make a dry preparation often served with rice gruel (kanji). Moong beans in some regional cuisines of India are stripped of their outer coats to make moong 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 southern and northern Indian states, moong beans are ground, and eaten as pancakes. Moong beans with their skins on have a flavor reminiscent of green leafy vegetables but the moong dal with the skin removed has a mild sweet flavor and is often used for desserts.