Moth dal is mainly cultivated in India and Pakistan. Australia, Thailand and US are few more places where it is grown. Being very healthy, there are many ways to cook and eat moth dal savories. The whole or split bean seeds are cooked or fried. It is also consumed after being sprouted and cooked. It is fried and splits are used for making Dalia. It is also grounded into flour that is used to prepare idlis and dosas. Spicy curries are prepared and enjoyed with rice and rotis. India is the largest producer of moth dal in the world. Moth dal contain a whole lot of vitamins, minerals, and other nutritional components. They include calories, carbohydrates, fat, protein, thiamine, riboflavin, niacin, pantothenic acid, vitamin B6, folates, choline, Vitamin C, Vitamin E, Vitamin K, calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, zinc. Almost every minerals and vitamin required for the body is present in moth dal; thereby, making it the perfect dish. It is best at building muscles and providing energy. Phosphorous strengthens bones, zinc and other minerals help in building immune system and reducing stress, protein helps in building muscles and improve metabolism and vitamins increase energy levels. Since they are loaded with fiber, it promotes regular bowel movements. It also lower risk of high blood pressure, high cholesterol and heart disease.