Written by: Mantasha
29 September 2025
Dals (lentils and pulses) are a staple in many diets, packed with protein, fiber, and minerals. How you cook them, when you eat them, and which types you choose affect how much your body absorbs and benefits.
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Eating dals with meals that include some fat helps your body absorb fat-soluble nutrients. Having them as part of a balanced meal instead of alone can prevent bloating and support better digestion.
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Soaking dals before cooking reduces anti-nutrients like phytic acid, improving mineral absorption. Cooking them thoroughly makes proteins and fiber easier to digest and gentle on the stomach.
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Different dals offer different nutrients. Moong dal is light and easy to digest, chana dal is rich in iron, and masoor dal is high in protein. Rotating between types ensures a wider range of vitamins, minerals, and amino acids.
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Combining dals with grains like rice or roti gives a complete protein profile. Adding vegetables boosts antioxidants and fiber, making the meal more nutrient-dense.
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Dals aren’t just healthy by default, their timing, cooking method, and variety determine how much your body benefits. Soak them, cook them well, pair them wisely, and mix up your choices to make every bowl more nutritious and easier to digest.
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