Moong dal is easier to digest and gentler on the stomach compared to arhar dal. Proper cooking methods and spices can help ...

Soaking dal improves digestion, reduces cooking time, and enhances nutrient absorption by lowering antinutrients like phytic acid. Soak skinless dals 30–60 mins, husked dals 3–4 hours, and hard ...

Indian households enjoy dal daily. However, some dals are easier to digest than others. Moong dal, especially split yellow ...

Cheap, unfussy and adaptable, these lentils call up warming memories of home and family for many South Asians. By Priya Krishna One of my favorite Hindi terms is “ghar ka khaana.” It literally means ...

Popularly known as yellow dal or toor dal or arhar dal, it is an excellent source of plant-based protein, making it ideal for ...

Masoor dal is power-packed with nutrients and has immeasurable benefits. A mere cup of masoor dal has 230 calories, about 15 grams of dietary fibre and about 17 grams of proteins. Here are some other ...

The gastroenterologist states that dal has some protein, but it's insufficient alone. One must eat multiple bowls to complete daily needs, which is impossible. Dal is an essential part of the Indian ...

Nutritionist Khushi Chhabra reveals the right way to eat dal - timing, soaking, spices, who should avoid which variety - to boost digestion and overall health. According to nutritionist Khushi Chhabra ...

Dal is a staple part of the Indian diet. The word is used to not only refer to different pulses, but also to the traditional dishes made using them. Common types include toor dal, moong dal, chana dal ...