A nutritionist clarifies the importance of timing, cooking methods, and variety when incorporating dals into your diet.

Dals are a staple food on most Indian plates, but not everyone is aware that how you cook and eat them can significantly affect their nutritional impact. In a recent Instagram post, holistic health nutritionist Khushi Chhabra explained, “Dals are a powerhouse of complex carbohydrates, plant protein, fibre, vitamins, and minerals – but did you know that how you cook and eat them makes all the difference?”She proceeded to emphasize several practical details that many neglect regarding dals: the optimal consumption method for each variety to maximize nutrition, the individuals who should include them in their diet and those who might need to steer clear of them, the ideal timing for their consumption, and the advised daily amount. Chhabra provided additional tips for each type of dal, highlighted incorrect consumption methods, and suggested easy techniques to enhance their digestibility and gut compatibility.

A nutritionist explains that proper preparation of dal can enhance its health benefits by soaking it to reduce gas-causing compounds and cooking it with spices like ginger and asafoetida to aid digestion. To ensure a complete protein profile, it is beneficial to incorporate a variety of dals with grains, while consuming them in moderation and often pairing them with vegetables can help balance the diet and promote overall health.Soak before cooking: To lessen anti-nutrients such as phytic acid and oligosaccharides, which can lead to gas and hinder protein absorption, dals should be soaked for a few hours. Wash thoroughly: Before soaking, wash the dal 3-4 times to eliminate any impurities. Don't throw away the soaking water: It can be used to cook the dal, keeping its essential nutrients intact