Dal refers to dishes made from peeled and split pulses such as lentils or chickpeas. Dal is a delicious staple food in India and an indispensable part of Ayurvedic cuisine. As Ayurvedic cuisine is predominantly vegetarian, dal dishes are the most important source of protein.
A typical Ayurvedic main meal consists of the triad of grains, vegetables and dal. Raw vegetable side dishes or chutneys are also used.
Central European mixed dieters who switch to an Ayurvedic diet after a consultation often complain about intolerances to dal dishes - according to the well-known saying: Every little bean gives a little sound...
Is Dal really suitable for everyone? What to do when your stomach goes on strike?
We put the lens to the fact check.
The fact is:
From today's nutritional point of view, pulses are regarded as a high-quality source of protein with a mostly low calorie content. They provide lasting satiety and only slowly raise blood sugar levels, which is very important in view of the high rates of diabetes. If pulses were consumed daily, as they are in India, then meat consumption could be reduced to a minimum - for the benefit of suffering animals, the environment and the health of all consumers.
The carbohydrate verbascose, which is found in pulses, cannot be digested in the small intestine as the enzymes required for this are missing. It is fermented by intestinal bacteria and therefore naturally causes flatulence.
In Ayurveda, the group of pulses (Shamidhanya) is generally categorised as follows:
- Flavour: tart and sweet
- Properties: light and dry
- Effect after digestion: pungent
- Potency: cooling
- Dosha relation: Vata increasing, Pitta and Kapha decreasing
Pulses are generally difficult to digest (gurupaka), which is why they can lead to bloating, flatulence, cramps and defecation disorders in people with weak digestive power (agni).
Mungdal is considered to be the best tolerated type of lentil and is therefore also used in Ayurvedic spa medicine and detox programmes. One famous recipe is Kichari, which is made from mung dal, basmati rice, ghee and digestive spices (including ginger, cumin, asafoetida, turmeric, mustard seeds, coriander and rock salt).
The reddish colour of the wood is extremely tasteful. Masur Dal, which is somewhat sweeter and softer in flavour than the Mungdal.
One exception is Masha or Urad Dal, which has a lowering effect on Vata due to its fatty and heavy properties and instead increases Pitta and Kapha. It builds up body tissue and generally promotes strength, but is also considered difficult to digest.
Chickpeas, which are popular in India, are Chala Dal They are considered to be strongly drying, increasing Vata and at the same time lowering Kapha and Pitta.
Tolerance depends to a large extent on the preparation - here are the most important rules:
- Wash Dal thoroughly under hot water until the liquid runs clear.
- Soak all lenses overnight or before use.
- Prepare a Phodni Add the above-mentioned digestive spices to ghee and sauté the lentils in it before pouring water over them and cooking.
You have to get used to pulses - so slowly increase the quantity and frequency. If you still cannot tolerate dal after a four-week test phase, avoid it for the time being and consult an Ayurvedic therapist who can identify and treat the cause. Attending Ayurvedic cookery courses can also help you to learn tips and tricks for preparing dal. Only in rare cases is Dal so intolerable that it must actually be avoided.
Enjoy your meal!
With best wishes for your health,
Ralph Steuernagel
>>> If you like this article, please share it with others via social networks.
