Ayurveda reveres lentils as medicinal foods that nourish the body and balance doshas. In India, where pulses form the backbone of meals, understanding their properties can transform everyday eating into a health strategy. Let’s explore the virtues and cautions of key lentils like moong, masoor, urad, arhar, chana, rajma, and dried peas.
Starting with moong: this cooling, digestible dal is a boon for diabetes, PCOS, thyroid, and acidity patients. It soothes inflamed systems but may increase kapha in cold seasons—avoid nighttime consumption then.
Masoor’s warming effect supports weight reduction and liver health, keeping the body energized. Contraindicated for joint inflammation, hemorrhoids, weak digestion, or renal concerns.
Arhar excels in restoring vigor with its flavorful profile and nutrient density. Limit spiced preparations at night if acidity is an issue.
For hunger pangs, chana dal is unmatched, safe for diabetics but tough on delicate stomachs after dark.
Urad fortifies joints and combats debility, off-limits during fevers, obesity, or phlegm buildup.
Rajma’s protein punch aids overall fitness, except for those with gas, IBS, thyroid imbalances, or weight loss goals.
Kabuli chana powers muscle growth; balance it carefully with constipation, acidity, or PCOS.
Kala chana enhances endurance via iron and stamina boosters—use sparingly with digestive gas or arthritic pain.
Sukhi matar offers sustained energy from proteins, but skip if phlegm, colds, or weak gut prevails.
By selecting lentils per your constitution, Ayurveda ensures optimal health without side effects, turning meals into medicine.