Which pulse to eat for which disease? know the correct method of consumption

New Delhi (The Uttam Hindu): Different varieties of pulses are grown across India according to regional climate and geography. From hilly areas to plains, pulses have always been an essential part of the Indian diet. However, rising consumption of junk food has pushed pulses out of daily meals. What many people do not realize is that pulses help the body fight several health problems. Knowing which pulse is suitable for which condition can improve overall health.

People suffering from diabetes should include chana dal, moong dal and masoor dal in their diet, as these do not cause a rapid rise in blood sugar levels. Diabetic patients are advised to limit the intake of toor (arhar) dal. These pulses are also rich sources of protein.

For those with high blood pressure, intake of salty and ghee-based foods should be reduced. Moong dal and masoor dal are recommended because they are light on digestion and help lower cholesterol. Chana dal and masoor dal contain protein and fiber that help reduce cholesterol levels, easing pressure on blood vessels.

Patients suffering from heart-related diseases should consume chana dal and masoor dal and avoid fried foods. If someone is facing digestive issues, moong dal is the best option as it is easy to digest and rich in fiber.

For problems like gas, stomach pain and slow digestion, moong dal is highly beneficial. People experiencing fatigue and weakness should consume toor dal and urad dal, as both are rich in protein, iron, calcium, fiber and other essential nutrients. These pulses help improve blood levels and strengthen the body.

The method of consumption is equally important. In many Indian households, pulses are cooked with heavy spices and strong tempering, which reduces their nutritional value. Pulses should be boiled and prepared with minimal spices so that their nutrients remain intact and digestion becomes easier.