Red lentils, yellow mung dal, mung dal, split mung beans, chana dal, brown lentils, green lentils, puy lentils etc etc. The extensive variety of legumes available can be quite confusing, even for the most experienced vegetarian. We realise you may have some questions around which lentils you should be eating, which to use in various recipes, and how to prepare them. We hope to clear up any confusion you may have about legumes.

From an Ayurvedic perspective, legumes are essential for a healthy lifestyle and diet. Rich in protein, complex carbs, and nutrients, they are a staple in an Ayurvedic diet.

  • Which are easiest to digest?
    Always choose organic legumes.
    • Mung dal is excellent for all three doshas. Split and yellow mung dal are easier to digest than whole green mung beans.
    • Red lentils: Easy to digest and take less time to prepare than other dhal. Great for those with a Vata constitution or people experiencing weak digestion.
    • Brown lentils: due to their larger size, they are more difficult to digest. Best for Pitta and Kapha. Due to their dry and quality, they may aggravate Vata. Cooking with oil and digestive herbs will help their digestibility.
    • Green lentils (also known as Puy lentils) and chana dal (made of chickpeas) have similar digestive qualities to brown lentils.
    • Kidney beans: Due to their heavy quality, kidney beans may aggravate the kapha and Vata doshas if not cooked fully.
  • Do all legumes need to soak prior?
    • Whole green mung beans should only be used after they have soaked overnight.
    • Yellow mung dal and red lentils require the least amount of soaking. If you can soak them for an hour before cooking that is excellent.
    • Toor dal, chana dal, brown lentils, green lentils should all be soaked overnight, or at least 6 hours.
    Remember, all legumes need to be washed before cooking!

Cooking suggestions:
• Don’t add salt until after the dhal is completely cooked. By adding salt at the beginning of the cooking process it will make the outside hard, increasing the cooking time.
• Make sure the legumes are completely cooked. If they are not cooked fully they may stress the digestive system.
• Add spices to assist with the digestion. Organic Asafoetida (hing powder) is great for minimising gas formulation and bloating.

If you have any other questions about legumes you are welcome to call us at 0406810547 or you can email us at info@lakshmiayurveda.com.au. You are welcome to visit our online shop to browse our lentil selection. We hope to speak to you soon!

* 𝘗𝘭𝘦𝘢𝘴𝘦 𝘯𝘰𝘵𝘦 𝘵𝘩𝘢𝘵 𝘵𝘩𝘦𝘴𝘦 𝘤𝘭𝘢𝘪𝘮𝘴 𝘩𝘢𝘷𝘦 𝘯𝘰𝘵 𝘣𝘦𝘦𝘯 𝘢𝘱𝘱𝘳𝘰𝘷𝘦𝘥 𝘣𝘺 𝘵𝘩𝘦 𝘛𝘎𝘈. 𝘛𝘩𝘦 𝘪𝘯𝘧𝘰𝘳𝘮𝘢𝘵𝘪𝘰𝘯 𝘱𝘳𝘰𝘷𝘪𝘥𝘦𝘥 𝘪𝘴 𝘯𝘰𝘵 𝘮𝘦𝘢𝘯𝘵 𝘵𝘰 𝘣𝘦 𝘶𝘴𝘦𝘥 𝘵𝘰 𝘥𝘪𝘢𝘨𝘯𝘰𝘴𝘦 𝘰𝘳 𝘵𝘳𝘦𝘢𝘵 𝘢𝘯𝘺𝘰𝘯𝘦 𝘢𝘯𝘥 𝘴𝘩𝘰𝘶𝘭𝘥 𝘯𝘰𝘵 𝘣𝘦 𝘵𝘢𝘬𝘦𝘯 𝘸𝘪𝘵𝘩𝘰𝘶𝘵 𝘤𝘰𝘯𝘴𝘶𝘭𝘵𝘢𝘵𝘪𝘰𝘯 𝘸𝘪𝘵𝘩 𝘢𝘯 𝘈𝘺𝘶𝘳𝘷𝘦𝘥𝘪𝘤 𝘱𝘩𝘺𝘴𝘪𝘤𝘪𝘢𝘯. 𝘞𝘦 𝘥𝘰 𝘯𝘰𝘵 𝘨𝘶𝘢𝘳𝘢𝘯𝘵𝘦𝘦 𝘢𝘯𝘥 𝘢𝘴𝘴𝘶𝘮𝘦 𝘯𝘰 𝘭𝘦𝘨𝘢𝘭 𝘭𝘪𝘢𝘣𝘪𝘭𝘪𝘵𝘺 𝘰𝘳 𝘳𝘦𝘴𝘱𝘰𝘯𝘴𝘪𝘣𝘭𝘺 𝘧𝘰𝘳 𝘵𝘩𝘦 𝘢𝘤𝘤𝘶𝘳𝘢𝘤𝘺, 𝘤𝘶𝘳𝘳𝘦𝘯𝘤𝘺 𝘰𝘳 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦𝘯𝘦𝘴𝘴 𝘰𝘧 𝘪𝘯𝘧𝘰𝘳𝘮𝘢𝘵𝘪𝘰𝘯 𝘤𝘰𝘯𝘵𝘢𝘪𝘯𝘦𝘥 𝘪𝘯 𝘵𝘩𝘦𝘴𝘦 𝘮𝘢𝘵𝘦𝘳𝘪𝘢𝘭𝘴.

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