Lentils aren’t mere protein sources in Ayurveda; they’re dosha-specific remedies. This guide delves into seven essential pulses—moong, masoor, arhar, chana, urad, rajma, white and black chickpeas, and dried peas—highlighting benefits, ideal uses, and when to abstain for peak vitality.
Moong dal’s cold potency eases digestion troubles, diabetes, PCOS, and thyroid woes. Quick to assimilate, it’s perfect for vata aggravations. Caution: excess kapha or winter nights demand avoidance.
Heating masoor dal melts fat, aids liver detox, and warms the core—great for kapha reduction. Avoid if vata-driven pains, piles, or kidney strain emerge.
Arhar dal revives energy with robust nutrition, beloved for its taste. Acidity-prone individuals: no heavy spices post-sunset.
Chana dal tames voracious appetites, diabetes-friendly, but burdens weak digestion nocturnally.
Urad dal builds joint resilience and vitality, contraindicated in pitta excess, obesity, coughs, or fevers.
Rajma supercharges with fibers and proteins, but evades gas, IBS, thyroid, or slimming regimens.
White chickpeas sculpt muscles; moderate for gut stasis, reflux, or hormonal PCOS.
Black chickpeas fortify blood with iron, stamina surge—curb for bloating, flatulence, joint aches.
Dried peas energize protein-wise, restrained in phlegm, respiratory issues, gas, or frail digestion.
Mastering these insights empowers personalized nutrition, harmonizing body, mind, and spirit per Ayurvedic lore.