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ડો. વિશાલ પંડ્યા ( M.D.Ayurved )
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Many Indian homes prepare dal daily because it is convenient, nourishing, and naturally rich in plant protein. Yet many people feel heavy, gassy, or bloated after eating certain dals—especially toor/arhar—and wonder whether the problem lies in the food or in the method of cooking. In this video, Dr. Riddhi Pandya explains a practical, Ayurvedic approach to preparing dal so that it remains wholesome while becoming gentler on digestion.

Drawing on classical guidance from texts such as Bhavaprakasha (Kritannavarga), the talk clarifies what “dal” means in Ayurveda (dāl/dālī/soopa) and why most dals are considered “guru” (relatively heavy) if prepared carelessly. The first step is simple but often skipped: rinse thoroughly and soak correctly. Whole legumes like whole moong, chana, and rajma benefit from an overnight soak; split dals such as moong dal, toor dal, and urad dal should typically be soaked for 2–3 hours. Soaking helps reduce components that may lead to gas and supports better nutrient availability, while also cutting down cooking time.

If you remain sensitive even after soaking, lightly dry-roasting the soaked dal before cooking can make a noticeable difference. While simmering, add digestion-supportive ingredients—hing (asafoetida), fresh ginger, and rock salt—to balance the natural dryness of dal. The tempering (vaghar/tadka) matters too: sesame oil or cow ghee are traditionally recommended to counter the “ruksha” (drying) quality and to support Vata balance, often translating into a lighter feel post-meal.

Another practical point addressed in the video is ingredient pairing. Sour and sweet together—like lemon/tomato/kokum alongside jaggery/sugar—may not suit individuals prone to inflammation or uric-acid concerns. Choose one direction: either a gentle sour profile or a mild sweet note, and if using lemon, add it only after turning off the flame. Vessel choice is also covered. Stainless steel, clay, or brass are preferred options for everyday dal; avoid aluminum cookware for this purpose.

The video also explains why “multi-dal” mixes can be heavy for some people. Each dal digests at a different pace; mixing several varieties can challenge a sensitive gut. If you struggle with bloating, try using one dal at a time and observe your body’s response. Timing matters too: comparatively heavier dals like toor and urad often suit lunch better, while moong or sprouted moong is usually a gentler evening choice. Reheating the same dal repeatedly, or repurposing leftover dal late at night, can increase heaviness for some; freshly prepared dal within a few hours is generally more comfortable.

For viewers managing high uric acid, the discussion is balanced and practical. Many legumes naturally contain purines; moderation is sensible when uric acid is elevated. When dal is desired, sprouted moong prepared with cow ghee (and without lemon) may be a more suitable option for some individuals. Because tolerance varies from person to person, the doctors recommend personalized guidance rather than one-size-fits-all rules.

Key kitchen takeaways covered in the video include:
• Rinse well and soak appropriately (overnight for whole legumes; 2–3 hours for most split dals).
• If sensitive, lightly roast the soaked dal before cooking.
• Add hing, ginger, and rock salt while simmering; temper with sesame oil or cow ghee.
• Prefer a single dal over multi-dal mixes if you experience gas or heaviness.
• Use stainless steel, clay, or brass vessels for cooking.
• Choose either sour or sweet accents—avoid combining them—and add lemon only after switching off the flame.
• Opt for moong or sprouted moong in the evening; limit reheating the same dal multiple times.
• In high uric-acid phases, be mindful of total dal intake; consider sprouted moong with ghee and individualized advice.

This educational content is presented by Sanjeevani Ayurved Hospital, Gandhidham, Kachchh, Gujarat—an NABH Accredited center. The clinical team is led by Dr. Vishal Pandya (MD Ayurveda) and Dr. Riddhi Pandya, supported by 10+ qualified BAMS Ayurvedic doctors. Their approach integrates classical Ayurvedic principles with practical, family-kitchen steps, helping patients enjoy staple foods like dal with greater comfort while staying within a balanced diet.