Dahl is the cornerstone to any Ayurvedic diet or cleanse. It is often mixed with basmati rice to make the famous dish kitchari. It is simple to make at home. Dahl is satisfying, yet light.
Dahl for Springtime VitalityThere are many benefits to incorporating dahl into your daily diet, especially in spring. In springtime, your body releases winter fats to prepare for summer. Throughout this process, your blood becomes thicker and congested. You might carry around extra water weight once March hits or just feel sluggish in general. The beans in dahl are naturally high in potassium, which can help the body naturally shed spring water weight and cleanse your blood. Beans reduce cholesterol. They are low in calories which helps you lose weight in Spring. Their lightness helps reduce blood congestion.
Dahl to Cleanse Your Bowels, Improve Your Appetite and DigestionBeans are also fiber-rich making you feel full and satisfied so you can stave off cravings or hunger pangs between meals. Beans provide ample roughage (insoluble fiber) and soluble fiber to bulk up the stool and scrape your GI tract clean of any residues. The spices in dahl stimulate the digestive fire which is essential in the spring.
Dahl for Each Body TypeIn general, Kapha people (who tend to be sluggish or overweight) do great with having a lot of dahl in their diet because they can digest beans more easily, and need to cleanse more frequently. Pitta people (who tend to be more fiery) can enjoy dahl in moderation. Vata people (who tend to be more underweight and erratic) should be careful with eating too much dahl because it is a more cleansing dish.
If you plan to mix your dahl with rice to make Kitchadi, follow these guidelines. A vata person can also use more rice and ghee and less dahl in their kitchari. On the other hand, kapha people can use more dahl and less rice and ghee. There are many ways to make beans more digestible.
Spice it up!Spices commonly used in dahl include fresh ginger, mustard seeds, cumin, coriander, fennel, black cumin, black salt, cilantro, and ajwain. Use whatever you like and get creative with it! You might even add the famous digestive spice formula from Ayurveda called hingvastak churna to your dahl to make it more digestible. Pitta people, due to their fiery nature, should use cooling spices like cardamom and fennel.
Types of Dahl BeansThere are literally hundreds of different recipes for dal. Every household in India has their own special dahl recipe and the possibilities are endless. So be creative! In Indian and South Asian households, dahl is served with a wheat flat bread called Roti and in South India is often served alongside a sambar soup. Dahl can be made with mung beans, split mung beans, red or brown lentils, and even chickpeas. So, which type of bean should you use when making dahl? Here are a few guidelines when choosing your dahl bean:
Our Favorite Dahl Recipes on Joyful Belly
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BROWSE SIMILAR ARTICLES BY TOPIC
DIFFICULTDifficult refers to anything that is difficult to digest, or takes a long time to digest.
DRYDry is identified by lack of moisture, lack of fat, or anything that causes diuresis.
EASYEasy refers to anything easy to digest, or digests quickly.
LIGHTLightness is identified by reduced weight.
DIGESTIVEHerbs that encourage healthy digestion.
APPETITE-SUPPRESSANTSuppresses hunger without causing weight gain.
DIURETICHerbs that promote urine formation, thereby flushing the kidneys and urinary tract while eliminating any excess water retention. As diuretics reduce water retention, they are often used to reduce blood pressure.
GROUNDINGEncourages feelings of stability and heaviness. Makes you feel settled, mentally relaxed. Mildly sedates the nervous system to ease stress. Can bring a spacey or anxious person back to earth.
WARMS-ABDOMENWarms the muscles and organs of the abdomen, stimulating digestion and metabolism.
About the AuthorJohn Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful. John also directs Joyful Belly's School of Ayurveda , which specializes in digestive tract pathology & Ayurvedic nutrition. John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.
John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well.
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