Dal
Enjoy Dal
brown lentils
green lentils
lentils
red lentils
yellow lentils
(Lens culinaris)
Dal
Dal is an Indian dish made from lentils. Lentils are an edible pulse of the legume family. Dal is very nutritious particularly in dietary fiber and protein. All beans, pulses, seeds, grains, nuts require some soaking to diminish their phytates, their phytic acid. Soaking and rinsing under the spigot in a sieve is usually sufficient. If you can soak the lentils long enough for them to sprout, this is fabulous.
Lentils have high levels of slowly digested starch (30%), making lentils a potential value to people with diabetes; it is a good source of potassium, calcium, zinc, niacin and vitamin K, lean protein, folate and iron. The Centers for Disease Control and Prevention reports that eating plenty of nutrient-dense foods like lentils can lessen your risk of many serious medical problems. Eating lentils with a food rich in vitamin C, can help improve iron absorption. Lentils remains a good non-meat source of iron. It is also high in folate. Eating lentils can help lower blood pressure.
Health Benefits of Eating Lentils
According to the above article:
"phytochemicals, saponins, and tannins found in pulses possess antioxidant and anti-carcinogenic effects, indicating that pulses may have significant anti-cancer effects. Pulse consumption also improves serum lipid profiles and positively affects several other cardiovascular disease risk factors, such as blood pressure, platelet activity, and inflammation. Pulses are high in fibre and have a low glycemic index, making them particularly beneficial to people with diabetes by assisting in maintaining healthy blood glucose and insulin levels."
