From diabetes to high BP, know which dal is lifesaver for which disease.

Best Pulses for Diabetes: Pulses have always been the main source of protein in Indian food. Very few people know that every pulse has its own nature and it affects different diseases differently. If you eat special pulses for any particular disease then it is beneficial to many extent.

Pulses have always been an important part of our plate but the increasing habit of junk food has made pulses disappear from the plate. There are many benefits of eating pulses. If pulses are boiled and eaten with minimal spices then it is quite nutritious.

Which pulses to eat in diabetes

People suffering from diabetes should consume chana dal, moong dal and lentils because they do not increase the amount of sugar in the blood rapidly. Diabetic patients should reduce the intake of pigeon pea pulses. These pulses are an excellent source of protein.

Best pulses for high BP

High BP patients should not consume products made from ghee and salt. They should consume moong dal and masoor dal in their diet as they are light in digestion and help in reducing cholesterol. Apart from protein and fiber, gram dal and masoor dal have the ability to reduce cholesterol, thereby reducing pressure on the blood vessels.

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pulses for digestion

Patients suffering from heart diseases should consume chana dal and masoor dal. In such a situation, the consumption of fried foods should be reduced. If diseases related to stomach digestion are troubling you, then consume only moong dal. Moong dal is easy to digest and has a high amount of fiber.

fatigue and weakness

Moong dal is beneficial for stomach ache, gas, and to speed up slow digestion. If you feel tired and weak, then you should consume arhar dal and urad dal because both are rich in protein, fiber, iron, calcium and other nutrients. These help in replenishing the amount of blood in the body and are rich in calcium and fiber.

In Indian homes, dal is consumed after seasoning it with lots of spices, which is wrong. Pulses should be boiled and eaten with less spices so that its nutrients remain intact.