Which dal you should avoid during pregnancy?

Pregnancy comes with multiple responsibilities, like changing food habits and lifestyles. One of the most crucial changes to consider is which dal to avoid during pregnancy. Yes, dal is an important part of nutrition, and that is why experts suggest pregnant women consider eating 2-3 bowls of dal each day during pregnancy.

During pregnancy, it is important to consume a healthy and balanced diet that includes a variety of foods for optimal nutrition. However, certain types of dal (lentils) should be avoided or consumed in moderation during pregnancy due to their potential to cause health problems.

Urad Dal: Urad dal or black gram dal is believed to generate heat in the body, harming the developing fetus.

Masoor Dal: Masoor dal or red lentils contain a high level of purines that can increase the production of uric acid in the body, leading to health problems like gout and kidney stones.

Toor Dal: Toor dal or split pigeon pea is high in fiber and can cause digestive issues like bloating and flatulence when consumed in excess.

Chana Dal: Chana dal or split Bengal gram is rich in protein and fiber but can cause flatulence and indigestion if consumed in large quantities.

It is important to note that lentils are a good source of protein, iron, and other essential nutrients, which are important during pregnancy. Therefore, it is recommended to consume lentils in moderation and consult a doctor or a nutritionist for a personalized diet plan.

Source- https://www.healthytips4us.com/pregnancy/which-dal-to-avoid-during-pregnancy/