Moong dal, quite a versatile and nutritious choice, offers about 24 grams of protein per 100 grams in its raw state. Though the content can vary slightly based on preparation methods, generally the protein does remain a significant component. When you soak or sprout moong dal, the bioavailability of nutrients improves, making it easier for the body to absorb them along with the protein, but the actual amount of protein doesn’t change much.
As for balancing your intake, the proteins in moong dal are indeed valuable. However, to ensure you’re getting all essential amino acids, combining it with other plant proteins throughout the week is beneficial. Pairing it with whole grains like brown rice or quinoa can help create a more complete protein profile, especially if you follow a vegetarian or vegan diet.
Regarding your weekly intake, eating around 200 grams is beneficial, yet it’s always a good idea to diversify your protein sources. Mix it up with legumes such as chickpeas, nuts, seeds, and other lentils to maintain a broad nutrient spectrum. You mentioned feeling full afterward—moong dal is actually rich in fiber which adds to the feeling of satiety, promoting healthy digestion as well.
From an ayurvedic perspective, moong dal suits all three doshas (vata, pitta, and kapha) when prepared appropriately, meaning its integation into your meals can benefit your prakriti or natural constitution. You might consider cooking it with spices like turmeric, cumin, or ginger, which can aid digestion by enhancing the agni, or digestive fire.
All things considered, when part of a balanced and varied diet, moong dal makes an excellent staple to support not only protein intake but overall wellness.
