which dal is rich in protein - #38302
I am really confused about protein sources in my diet lately. I've started focusing on plant-based proteins and trying to include more legumes, but I keep hearing different opinions about which dal is rich in protein. A few weeks ago, I did a nutrition workshop where they talked about how important protein is, especially since I’ve been feeling a bit low energy. They said lentils are great, but no one could really say which dal is the best. Then I asked a friend, and they mentioned whole moong dal, and I got confused again because someone else swore by masoor dal. I made a lentil dish yesterday with red lentils (masoor), and while it was tasty, I felt like it might not be enough protein for my meals. I also read something online – I think it was about how split peas or toor dal might have better protein content? I just don’t know anymore! Is there a clear answer on which dal is rich in protein that I can rely on? I really want to get this right. Like, if I have to choose just one type of dal, which one should I make the staple? Any suggestions would really help me out here! Thanks!
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Doctors' responses
When it comes to including protein-rich dals in your plant-based diet, you’ll find that different types of lentils or dals offer varied nutritional profiles. Generally speaking, most dals are great sources of plant-based protein, but if you’re trying to focus on maximizing protein intake, there are a few which stand out.
Moong dal, both whole and split, are excellent sources of protein and are highly digestible, which is particularly beneficial according to Ayurvedic principles. Whole moong dal (green gram) contains approximately 24 grams of protein per 100 grams. It’s also rich in fiber, iron and folate, making it quite a nutritious option. Ayurveda often praises moong dal for its balancing nature—ideal for all three doshas (Vata, Pitta, and Kapha)—and ease on digestive system, thanks to its lightness and digestibility.
On the other hand, masoor dal (red lentils) is also a good choice for protein. They have around 18 grams of protein per 100 grams and cook quickly, which makes them convenient. Masoor dal is considered slightly heating in nature, which can be beneficial for Kapha dosha imbalances, provided it doesn’t aggravate Pitta.
Toor dal (split pigeon peas) is another one often brought up in these discussions. It offers about 20 grams of protein per 100 grams and is a staple in many Indian households. In Ayurveda, toor dal is known for its ability to balance Vata and help with grounding when cooked with spices like cumin and ginger.
If you have to choose just one, considering your interest in protein intake and energy support, whole moong dal might be the best option here. It’s nutritionally dense with not only proteins but also essential vitamins and minerals. However, diversifying among these dals—mixing them up in your weekly diet—could provide a broader spectrum of nutrients and could keep your meals more exciting,.
You could aim to incorporate them creatively, such as making hearty soups with masoor dal during cooler weather or lighter salads with sprouted moong dal when you feel like something simpler. Or, depending on how they suit you, you may favor certain dals in the evening when digestion is slower to maintain balance in your doshas.

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