Pigeon pea is a main food item included in the traditional diet of Indians. In the desi cuisine of North India, the day's meal is considered incomplete without Arhar Dal, whereas in South Indians, Arhar Dal is the heart of the original dish Sambhar. In such a situation, Arhar Dal has become the main food of our diet, but if seen from a health point of view, its excessive consumption can also be harmful.

Consumption of pigeon peas is harmful, especially in certain health conditions. In this article, we are going to tell you about under which health conditions the consumption of arhar dal can be harmful.

Uric acid problem

Consumption of pigeon peas is harmful for people suffering from uric acid problems. Consumption of protein-rich pigeon peas can uncontrollably increase the level of uric acid in the body. In such a situation, there may be a problem of pain along with swelling in the hands, legs and joints. , Therefore, if a person's uric acid is already high then he should not consume arhar dal at all.

Kidney problem

At the same time, if a person has any kidney-related problem then he should also avoid consuming arhar dal. A high amount of potassium is found in arhar dal and excess potassium increases the risk of kidney problems. Therefore, to avoid diseases like stones, arhar dal should be consumed in balanced quantity.

Piles problem

Consumption of pigeon peas is also harmful for piles patients because the digestive system has to work extra hard to digest the protein found in them. In such a situation, excessive consumption of this pulse increases the problem of constipation, which becomes a problem for piles patients. Therefore, a person suffering from piles is advised to consume a minimum quantity of arhar dal.

Apart from these, excessive consumption of arhar dal is also harmful for people who have indigestion, acidity and other digestive problems. Therefore, such people should consume pigeon pea pulses only in limited quantities.

Take these precautions while making arhar dal

If some precautions are taken while cooking arhar dal, the damage caused by it can be avoided to some extent. For example, before cooking Arhar Dal, wash it thoroughly and then leave it to swell for at least 15 to 20 minutes. After this, cook the dal on open flame without covering the cooker and then when the dal starts boiling after 10 minutes, remove the white foam accumulated on top of the vessel with the help of a spoon. Because this white foam increases the risk of increasing uric acid in the body. After the white foam comes out, cook the lentils thoroughly and then consume it.

Image Credit: Freepik