Proteins are known as the building blocks of our body, and pulses (or dal) are widely known as one of the most important sources of protein, especially for vegetarian diets. But eating the same dals frequently can get stale and boring.
You can change that, though, by simply squeezing a bit of lemon in your dal, which will not only add a tangy taste that makes dal more flavorful and enjoyable, but also increase the nutritional value of your everyday meal. Let’s see how it does that!
Simply squeezing a bit of lemon in your dal will not only add a tangy taste that makes dal more flavorful and enjoyable, but also increases the nutritional value of your everyday meal. (Source: Freepik)
Source of vitamin C
Lemons are packed with vitamin Cwhich supports your immune system and keeps your skin healthy. “A single lemon provides about 31 mg of vitamin C, which is 51% of the recommended daily intake.” said Kanikka Malhotra, Consultant Dietician & Diabetes Educator. Not only this, but the vitamin C is vital for the absorption of iron from plant-based foods like the lentils in dal.
Helps in digestion
Adding lemon to dal, which is rich in fiber, can aid in better digestion. This is because the citric acid in lemons boosts digestion by increasing stomach acid production, which helps break down food and makes nutrients easier to absorb.
Antioxidant properties
“Lemons contain flavonoids and other antioxidants that help combat oxidative stress in the body.” said Kanikka. This antioxidant property may help reduce the risk of chronic diseases.
Promotes kidney health
Citric acid in lemons may help prevent kidney stones by raising urine citrate levels, which can block stone formation. This is especially beneficial for those who are prone to kidney stones.
However, it’s important to note that the lemon should not be squeezed into the food while it’s still cooking because vitamin C is sensitive to heat and can be destroyed.