Ideal Timing
Lunch is the prime time for pulses, as digestive capacity peaks from late morning to early afternoon, efficiently handling complex carbs and proteins to minimize gas and bloating. Lighter dals like moong or masoor suit dinner if eaten 2-3 hours before bed in small portions. Avoid heavy options like rajma or chole at night, when slowed digestion causes discomfort.
Preparation Tips
Soak pulses 6-8 hours (or at least 3-4) to cut anti-nutrients like phytic acid; sprout or pressure cook for better absorption. Add spices like jeera, hing, ginger, ajwain, or haldi to boost enzymes and reduce gas.
Portion and Variety Advice
Keep servings moderate (e.g., one bowl with roti or rice plus veggies) to avoid overload. Morning suits light items like moong dal chilla if tolerated, especially for sensitive stomachs.
