This simple ingredient will make dal more nutritious (and delicious)

For many of us, homemade dal chawal screams comfort. Not only does the meal remind us of home, but is also a complete protein. According to weight loss expert Sakina Mustansir, you can enhance the nourishing qualities of dal — a “good source of iron” — by squeezing lemon in it. Since lemon is a great source of vitamin C, it “helps in the absorption of iron from the dal. Also, adding lemon makes the dal taste extra yummyyy,” she wrote on Instagram.

Dal is a rich source of plant-based iron, an essential mineral that prevents anemia and boosts energy. However, Dr Rohini Patil, MBBS and nutritionist, founder, Nutracy Lifestyle, pointed out that the form of iron found in plant-based sources including dal is known as non-heme iron, and is not absorbed into the blood as easily as heme iron, the type of iron that comes from animals.

“Vitamin C can, hence, help boost the absorption of non-heme iron, thereby increasing the bioavailability of iron in dal. You can dramatically increase your body’s absorption rate of this essential mineral and maximise the nutritional benefits of your meal by simply squeezing lemon juice over dal,” said Dr Patil.

Squeezing fresh lemon into dal before consuming it is not just an aesthetic addition but a technique that increases flavour, promotes nutritional value, and aids in digestive processes. “The inclusion of lemon also makes it child-friendly and refreshing. Besides, its sour flavour goes well with spices and herbs commonly added in dal, giving it additional complexity,” said Dr Patil.

Lemon has various benefits (Source: Getty Images/Thinkstock)

Vitamin C helps the immune system, aids skin health, and also enhances the absorption of iron. “Vitamin C takes care of the neutralisation of free radicals, promotes the formation of collagen in the body, and helps in improving the immune system as a whole. This easy addition to your meal can make a big difference,” said Dr Patil.

Additionally, lemon is “highly beneficial for individuals who tend to feel gassy or uneasy post intake of the legumes,” said Dr Patil.

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