Suva Masoor Dal (red lentils) is a good choice for those with jaundice. Many dals are beneficial, but it's crucial to prepare them simply, without added fats or spices.
Why Dals are Helpful During Jaundice
Dals are an excellent source of amino acids, essential for liver cell repair and regeneration. This aids in a quicker recovery from jaundice. The easily digestible nature of many dals also makes them suitable for those with digestive sensitivities often associated with jaundice.
Recommended Dals and Preparation Methods
Several dals are considered suitable for a jaundice-friendly diet:
- Suva Masoor Dal (Red Lentils): A particularly recommended choice due to its ease of digestion and amino acid content.
- Moong Dal (Green Lentils): Another easily digestible option, often recommended in the form of moong dal water initially, gradually incorporating cooked dal into meals.
- Other Dals: Arhar Dal (Pigeon pea lentils) and Masoor Dal (Red lentils) are also generally well-tolerated. However, always prioritize easily digestible options.
Important Note: Dals should be prepared without excessive fats or strong spices to minimize the burden on the liver. Plain, boiled dals are ideal.
Additional Dietary Considerations for Jaundice
While dals are beneficial, a balanced diet addressing other nutritional needs is crucial for recovery. The overall diet should include easily digestible carbohydrates, such as rice and khichdi (rice and moong dal), and good sources of protein. It's always recommended to consult a doctor or registered dietitian for personalized dietary advice during jaundice. They can help create a tailored meal plan based on individual needs and the severity of the condition.
