Uric Acid & Dal: Dietitian Debunks Myths, Reveals Smart Eating Secrets

• Dietitian Kiran Kukreja clarifies that completely avoiding dal for uric acid is unnecessary and deprives the body of essential protein and fiber.
• Purine, found in protein-rich foods like dal, converts to uric acid; high levels can cause gout and kidney stones.
• Yellow moong dal is safe for daily consumption due to its very low purine content (25-35 mg).
• Split green gram, red lentils, and pigeon peas (35-50 mg purine) can be eaten 3-4 times weekly after soaking to reduce purines.
• High-purine dals like chickpeas, kidney beans, and black chickpeas (75-90 mg) should be consumed only occasionally, while soybeans and meal maker (120-140 mg) are best avoided if uric acid is severe.

Why It Matters: Smart dal consumption, based on purine content and preparation, is key to managing uric acid levels.