Which Dal to Avoid During Pregnancy and in Each Trimester - A Safe Guide

Being pregnant is of course a changing process for the body and nutrition is a cornerstone in the health of both the mother and fetus. Dals are usually consumed very often in most diets as they contain nutrients such as proteins, fiber as well as iron. However, some kinds of dal are bad for digestion or may not be taken in the specific trimester or in pregnancy at all. When considering Indian foods to avoid during pregnancy, it's essential to be cautious about certain dals that may not suit every stage of pregnancy.

In this guide, we will also know which dal to avoid during pregnancy, for example black masoor dal and which dal is good for pregnant women such as moong dal.

Why Some Dals May Be Risky During Pregnancy

Dals are generally nutritive and safe for eating, however, some varieties may cause problems such as swelling of the stomach, flatulence, or other stomach upsets. Full medical meaning may vary depending on various factors and changes:

During pregnancy, hormones slow down digestion and therefore if everyday larger amounts of heavier dals are consumed, there can be problems aforementioned in the Families section. Also, some dals possess some compound that is said to block absorption of nutrients in the body if taken in large proportions.

Dals That May Cause Digestive Discomfort

In this case, pregnant women should avoid dals that cause constipation, nausea, vomiting or excessive formation of gas, as pregnancy emphasizes these effects. While some dals may cause discomfort, others are highly beneficial

Green Moong Dal: Fiber, iron and folate present, so it is denser in nutrients and typically less bothersome to the gastrointestinal system.

Toor Dal: Supplies folic acid that aids in shaping development of the fetus as well as giving the mother protein that is important for her body.

Chana Dal: Chana dal in pregnancy, supports digestion and a good source of fiber, iron, and protein which offers energy.

Urad Dal: It has calcium ,protein and iron but it has high purine thus its advise that people with issues of uric acid avoid taking it or take it in moderation.

Dals to Avoid During Pregnancy: A Trimester-by-Trimester Guide

First Trimester

Morning sickness, nausea and vomiting, and changes in sensitivity to smells and tastes are characteristic of hormonal changes of the first trimester. Here are some dals that may be hard to tolerate

Which Dal to Avoid During Pregnancy First Trimester?

• Black Masoor Dal: This dal, also called black lentils, is very high in fiber, which makes them difficult to digest when you are suffering from nausea in the first trimester, and might even make the nausea worse or cause bloating.
• Urad Dal in the First Trimester of Pregnancy: Urad dal, though rich in nutrients and beneficial for health, may cause unpleasant symptoms such as flatulence. Additionally, it can potentially worsen nausea, which is already common during the first trimester.

Safe Alternatives

• Moong Dal During Pregnancy: Yellow moong dal is very light and can be easily digested and therefore this food can be recommended for early pregnant women.
• Masoor Dal During Pregnancy (Red Lentils): Used sparingly they are quite harmless to the stomach.

Note: Can We Eat Masoor Dal in Pregnancy?

Yes, masoor dal is completely safe during pregnancy as it helps in providing protein along with iron and folate that are rich in baby’s growth. But it is recommended to take it only occasionally and only small amounts to prevent adverse effects on digestion; it is essential to discuss it with your doctor.

Second Trimester

Level two entails symptoms that occur midway through pregnancy and although usually relieved from nausea, the woman may be a victim of constipation or acid reflux.

Dals to Avoid

• Black Masoor Dal: It contains a lot of iron and may hinder the body’s ability to absorb calcium if taken in large quantities which is crucial during this time.
• Toor Dal (Pigeon Pea): May be hard to digest if taken in large quantities and may cause diarrhea.

• Green Moong Dal: Vitamin dense and lighter to process compared to other fruits.
• Yellow Split Peas: Get proteins and fiber without having to worry about the effects of digestion.

See It Here: Can you eat biryani during pregnant

Third Trimester

This is because in third but especially the last trimester, digestion issues are added as the baby occupies much space in the abdomen.

Which Dal to Avoid During Pregnancy Third Trimester

• Black Masoor Dal: This dal is rich in fibre and protein and may also take time to digest if consumed frequently during this phase.
• Urad Dal: Can still also be denser for digestion as much as one may like passing gas and bloating to rest inactive.

Safe Alternatives

• Moong Dal During Pregnancy: Yellow moong dal is one of the least processed grains; it is also clean and does not cause constipation even in the later months of pregnancy.
• Masoor Dal: Contains a lot of iron and, therefore, can be safely consumed, although in small quantities.

Nutrition and Dietary Tips for Pregnant Women

For instance, throughout pregnancy a woman’s body changes and the need for some nutrients increases significantly. Because all the nutrients needed for fetal development are obtained from the mother’s food intake, it becomes paramount to take a balanced diet with different groups of food. Dals and proteins that are rich in iron and folic acid and these are important foods for development of the fetus.

Guidelines for the Use of Dal when Pregnant

• Portion Control: These nuts should be consumed in small portions particularly to those who may experience digestive issues with milk products.
• Proper Preparation: Dals should be soaked for a few hours before being subjected to heat. Ideally this can help lower some_SCRs that may lead to formation of gases and enhance digestibility.
• Incorporate Traditional Spices: To avoid stomach gassy formation it is recommended that people should use spices such as cumin, fennel and asafoetida among others.
• Listen to Your Body: Every pregnancy is unique. If a particular dal produce discomfort, one should try using a less robust type of dal or less quantities of it.

This post is just for informative purpose, it’s always better to speak to your doctor or a nutritionist before changing your diets especially when pregnant to improve the diet you take and the health of your unborn baby.

Conclusion

It is always good to incorporate dals in pregnancy diet plan but it requires a good thinking about the type of dal and how much of it should be included in a pregnant woman’s diet plan. While there are some dals that should be avoided some such as moong dal are beneficial when taken according to certain guidelines during pregnancy.

Traditional spices together with food groups rich in carbohydrates fats and proteins can be beneficial to both the mother and the fetus. Always seek advice from your healthcare provider to advise you on the most appropriate diet to have throughout both your unborn and newborn baby.