The subject of the protein Dal




The predominantly carnivorous diet is a recent phenomenon that has scattered as a result of the reduction in price of the meat production and the increase of the purchasing power in the West. If we looked at the history of the human civilization, we will see that the vegetarian diet that still today it constitutes the lifestyle of million people in India and other Eastern countries, considered the eighth wonder of the world. This supposition of which the vegetarianism consists of eating little more than lettuce and the eternal question “from where you are going to remove the protein? he is something very contemporary, asks to him your grandmother with what frequency ate meat. The one of the refrigerators of the full fillet supermarkets hormonados in polystyrene trays is modern thing, and the interest of the meat industry not to lose its benefits is one of the causes of the lack of information on vegetal protein sources.

The vegetarian can choose between at least 40 vegetables easy to find that they eat assiduously, 25 types of vegetables and dozens of varieties of fruits, nuts, seeds and cereals, in addition to several milky products.

We take the dal as example: in India this name to all the vegetables and to the plates occurs him generically that are prepared with them. The dal is the plate of more comforting spoon of the Indian kitchen for being forceful but nonheavy, rich in flavor but of easy digestion: the basic protein of million people. In addition to being good vegetal protein source, it is a good source of iron and vitamins of group B.

When you combine the dal with a food that contains a complementary protein, as the bread, the rice or milky ones, a synergy takes place by which the amount of assimilable protein of the dal increases until a 40%. That is to say, if you eat 3/4 of cup of dal with 2 cups of rice, you secure the protein equivalent of a quarter of kilo of fillet.

If you often eat dal with rice instead of hamburgers and entrecôte, you will have to worry to you neither about the cholesterol nor about the excess of calories. Your dinners no longer will include what until recently it was a young bull injected with antibiotics and tranquilizers that fed on an inadequate diet so that it got fat quickly and by few Euros, that without mentioning the suffering to live in a jammed corral where as soon as it was possible to be moved.

You will not either have to alarm you by the presence of the poisons produced by the fear that happen to the sanguineous current of the right animal before the slaughter, nor of the present bacteria of the rotting in the piece that sells the butcher (and no, the baking does not kill them). You will not have to keep awake you by the tens of diseases and parasites that undergo these animal, nor of the horrible quality of life that it had since it was born until they killed it. Nevertheless you will receive all the protein that your body needs to be healthy.

You can choose between many types of dal, in Spain it is easy to buy mung green whole who usually commercialize as green soybean (although they do not have anything to do with the soybean) in addition to mung repelado and divided or the Spanish lentils of all the life, also is the red beans, the chick-peas and if you leave to you the omnipresent chains of supermarket you can buy chana dal, urad dal, toor dal and green peas and yellow parties in ethnic stores, herbalists and saw-shops. In addition to the typical plate of spoon creamy sauces can be done, stews and stewed, salsitas type chutney, crisp tortitas, the saladitos fried known as savouries, salads of germinated and until candies… all with some dal as main ingredient.

The cook who knows can prepare a dal for any food of the day, from the breakfast to dinner and knows to adapt to the station of the year: something more forceful and calentito for the winter or lighter and refreshing plates in summer.

So far I leave to two prescriptions of dal a soup you with whole green soybean and another one with the same divided and bare vegetable so that nobody walks deficient of free protein of karma 😉

2018-05-21T07: 20:47+00:00


  1. ale April 18, 2013 AT 3:55 a.m. - Reply

    Where they estan located?

    • Sara April 26, 2013 AT 2:30 p.m. - Reply

      Hello Ale

      I live in Malaga, Spain right now.

      You need something in particular?



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