In addition to being rich in iron and B vitamins, dal is the main source of protein in the vegetarian diet . Some varieties of dal are just as rich in protein as meat, and some even surpass it.

When consumed with other protein-rich foods such as cereals, nuts and dairy products, the body's assimilation of protein increases. For example, 60% of the protein contained in rice and 65% in the distance can be digested, but when these products are consumed together, the digestibility of the protein increases to 85%. Asafoetida spice should be added to improve the digestion of legume seeds and reduce the amount of gases in the intestines. Preparation: put the mung dal in a wide pot with thick walls with water in a ratio of 1:6, add ghee or butter, fresh ginger and a pinch of turmeric. Bring the water to a boil, stirring occasionally. Then reduce the heat, cover the pot with a tight lid and simmer until the distance is soft (about 45 minutes).