High Uric Acid and Lentils: What to Eat and Avoid
High Uric Acid and Lentils: What to Eat and Avoid
New Delhi: February 15, 2026
Rising uric acid levels cause joint pain, swelling, and gout. Dietary purines break down into uric acid. As lentils provide protein, choose wisely for high uric acid management.
Safe Lentils to Eat (Low Risk Options)
Consume in moderation after soaking:
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Moong Dal: Lightest, easy to digest, low purines—ideal as khichdi or soup.
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Masoor Dal: Nutritious; soak 3-4 hours to reduce impact.
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Black Chickpeas (Kala Chana): High fiber; soak overnight, pressure cook well.
Lentils to Avoid (High Risk)
Limit due to high purines/protein:
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Chana Dal: Elevates uric acid quickly.
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Toor Dal (Arhar): Promotes crystal formation.
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Rajma (Kidney Beans): Excess protein/purines worsens pain.
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Whole Urad Dal: Heavy; avoid for flare-ups.
Key Tips for Uric Acid Control
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Soak Overnight: Reduces anti-nutrients; boil thoroughly.
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Hydrate: 8-10 glasses water daily flushes excess acid.
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Vitamin C: Add lemon/amla to aid reduction.
Disclaimer: General advice only. Consult doctor/dietitian before dietary changes.
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