Legumes · Classically cited
Chana dal
Chanaka·चणक
Also called: split bengal gram, split chickpea, gram dal
The split form of chickpea — dry, astringent, settling Pitta and reducing Kapha.
How Chana dal affects your doshas
In Ayurveda a food's effect depends on your constitution. This is the lens the app uses to suggest what to favour and ease off.
| Dosha | Suitability | Notes |
|---|---|---|
| Vata | Use sparingly | Can raise Vata — go easy when Vata runs high. |
| Pitta | Balancing | Calms Pitta — favour it when Pitta runs high. |
| Kapha | Balancing | Calms Kapha — favour it when Kapha runs high. |
When to go easy
Notably gas-forming and drying; the hardest of the common dals for Vata.
Best time to eat it
Classically cited. Directly attested in the classical Ayurvedic corpus.