Is urad dal high in dairy proteins?

Watch for

• Galacto-oligosaccharides graded E, which is what drives the total FODMAP grade to E.There is no genuinely low FODMAP portion of plain urad dal, so this is a food to reintroduce carefully rather than to portion around
• Fermentation changes the picture but does not reset it.An overnight soak and an eight to twelve hour wild ferment of the idli or dosa batter breaks down part of the oligosaccharide content, which is why many people tolerate idli when a bowl of dal defeats them. Test idli separately from dal in your log instead of ruling out urad dal as one category
• Form matters.Skinned split urad (dhuli urad, the white one used for idli and papadum) has had the black seed coat removed along with much of its fibre and lectin load, while whole black urad (sabut urad, the one in dal makhani) is the heaviest version and is usually cooked with cream and butter on top of that
• Mild but non-zero across the amine group: histamine graded B, histamine liberation B, tyramine B and free glutamates B.Individually unremarkable, but batter that has been left to ferment for days rather than overnight is a different food, since biogenic amines accumulate with fermentation time
• Nickel graded C.Pulses are consistent nickel carriers, so a daily dal habit contributes to cumulative nickel intake if you are tracking systemic nickel allergy