Difficult to Digest Lentils: Why Some Lentils Upset Your Stomach and How to Fix It

When you eat difficult to digest lentils, lentils that cause bloating, gas, or discomfort due to their high fiber and oligosaccharide content. Also known as gassy lentils, they’re not bad—just poorly prepared. Many people blame lentils for stomach trouble, but the real issue isn’t the lentil itself—it’s how it’s cooked. In India, where lentils are a daily staple, generations have learned how to make them gentle on the gut. You don’t need to give them up. You just need to cook them right.

Urad dal, a split black lentil commonly used in dosa and idli batter, is one of the toughest to digest raw. So is chana dal, split chickpeas often used in curries and snacks. These have more complex sugars that your body struggles to break down until they’re soaked, rinsed, and cooked slowly. On the other hand, moong dal, split yellow mung beans, the easiest lentil to digest, is often recommended for babies and people with sensitive stomachs. The difference isn’t magic—it’s science. Soaking for 8 hours, rinsing well, and boiling with a pinch of asafoetida (hing) breaks down the indigestible carbs before they hit your gut.

Indian kitchens have known this for centuries. That’s why you’ll find hing in almost every dal recipe—it’s not just for flavor. It’s a digestive aid. Pressure cooking helps too. A quick 10-minute steam after soaking cuts cooking time and reduces gas-causing compounds by over 60%. Skip the quick soak. Don’t skip the rinse. And never cook lentils in cold water—always start with boiling water. These aren’t fancy tips. They’re basic, proven steps that turn a stomach-ache into a satisfying meal.

You’ll find posts here that explain why some Indian lentils are easier than others, how fermentation (like in idli batter) makes them digestible, and what spices actually help your gut. There’s no need to avoid lentils. You just need to cook them the way millions of Indian households do—every single day.