Is Urad Dal High in Uric Acid? A Comprehensive Dietary Guide

November 3, 2025 •

3 min read

According to nutrition experts, urad dal, also known as black gram, contains a moderate to high level of purines, the compounds that break down into uric acid in the body. For this reason, individuals managing gout or high uric acid levels are often advised to limit their intake of urad dal, particularly in large quantities.

Quick Summary

Urad dal has a moderate to high purine content that can elevate uric acid levels, especially when consumed in excess. Moderation is key for individuals with gout, who should consider lower-purine alternatives like moong dal to help manage their condition effectively.

Key Points

High-Purine Content: Urad dal contains a moderate to high level of purines, which are metabolized into uric acid in the body.
Moderation is Key: For individuals with high uric acid or gout, urad dal should be consumed in limited quantities, if at all.
Consider Safer Alternatives: Lower-purine dals like moong dal are excellent substitutes that are generally safer for managing uric acid levels.
Soak and Cook Properly: Soaking dals overnight and cooking in fresh water may help to reduce some purine content, though it doesn't eliminate the risk entirely.
Holistic Dietary Approach: Managing uric acid also involves other lifestyle factors, including staying hydrated, avoiding high-fructose drinks, and limiting other high-purine foods like red meat and alcohol.
Nutritional Value vs. Risk: Despite its high protein and fiber, the potential risk of increasing uric acid levels for susceptible individuals outweighs the benefits in large quantities.

What is Uric Acid and How Do Purines Affect It?

Uric acid is a natural waste product created when the body metabolizes compounds called purines. While most people can efficiently remove excess uric acid through their kidneys, individuals with a predisposition for hyperuricemia (high uric acid levels) or gout have difficulty with this process. When the body's uric acid levels are consistently high, sharp crystals can form and settle in the joints, leading to the painful inflammation associated with a gout attack. Therefore, managing dietary purine intake is a crucial part of managing these conditions.

The Purine Content of Urad Dal

Urad dal is a staple in many Indian dishes, prized for its high protein and rich flavor. However, it is also notable for its moderate to high purine content, making it a point of concern for those with elevated uric acid.

Whole Urad Dal: The whole black gram, with its skin intact, generally has a higher purine content compared to its split counterpart.
Split Urad Dal: While split urad dal contains fiber, its purine levels can still be problematic for sensitive individuals, especially in excessive amounts.

Experts and healthcare providers often advise against or heavily limit the consumption of urad dal for individuals with a history of gout or kidney stones. The issue is not just the presence of purines but also the quantity consumed. Traditional dishes that use urad dal as a primary ingredient, such as dal makhani, can contain a significant amount of the pulse, potentially triggering a uric acid spike.

Lower-Purine Alternatives to Urad Dal

For those looking to manage their uric acid levels while still enjoying flavorful Indian food, several low-purine dal alternatives are available.

Moong Dal (Green Gram): Often recommended by dietitians, moong dal is a lighter and lower-purine option. It is easier to digest and can be a safe protein source. Sprouted moong is even more digestible and less acidic.
Masoor Dal (Red Lentils): While some sources classify it as moderate, many diet guides list masoor dal as a safer, low-purine choice for those with high uric acid.
Toor Dal (Pigeon Peas): Considered moderate in purines, toor dal should be consumed in limited quantities by those with uric acid concerns.

Practical Dietary Tips for Managing Uric Acid

Beyond choosing the right dal, several dietary practices can help control uric acid levels:

Soak and Rinse: Properly soaking dals overnight and cooking them in fresh water can help reduce their purine content.
Portion Control: Even with moderate-purine pulses like chana dal or toor dal, consuming small, controlled portions is crucial.
Hydration is Key: Drinking plenty of water helps the kidneys flush out excess uric acid from the body. Aim for at least 8 glasses a day.
Limit High-Purine Foods: Besides certain pulses, high-purine foods like red meat, organ meats, and certain seafood should be strictly limited.
Avoid Sugary Drinks: Beverages with high-fructose corn syrup can significantly increase uric acid production.
Increase Vitamin C Intake: Foods rich in Vitamin C, such as citrus fruits, can help lower uric acid levels.

Comparison Table: Purine Content of Common Dals


Dal Type	Purine Content Level	Recommended for High Uric Acid?
Urad Dal (Black Gram)	Moderate to High	Limit or Avoid
Moong Dal (Green Gram)	Low	Safe in Moderation
Masoor Dal (Red Lentil)	Low to Moderate	Safe in Moderation
Chana Dal (Bengal Gram)	Moderate	Limit
Rajma (Kidney Beans)	Moderate	Limit
Toor Dal (Pigeon Peas)	Moderate	Limit

Conclusion

While a nutritional powerhouse, the moderate to high purine content of urad dal makes it a less-than-ideal choice for those with hyperuricemia or gout. The conversion of purines into uric acid in the body means that excessive intake can trigger painful symptoms and exacerbate the condition. By opting for lower-purine alternatives like moong dal, controlling portions, and adopting broader healthy eating habits, individuals can effectively manage their uric acid levels without completely eliminating pulses from their diet. Always consult a healthcare provider or a dietitian to create a personalized diet plan that aligns with your health needs. For more authoritative dietary information, review this overview from the Cleveland Clinic on gout and low-purine diets.

Frequently Asked Questions

Moong dal (green gram) and masoor dal (red lentils) are generally considered safer and lower-purine alternatives for individuals with high uric acid. They are less likely to trigger a uric acid spike compared to urad dal.

While soaking dals overnight and cooking them in fresh water may slightly reduce purine levels, it does not eliminate them entirely. The best strategy is moderation and choosing lower-purine legumes.

High-purine foods, such as red meat, organ meats, some seafood (like sardines), and sugary drinks sweetened with high-fructose corn syrup, are the primary dietary triggers for high uric acid.

Yes, whole urad dal (with the skin) is considered to have a higher purine content than split urad dal. Both, however, should be limited by individuals with hyperuricemia or gout.

Drinking plenty of water helps your kidneys function more efficiently. This allows them to flush out excess uric acid from the body, preventing the build-up that can lead to gout attacks.

If your uric acid levels are within the normal range and you do not have gout, moderate consumption of urad dal is generally fine. However, those with a family history or other risk factors should remain mindful of portion sizes.

No, not all pulses significantly increase uric acid. While some, like urad dal and rajma, are higher in purines, others, like moong dal, are considered low in purines and are safer to consume for those managing their uric acid.