Benefits of Hing in Dal: The delicious and aromatic dal prepared daily in the Indian kitchen is considered tasty and nutritious. In the process of making dal, the aromatic asafoetida tadka makes the taste of dal unmatched. Many benefits of asafoetida have been mentioned in Ayurveda. Adding asafoetida to pulses improves its taste and helps in digestion by reducing problems like gas, flatulence and indigestion. Asafoetida helps digest heavy lentils and stimulates digestive enzymes. Along with this, asafoetida further enhances the overall taste of the dish.

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prevents gas formation
Pulses like arhar, gram, rajma or urad can cause gas in the body. The natural anti-carminative properties present in asafoetida prevent gas formation. Therefore, Ayurveda also considers the tradition of adding asafoetida to pulses as correct.

health care with taste
Anti-bacterial, anti-fungal and anti-inflammatory properties are found in asafoetida. It can help in reducing inflammation in the body, curing gastric problems and increasing immunity.