Dals and Kadhis to control Acidity | Indian acidity friendly dals and kadhis | Reflux-friendly dals | Gentle on the stomach kadhis |

suva moong dal recipe | acidity friendly dal | healthy dill split yellow gram dal | protein rich dal | 

suva moong dal recipe | acidity friendly, protein rich dal | healthy dill split yellow gram dal |

Points for Dals and Kadhis to Control Acidity

Dals and kadhis, being predominantly lentil-based dishes, can sometimes be perceived as acidic. Here are some points to consider to control acidity:

Ingredient Selection and Preparation:

• Neutralizing Agents: Incorporate ingredients like cumin, coriander, and fennel seeds, which have alkalizing properties.
• Tempering: The process of tempering spices (tadka) can help reduce acidity.
• Yogurt or Curd: Adding a small amount of yogurt or curd can neutralize acidity and add a creamy texture.
• Vegetable Balance: Include vegetables like bottle gourd, pumpkin, or carrot, which are alkaline in nature.

Cooking Techniques:

• Proper Rinsing: Thoroughly rinse the lentils before cooking to remove any impurities that might contribute to acidity.
• Sufficient Cooking: Ensure that the dal is cooked completely to soften the lentils and reduce any harshness.
• Water Management: Use the right amount of water. Overcooking can lead to a watery and acidic dal.

Flavor Balancing:

• Spice Usage: Use a balanced blend of spices. While spices like chili can enhance flavor, using them in moderation can prevent excessive acidity.
• Sweetness: A touch of jaggery or sugar can balance the acidity, but use sparingly.
• Creaminess: Adding a dollop of butter or ghee can add richness and help to mask acidity.

Serving Suggestions:

• Accompaniments: Serve dal and kadhi with rice or roti, which can absorb some of the acidity.

Acidity firiendly dal 

Mixed Dal recipe proves the fact that dal can be super tasty without being spicy. A mixture of three dals is perked up with tomatoes, onions and other ingredients, which give it a fabulous flavour. Since spicy meals trigger and aggravate Acidity. This Mixed Dal uses very little green chillies for spice. However, the chillies are not missed at all, because ingredients like ginger, coriander and cumin seeds impart more than enough flavour to delight the palate!

mixed dal recipe | acidity friendly mixed dal | Reflux-friendly mixed dal | gentle on stomach healthy mixed dal |

mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal |  Our notes on acidity. 

• Simple Preparation: Opt for a simpler preparation of Mag Ni Dal with minimal spices. Focus on using cumin,coriander, and ginger, which are generally considered less irritating for the stomach.
• Soak the Dal: Soaking Moong Dal before cooking can help reduce its phytates content, which can contribute to bloating and discomfort.
• Portion Control: Enjoy Moong Dal in moderation, even if it doesn't seem to trigger your acidity initially.

mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal |

Gentle on stomach kadhis 

Methi Koftas in Kadhi : Easy to make but superlatively delicious, this kadhi plays perfect host to delectable, non-fried, methi-flavoured koftas. These unique koftas are made with flours of multiple grains, perked up with lemon juice and ginger-green chilli paste. The koftas are steamed and not deep-fried, so they will not aggravate acidity. Neither the koftas nor the kadhi is spicy, so this dish is quite stomach-friendly. Serve the Methi Koftas in Kadhi for lunch along with fluffy phulkas.

methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry |

Enjoy our acidity recipes and other acidity articles below. 

Acidity Recipes
Acidity Breakfast and Snacks
Acidity Drinks
Acidity Rotis & Parathas
Acidity Salads
Acidity Soups
Acidity Subzis
Acidity Rice, Pulao & Khichdi
Aids Hiv Diet