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

Dals Kadhis to control Acidity | Homely and satiating, Dal and Kadhi hold a special place in Indian dining! Wear your aprons, and get ready to try some of these simple yet delicious dals and kadhis, prepared using stomach-friendly ingredients like methi and dill.

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 for acidity control:

• Neutralizing Agents for acidity control: 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 for acidity control:

• 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 for acidity control:

• 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.

Dals and Kadhis to Control Acidity: Gentle, Soothing & Digestive-Friendly

Acidity and acid reflux occur when excess stomach acid irritates the digestive tract, leading to discomfort, heartburn, and bloating. Choosing the right dals and kadhis, which are mild, fiber-rich, easy to digest and low in spices, can help neutralize acid, soothe the stomach lining, and support healthier digestion. 

10 Acidity Friendly Dals

Suva Moong Dal – A mild dal made with dill (suva), which has soothing digestive properties. Reduces irritation and supports easy digestion. For extra mildness, reduce chili and use only cumin/ jeera tempering.

Mixed Dal – A gentle combination of multiple pulses that spreads digestive load evenly. Soak pulses longer and avoid heavy spices.

Mag Ni Dal (Mug Ni Chutti Dal) – Gujarati style dry moong dal that is light and less spicy, perfect for sensitive stomachs. Use minimal spice and avoid chili flakes.

Hariyali Dal – Dal cooked with greens, high in fiber and antioxidants to ease digestion. Skip hot spices; add greens like spinach for bulk.

Moong Dal Sultani – Light, protein-rich moong dal blended smooth, easy on the stomach. Cook to a soft, semi-liquid texture for comfort.

Khatta Urad Dal (zero oil) – Sourness with curd or tamarind helps stimulate digestion without being harsh. Use low-fat curd and skip excess salt.

Dahiwali Toovar Dal – Traditional dal tempered with curd instead of too many spices, gentle on the gut. Ensure curd is low-fat and not too sour.

Masoor Dal with Spinach – Red lentils with spinach add fiber and nutrients, soothing for acidity. Cook well and avoid raw chilies.

Palak Chana Dal – Chickpea lentil with spinach, high in fiber and mild when cooked soft. Reduce heat and spice levels for sensitive digestions.

Rajma and Urad Dal – Kidney beans with dal provide bulk, protein and gut-friendly fiber; cook thoroughly. Optional extra water to make it more soupy. 

Why these dals work: Most of these recipes rely on moong, masoor, urad or mixed pulses that are naturally easier to digest than heavier pulses like toovar, which may trigger heartburn. Lentils are high in fiber and low in fat, helping reduce acid buildup. 

5 Acidity Friendly Kadhis

Methi Koftas in Kadhi – Soft steamed koftas in a mild yogurt-based gravy. The cooling curd and steaming instead of frying keeps it gentle. Avoid extra chili; use ginger for flavor. 

Palak Kadhi – Yogurt kadhi with spinach, adds fiber and vitamins while calming stomach acid. Use low-fat curd and a dash of turmeric only. 

Kokum Kadhi –Konkani style kokum kadhi has the best of homely flavours which is the highlight of this recipe.

Gujarati Kadhi – Gujarati Kadhi can be good for acidity because its base of fresh curd and besan is light, soothing, and easy to digest, especially when cooked with mild spices like cumin, mustard seeds, and curry leaves. However, those sensitive to acidity should reduce sugar and ginger-green chilli paste, as too much sweetness or spice may trigger discomfort.

Dapka Kadhi – Traditional Gujarati kadhi that’s simple and soothing if made without too much heat. Use only minimal mustard seeds and asafoetida. 

Why these kadhis help: Yogurt-based kadhis are rich in probiotics that support gut health, while their mild spices and curd base help keep stomach acid in check. Yogurt also provides calcium and protein, promoting overall digestive comfort.

Acidity friendly dals
 

Acidic Foods to be Limited or Avoided, Acid Reflux Foods to be Avoided

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