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.

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 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.

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

Serving Suggestions for dals and kadhi for acidity control

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

1. 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.
2. Mixed Dal – A gentle combination of multiple pulses that spreads digestive load evenly. Soak pulses longer and avoid heavy spices.
3. 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.
4. Hariyali Dal – Dal cooked with greens, high in fiber and antioxidants to ease digestion. Skip hot spices; add greens like spinach for bulk.
5. Moong Dal Sultani – Light, protein-rich moong dal blended smooth, easy on the stomach. Cook to a soft, semi-liquid texture for comfort.
6. Khatta Urad Dal (zero oil) – Sourness with curd or tamarind helps stimulate digestion without being harsh. Use low-fat curd and skip excess salt.
7. 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.
8. Masoor Dal with Spinach – Red lentils with spinach add fiber and nutrients, soothing for acidity. Cook well and avoid raw chilies.
9. Palak Chana Dal – Chickpea lentil with spinach, high in fiber and mild when cooked soft. Reduce heat and spice levels for sensitive digestions.
10. 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

1. 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. Tarla Dalal
2. Palak Kadhi – Yogurt kadhi with spinach, adds fiber and vitamins while calming stomach acid. Use low-fat curd and a dash of turmeric only. Tarla Dalal
3. Coconut Kadhi – Creamy, naturally soothing with coconut and yogurt base. Reduce oil and spice; add curry leaves for digestion. Tarla Dalal
4. 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.
5. Dapka Kadhi – Traditional Gujarati kadhi that’s simple and soothing if made without too much heat. Use only minimal mustard seeds and asafoetida. Tarla Dalal

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

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