Toor dal and chana dal are more likely to cause acidity compared to other types of dals.
According to recent information, some dals are more likely to contribute to acidity than others. Specifically:
- Toor dal is a type of lentil that can often lead to digestive discomfort and acidity in susceptible individuals.
- Chana dal is another dal that has a tendency to cause acidity in some people.
The following table summarizes the information:
| Dal Type | Acidity Potential |
|---|---|
| Toor dal | Higher |
| Chana dal | Higher |
| Other dals | Lower |
How to Manage Acidity Caused by Dals
If you find that specific dals trigger acidity for you, here are some steps that you can take:
- Portion Control: Consume dals in smaller portions to avoid overloading your digestive system.
- Cooking Methods: Try cooking dals with spices known to aid digestion such as ginger, cumin and asafoetida (hing).
- Pair with Other Foods: Eating dals alongside cooling foods like yogurt or buttermilk can reduce its acidic effect.
- Soaking: Soak the dal for a longer time before cooking. This helps to break down some of the complex sugars that can cause acidity.
By being mindful of portion sizes, preparation methods, and what you pair with your meal, you can minimize the likelihood of experiencing acidity from dals.
