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Which Dal is Good for Acidity?

Published in Acidity Relief Dals 2 mins read

According to the provided reference, moong dal and masoor dal are good options for those experiencing acidity when prepared with low spices and properly boiled.

Here's a breakdown:

  • Pulses and Acidity: The reference mentions various pulses like chickpeas, kidney beans, moong dal, and masoor dal. It specifically notes that these pulses are suitable if they are prepared with "low spices and properly boiled" which are very helpful in cases of acidity.

  • Why These Dals? Moong dal and masoor dal are generally considered lighter and easier to digest compared to some other pulses. This can be crucial in managing acidity, which often flares up due to digestive issues.

  • Preparation Matters: The reference emphasizes that the method of cooking significantly impacts the suitability of pulses for managing acidity.

    • Low Spices: Avoid using excessive spices, which can irritate the stomach lining and worsen acidity.
    • Properly Boiled: Ensure the dals are thoroughly cooked, as undercooked pulses can be harder to digest and might contribute to acidity.
  • Other Helpful Foods: The reference also includes other food items that may be helpful in dealing with acidity:

    • Vegetables: Gourds such as bitter gourd, snake gourd, ridge gourd, bottle gourd, and ivy gourd, along with ladies finger, tinda, and green leafy vegetables.

Practical Insights

  • Start Slow: If you're prone to acidity, introduce these dals gradually into your diet to observe how your body reacts.
  • Avoid Late Meals: Consuming dals late at night might worsen acidity in some individuals. It is best to eat them for lunch or early dinners.
  • Consult a Professional: If your acidity problems persist, it is highly recommended to consult a doctor or a dietician.
Dal Type Suitability for Acidity (Reference) Notes
Moong Dal Good Should be low in spices, properly boiled for better digestion
Masoor Dal Good Should be low in spices, properly boiled for better digestion

In summary, moong dal and masoor dal, when prepared with minimal spices and boiled thoroughly, are good options for managing acidity.

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