Have you ever felt a heart burn or desire to cut off your stomach open? Such pain is called Acidity or Acid Reflux. There are medications available to overcome acidity but why and what causes this? Can you we avoid such dishes or items to avoid acidity? What if some ingredients or food items like dals are unavoidable and they also cause acidity? Let’s know about it more.
Lentils or dals are one of the healthiest options for vegetarian person as they are loaded with nutrients like protein, minerals and fiber. Do you know that dals cannot be easily digested? To digest them stomach has to produce additional acid and when it gets too heavy, we may face acidity problems. Now, let’s will talk about 4 types of dals that can cause acidity and how to overcome gastric issues caused by them using simple & easy tips.
Matra Dal (White Peas):-
It is of the healthiest varieties of dals which is loaded with protein and fiber and coming to digestion it takes a long time. To get rid of the gas issue which is caused by this variety of beans, it is recommended to soak them for 8-12 hours and cook them with asafeotida (hing) and baking soda, which helps in the digestion process.
Urad dal (Minapappu or Black Gram):-
It is said that black gram is one of the heaviest dals one can ever have. It causes a lot of gas when consumed and takes a long time to digest. That is the reason it is said not to consume for people who have weak digestion. This dal should be soaked for at least 8-10 hours before cooking.
Chana Dal (Senagapappu or Bengal Gram):-
It is also known as chickpeas. This dal is loaded with protein and fiber and it is nutritious. While cooking this dal causes a lot of gas. To reduce it always combines dal with some orange-colored dal which is most digestible one. Make sure that you soak the dal before cooking it. Another important tip is to use hing, coriander powder and a bit of fennel powder while cooking this dal. This combination helps for easy digestion.
Arhar Dal or a kind of Toor Dal (Pigeon pea/ Red Gram or Kandi pappu):-
Usually enjoyed with Jeera Rice, this dal is often tangy in taste when cooked and it has many nutrients in it. To overcome gastric problem while cooking this dal make sure that you are mixing equal amount of orange masoor dal that helps to digest easily. And also soak it for 30-60 minutes before cooking dal which helps in removing the gas-causing properties of dal. You can also add a taadka of masalas like hing, coriander seeds and fenugreek seeds to get rid of gastric problems caused by this dal.
Well, for healthy living and avoiding acidity, decrease the concentration of these dals in your diet or include necessary precautions to avoid side effects. Stay Healthy and be Happy!
You can easily make famous Hyderabadi Dum Biryani if you follow these steps!