Khichdi is often considered a comforting and balancing food in Ayurveda, especially when you’re dealing with acidity. Its simplicity and easily digestible nature makes it a practical choice, as it stabilizes the digestive system without putting undue stress on it. It provides a balanced combination of protein and carbohydrates, thanks to the rice and lentils, which can help soothe hyperacidity and regulate your digestive fire, or agni, by calming down Pitta dosha, often responsible for such acidic flare-ups.
To make khichdi even more beneficial, consider tweaking the recipe slightly to better align with your current condition. Use overcooked rice and skinned mung dal (green gram) in a 2:1 ratio as these are lighter and easier to digest. Avoid or minimize the usage of spicy, tangy condiments that could irritate the stomach lining. Instead, incorporate mild spices like cumin or fennel—excellent for reducing acidity. Adding a pinch of asafoetida (hing) can help enhance digestion without inflaming your symptoms.
Including ghee may also settle your stomach, as it helps rejuvenate your gastric mucosa, but use it sparingly. If you use vegetables, opt for those that’s less likely to disturb, like carrots or zucchinis, which are gentle on the stomach.
You’ll want to gradually increase khichdi consumption rather than leaping into a regular habit, to monitor how your system responds. While khichdi itself is generally soothing, its effectiveness depends on its preparation and your body’s current state. So, regular consumption could be beneficial for you, ensuring that you assess any reactions and adjust accordingly.
Should acidity symptoms persist or worsen, though, it’s essential to consult your healthcare provider to rule out more serious conditions, and dont let dietary changes delay any necessary treatments.
