Can Curd And Dal Be Eaten Together - #4193

I’ve been experimenting with healthier meals and often end up combining simple foods like dal and curd. While it’s a comforting meal, I recently heard that Ayurveda might not recommend this combination. So, I want to ask: can curd and dal be eaten together, or should I reconsider this pairing? For context, I usually mix a small portion of curd with my dal and rice, especially during lunch. It feels light and cooling, but sometimes I experience mild bloating or discomfort after eating it. Could this mean that can curd and dal be eaten together isn’t suitable for everyone? I’ve read that curd is heavy and has a Kapha-increasing effect, while dal can be harder to digest if not cooked well. Does the combination of these two foods make digestion even more challenging? Or does it depend on the type of dal used, like moong dal versus toor dal? Can curd and dal be eaten together if the dal is lighter or spiced with digestive herbs like cumin or ginger? Another concern is the temperature. I usually eat curd straight from the fridge, mixed with warm dal. Could the contrast between hot dal and cold curd create digestive issues? Does Ayurveda have any guidelines on whether can curd and dal be eaten together in such situations? I also wonder if this combination affects doshas differently. For example, I have a Pitta imbalance and often look for cooling foods like curd to balance it out. But does pairing curd with dal create toxins (Ama) that could worsen digestion over time? Can curd and dal be eaten together safely for someone with my constitution, or is it better to keep them separate? Lastly, I’d like to know if there are ways to make this pairing healthier. Are there spices or preparation methods that make can curd and dal be eaten together more compatible, or is it better to avoid this combination entirely?