Do you like squeezing lemon in your lentils? Know why this taste can be a cause of trouble for you – Explained in Detail
Squeezing lemon juice on lentils (dal) is a common practice in many Indian households. It enhances taste, adds a zesty flavor, and seems harmless — even healthy. But did you know that in some situations, this seemingly healthy habit can cause health problems?
Let’s break down all the important aspects of adding lemon to lentils and when it can be problematic:
🟡 1. Iron Absorption Disruption in Cooked Lentils
- The myth: Lemon helps in iron absorption — which is true, but only when lemon is added raw to uncooked sprouted lentils or greens.
- The problem: When you squeeze lemon into hot lentils, the high temperature and acidity can interact with proteins and minerals, sometimes making iron less bioavailable.
- Ideal way: Let your dal cool slightly before adding lemon, or squeeze it on top right before serving.
🟡 2. Tooth Enamel Erosion
- Lemon juice is highly acidic, and if consumed frequently (especially in hot dal), it can lead to:
- Tooth sensitivity
- Erosion of tooth enamel
- Acid reflux issues
- Drinking water or rinsing the mouth after eating helps reduce this effect.
🟡 3. Acidity and Bloating
- If you have acid reflux (GERD), gastritis, or IBS, the combination of acidic lemon with protein-rich lentils may:
- Aggravate acidity
- Cause bloating
- Lead to abdominal discomfort
- In sensitive people, this combo might cause heartburn or burping.
🟡 4. Loss of Nutrients
- If you add lemon during the boiling or cooking stage, the vitamin C in lemon gets destroyed by heat.
- Thus, squeezing lemon during cooking has no real health benefit and just changes the taste.
- To preserve nutrients, add lemon after cooking or use it as a garnish.
🟡 5. May Interfere With Ayurvedic Guidelines
- According to Ayurveda:
- Lentils are madhura (sweetish and heavy to digest)
- Lemon is amla (sour and light)
- Combining both in large quantity can create imbalance in pitta dosha, especially in summer
- This may cause digestive disturbance, acidity, or skin problems in pitta-dominant people.
🟡 6. Cold + Hot Food Clash
- Eating hot dal with cold lemon juice may cause a temperature clash in the stomach.
- While not dangerous, for people with weak digestion, it can cause:
- Stomach cramps
- Mild diarrhea
- Gas formation
✅ When is it actually okay to squeeze lemon on dal?
- After the dal is cooked and slightly cooled.
- In small quantities — don’t overdo it.
- If you don’t have acidity, dental issues, or sensitive digestion.
- Prefer lemon juice on moong dal or lentil salads, not on heavy dals like toor or chana dal.
✅ Some healthy alternatives:
- Use amchur (dry mango powder) or kokum for sourness.
- Add tamarind if you want tangy taste while cooking — it’s gentler on digestion.
- Garnish with coriander leaves or curry leaves for flavor without acidity.
📌 Conclusion:
Squeezing lemon on your dal once in a while is not harmful for most people. But if you do it regularly — and especially if you have digestion issues, dental sensitivity, or acidity — it can become a source of trouble. Always consider when, how much, and why you’re adding lemon.
