Empowering mothers worldwide through connection, support, and shared experiences ✨
Start with skinless moong dal (lightest on the tummy) or masoor dal, mixed in small amounts into a familiar cereal or vegetable puree, increasing the dal proportion slowly; a hing tadka in ghee aids flavour and digestion.
⚠️ Caution:If your baby repeatedly vomits after a particular dal, pause it and consult your pediatrician to rule out intolerance or allergy.
Parents worry when their baby vomits after dal, wondering if it's an intolerance. The community suggests starting with the lightest dals in tiny amounts mixed into familiar food and increasing slowly, while advising a pediatrician check if vomiting persists.
Here's what moms in our community shared based on their own experience.
Start with moong dal without skin - it's the lightest on the tummy.
If the meal is only dal, mix it into a cereal the baby has adjusted to (ragi, rice or wheat) then slowly increase the dal percentage.
Try masoor dal, it's light on the stomach. Add small quantities into vegetable purees, plus a hing tadka in ghee for flavour and digestion.
Introduce yellow moong dal with rice and ghee, hand-mashed after pressure cooking. After 8 months you can give toor dal pressure-cooked and mashed with rice and ghee.
Try mixing dal with steamed carrot instead of rice and see if that helps.
The information shared on this page comes from real experiences of mothers in our community. While we strive to provide helpful insights, this content is for informational purposes only and should not be considered medical advice. Always consult with your pediatrician, healthcare provider, or other qualified medical professional for any questions regarding your child's health or development.
Last reviewed: June 17, 2026
Join our community to ask questions, share experiences, and connect with fellow mothers.
Join a Community