दही और दाल का अनोखा सच | Why Jain Kadhi is made without curd | Science & Jain Principle Explained

Описание: In this clip from our full video, Chef Shilpi Jain explains the reason behind excluding curd (dahi) + besan in a Jain-style Kadhi.

🌀 Why avoid curd + besan (or curd + dal)?
Because when curd (which contains live bacterial cultures) is mixed with besan, moong dal, or pulses — and comes in contact with saliva during digestion — it can promote rapid multiplication of microorganisms (even beyond what’s normal in simple curd fermentation). According to Jain food philosophy, this multiplication is viewed as creating additional lives (microbes) that one would inadvertently consume and thereby violate the principle of Ahimsa (non-violence).
Chef Shilpi also addresses the scientific basis behind this belief, and how her curd-free Kadhi avoids this issue while still staying flavorful, satvic & Paryushan-friendly.

🙏 If you found this explanation enlightening, check out the full recipe video where she also shares 3 secret ingredients, variations, and the complete method for Jain Kadhi.

🔔 Subscribe & don’t miss more Jain recipes + food philosophy
#JainKadhi #NoCurdKadhi #JainFood #Ahimsa #ScienceAndFaith #ShilpiJain #JainRasoi

🧠 Explanation, background & reasoning (to help you script or answer viewer questions)

Here is a deeper dive into both the scientific side and Jain philosophical side of why some Jains avoid mixing curd and besan (or curd + pulses):

🔬 Scientific / Biological Perspective

Curd contains live microbial cultures
Curd (dahi) is made by fermenting milk using starter cultures of lactic acid bacteria. These bacteria (e.g. Lactobacillus species) are alive and propagate in the curd environment.

When mixed with protein-rich substrates
Besan (gram flour) or pulses (e.g. moong dal) contain proteins and nutrients. If live curd bacteria are mixed into such substrates, under favorable conditions (warmth, moisture, etc.), they can multiply more rapidly.

Saliva as a catalyst / medium
Once the mixture is eaten, saliva contains enzymes and moisture that can help microorganisms proliferate more quickly. So the thinking is that the mixture of curd + protein substrate + saliva leads to a higher number of microbial growth — possibly more “living beings” entering your digestive tract.

Fermentation & microbial proliferation
The general science of microbes is that where there is food + moisture + warmth, microbes multiply. In fermented foods, we already harness this process under controlled conditions.

Health risk vs. controlled fermentation
In standard culinary practices, controlled fermentation (like yogurt, curd, dosa batter) is beneficial and safe because beneficial microbes dominate and harmful ones are suppressed.


But from the Jain perspective, even beneficial microbes count as life forms whose propagation may lead to harm (karma).

🕉️ Jain Philosophical / Ethical Perspective

Ahimsa (Non-violence) includes microbes
In Jain doctrine, ahiṃsā is not only about not harming large animals but also all living beings, including those with one sense (ekendriya) or minimal life forms.


Increasing life forms is “violent”
If mixing curd + besan + saliva causes multiplication of microbes, then one is effectively causing more lives to come into being (in a way), and then consuming them. That is seen as violating non-violence, because you’re contributing to the proliferation and killing (through digestion) of microbes.

Scriptural and traditional cautions
Some Jain food texts caution against combining certain foods (like pulses, curd, etc.) because “they are generative of life.” The tradition says such combinations may produce subtle life forms or chemical reactions that harm one’s being.
Jain World

Intention & awareness matters
In Jain ethics, not only the act matters, but the intention. One should avoid knowingly causing harm, even to invisible lives. This is especially observed during Paryushan and other holy periods, when strictness increases.

Alternative approaches
Thus, Jains have developed recipes (like the Jain Kadhi version) that exclude curd, or use substitutes that avoid that microbial multiplication issue, yet still deliver flavor and nutrition.