Taste a spoonful of dal before and after adding lemon. The second spoonful offers a small lesson in rasa: a dish need not belong to just one taste. Ayurvedic writing names six tastes, commonly rendered as sweet, sour, salty, pungent, bitter and astringent.
A Gujarati meal makes the last two especially easy to discuss. The bitterness of karela is different from the drying, puckering feeling an unripe fruit can leave in the mouth. English speakers sometimes call both sharp, which hides a distinction the six-taste vocabulary helps bring into focus.
At a family lunch, ask two people to describe the same spoonful before naming its ingredients. One may notice jaggery first, another mustard or lemon. That disagreement is part of the interest. This is an exercise in attention and language, not a requirement to include every taste at every meal or to change a medically prescribed diet.
Further reading: Indian perspectives on Ayurveda (NEIAH)