• Find a Recipe
• Eating for Health
• How to Use the Nutrition Centre
• What Others are Saying
• Recipe Nutrient Table

• You are here:
• The Ismaili Home >
• Nutrition Centre >
• Recipe Detail

Serves: 4

Ingredients

100 g split lentils
50 g split green gram, skinless
30 g pigeon peas
25 g whole black gram
1 pinch asafoetida
1/2 tsp turmeric, ground
1 tsp salt
2 cm root ginger, crushed
1/2 tsp chilli powder
1 tsp coriander powder, ground
1 tbsp olive oil
1 tsp cumin seeds
2 cloves
1 tbsp mint leaves, chopped

Source

This recipe had been sourced from Healthy Indian Cooking for Diabetes

Healthy Hints

Dhals, beans and lentils are particularly helpful in diabetes because they are slowly digested and help to keep your blood glucose (sugar) levels steady.

Cooking Guide

1. Soak all the dhals in 400ml water for 1 hour. Drain, then mix with the asafoetida, turmeric, salt and 400ml water in a pan. Bring to the boil, reduce the heat and cook until done. Add more water if required.

2. Mash the dhal with a ladle and add the ginger, chilli powder, coriander and 400ml hot water. Mix well, then cook for 5 more minutes on a medium heat.

3. Heat the oil in a pan and add the cumin seeds and cloves. When the seeds change colour, add them to the cooked dhal and stir well. Garnish with the mint leaves.