You are here

Healthy Indian Cooking for Diabetes

Mixed Dhal

by Sanjeev Kapoor
31 May 2009
Serves 4

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.

Ingredients

  • 100 g (½ cup) split lentil

  • 50 g (¼ cup) split green gram, skinless

  • 2½ tbsp pigeon peas

  • 2 tbsp whole black gram

  • 1 pinch asafoetida

  • ½ tsp turmeric, ground

  • 1 tsp salt

  • 2 cm (¾ inch) root ginger, crushed

  • ½ tsp chilli powder

  • 1 tsp coriander powder, ground

  • 1 tbsp olive oil

  • 1 tsp cumin seeds

  • 2 clove

  • 1 tbsp mint leaf, chopped

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.
 

sharing options

SEARCH RECIPES

Food Facts

  • Fat
    Med
  • Sat Fats
    Low
  • Sugars
    Low
  • Salt
    Med
  • Calories194kcal
  • Protein13.0g
  • Fat4.0g
  • Saturated fat0.4g
  • Carbohydrate28.0g
  • Sugars (Total)1.1g
  • Fibre3.0g
  • Salt equivalents1.3g