Good source of magnesium, a mineral that can help regulate blood sugar.
Rich in fibers and phytochemical compounds, they have beneficial effects on improving blood sugar levels in diabetes patients.
Increases plasma lycopene levels in diabetes patients and increases the resistance of isolated LDL cholesterol to oxidation.
Ven Pongal: 1 cup Rice, ½ Cup Moong Dal, 25gm Cashew Nuts pieces, 3 Green Chillies (chopped), ¼ tsp Jeera, Salt to taste, 2 tbsp Ghee, Pinch of Hing, ½ tsp Pepper Corn (crushed), 2 Curry Leave Springs, Water as required, 1 tsp Ginger (chopped).
Sabzi: 1/4 cup Fenugreek Sprouts (methi), 1 cup Palak, 1 cup Tomato (finely chopped), 1 cup Onion (finely chopped), 1 tsp Ginger Garlic paste, 1/2 tsp Sugar/Jaggery (optional), 2 tbsp grated fresh Coconut, 1 tsp Coriander powder, 1 tsp Chillie Powder, 1/4 tsp Turmeric Powder, 3 tbsp Oil, Salt to taste.
Ven Pongal: Dry roast Moong Dal and Rice separately. Fry Cashew Nuts in a tsp of Ghee and keep it aside. Mix both Rice and Dal till mushy in a pressure cook adding Salt. Water for 4-5 whistles. Open the cooker once the pressure subsides and mash the contents well when it is hot. Heat Oil and Ghee together and add finely chopped Ginger. Sauté for 2-3 seconds then add Pepper, Jeera Seeds, Curry Leaves and pour it over the Rice and Dal mix. Add the fried Cashew Nuts and mix everything well. Serve hot with sabzi.
Sabzi: In a pan, add the Oil, when it becomes hot, add the seasoning. When the Seeds splutter add the Curry Leaves. Add the Onion and Ginger Garlic paste and sauté well. Add the Tomatoes and sauté till it becomes soft. Add the washed chopped Palak, Sprouts and sauté the same for 5-7 minutes. Add the Masalas, Turmeric Powder and again sauté for two minutes. Add salt, sugar and cook well and dry. Garnish with grated Coconut and chopped Coriander Leaves.
336kcal Calories | 9.5gm Protein | 46.5gm Carbohydrate | 13.5gm Fat | 4gm Fibre | 75mg Sodium | 0gm Sugar
