Posts in category: Breakfast Dishes

Many cultures consider rice to be a staple grain because it contains vital carbohydrates that provide the body energy even though it contains less protein than other cereals. Carbohydrates can keep you energized and satisfied and are important for fueling exercise. Rice, particularly white rice, generally gets digested easily because it is low in fat and fiber, and so it’s better to eat brown or semi-brown rice. Brown rice, especially, is an excellent source of many nutrients, including fiber, manganese, selenium, magnesium, and B vitamins. Toor dal, also known as arhar dal, red gram dal or pigeon pea, is a staple in many parts of India. It is protein-rich pulse that’s high in fiber and carbohydrates. It’s a good source of iron, calcium, and folic acid also contains vitamins C, E, K, and B complex. The relatively high amount of folic acid in it may help prevent birth defects in babies and the high protein and potassium content may help with muscle growth and blood pressure regulation. It’s low on the glycemic index, releasing energy slowly helping to keep us satiated for a longer time, so is good for diabetics. However, some people find that toor dal can trigger acidity or heartburn, particularly if they are prone to acid reflux. It’s always a good idea to soak toor dal for three to four hours before cooking to reduce reduce the phytic acid in it that can cause digestive issues. Adding a little masoor dal could also help with the acidity. Consuming large amounts of toor dal can overwhelm the digestive system. Combining toor dal with spicy foods can also exacerbate acidity, so it’s best to eat it in moderation and with less spicy accompaniments. Adding vegetables to a dish is one of the best ways to make it more nutritious.