When we talk about a Diabetic diet, there are many factors that we got to consider. First being, they should eat small measures about 4 -5 times a day, ensuring they keep their sugar levels on control. This means they cannot stuff themselves with heavy meal in one serving. So they will have to split accordingly and at the same time ensure they don’t stay hungry.
This simple and quick Indian salad ensures we address the protein requirement and also mental satisfaction.
Chickpea – 1 cup
Onions – 1 big
Coriander leaves handful
Curry leaves handful
Green chillies – 2 long
Oil – 1/2 tsp
Mustard Seeds – 1/2 tsp
Urad dal – 1/2 tsp
Salt to taste
Method to prepare:
Wash and Soak Chickpea for atleast 6 hrs or over night. Wash and pressure cook till tender.
Then take a kadai and add oil. Once its hot, add mustard Urad dal. Then add the curry leaves and chopped onions along the chopped green chillies. Saute well.
Once the onions turn pink add the cooked chickpea and salt. Simmer for 5 mins for the salt to absorb.
Finally garnish with coriander leaves
I normally pressure cook the chickpea with little salt, so adjust it while sauteing. The onions are not browned, but are left pink so that they still maintain the crunchiness.
Serving Tips: If you are serving this to others, you can even garnish fresh grated coconut, especially the kids will love it. But diabetics can avoid this garnish as its not advisable to consume coconut.