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Diabetes is a condition that is found amongst most Indians. It is an ailment where there is high levels of blood sugar or glucose coursing through one's veins. Glucose is produced in our bodies from the food we consume everyday. It is the nature of those foods that determine how quickly or consistently it would provide energy to our bodies. That is determined by the glycemic index or GI of those foods. People suffering from diabetes can have problems in absorbing glucose in their bodies due to the pancreas not producing enough insulin or the body having created a resistance to insulin.
Satvic diet is a holistic approach to eating and that includes having plant-based foods supplemented by fruits, nuts and seeds that are healthy for the body and discarding man-made mass-produced foods. It is an Ayurvedic practice aimed towards better consumption habits to evade or cure the effects of irreversible ailments one might be facing in their lives. Satvic diets are catered to a lot of ailments, particularly to diabetics as it proves to be helpful in curing the effects of diabetes if practiced consistently over a period of time. Here are 3 recipes that aim to do just that.
1.Sweet Potato Fries with Daliya and Kulthi Dal
Image Credit: chezshuchi.com
For the sabzi:
-2 tbsp coconut oil
-1 tsp cumin
-½ tsp turmeric
-½ cup water
-½ cup tomato, chopped
-½ tbsp coriander powder
-1½ cups bottle gourd, peeled and chopped
-1 tbsp rock salt
-3 sprigs of coriander, finely chopped
For the roti:
-100 grams jowar flour
-¾ cup hot water or add as required
-⅛ tsp salt
Method:
For the sabzi:
-Take a kadhai and put it on low heat. Add the oil and add cumin seeds to it.
-Saute the cumin seeds for a minute and add turmeric.
-Once the seeds start spluttering, add the chopped bottle gourd and mix well.
-Add rock salt and coriander powder and mix them well. Add the water and cover with a lid and leave it on low flame.
-Stir it once or twice in between and check for doneness and seasoning. Cook it on a low flame until it gets mushy.
-Once it gets soft remove it from the flame and transfer it into a bowl. Garnish it with some chopped coriander leaves.
For the roti:
-In a parat take the jowar flour. Add 2 to 3 pinches of salt and mix it with the flour.
-Then add about ½ cup hot water and mix the water with the jowar flour bit by bit.
-Add the remaining ¼ cup water and mix.
-When the heat has subsided, knead the dough with your hands.
-Knead very well. If the dough feels sticky or pasty, then add adequate jowar flour. Cover and keep the dough aside, till it comes at room temperature.
-Then make small doughballs. Sprinkle a good amount of jowar flour on the rolling board. Flatten a ball and place it on the flour. Add some more flour on top.
-Roll the roti out to a round shape.
-Then place it on a tava on high heat.
-Let the base cook for till it doesn’t stick and then flip the roti.
-Allow this to cook till you see light brown spots.
-Remove the tawa and cook it over direct flame till it has puffed up and cooked all over.
Serve the jowar roti with lauki ki sabzi and enjoy!
3.Kabuli Chana Chaat
Ingredients:
-500g boiled, cooked chickpeas
-300g cucumber, diced
-200g tomatoes, diced
-50g onion, chopped
-1 tbsp rock salt
-3 tsp black pepper
-4-5 sprigs of coriander leaves
-3 tsp lemon juice
Method:
-Add the chickpeas, tomatoes, onions and cucumbers to a large mixing bowl.
-Add salt and pepper and mix well.
-Chop the coriander leaves and add it in the mix.
-Add the lemon juice, toss it all together and serve.
