I made this for my hubby’ lunch box today . I got these recipes from Tarla dalal’s website.Both the recipes were given under Protein rich , low calorie , healthy food category. So i chose these recipes for our lunch.I made some slight changes to the actual recipe according to our tastebuds.It was nice & filling too.. Thanks to tarla dalal…About the raita , i should have named this as beetroot raita because the color of beetroot is predominant here. I’ve added carrots and cucumber to the raita. But its not visible .So adding beetroot is purely optional. If u want a nice color , please omit or add less beetroot pieces.Please find the raita recipe below.
Lime juice – few drops
Coriander leaves – to garnish
ENJOY EATING HOT WITH RAITA !!
MIXED VEGETABLE RAITA
- Cooked carrot and beetroot cubes – 1/2 cup
- Cucumber pieces - few
- Fresh curd – 1/2 cup
- Green chilly – 1/2 no (Chopped finely)
- Roasted jeera powder – to sprinkle
- Water – as needed to dilute the curd
- Salt – as reqd
- Cube cut carrot and beetroot into small pieces.Cook them for 1 whistle adding little water.
- Mix the fresh cucumber pieces with the cooked vegetables.
- Add the thick curd , reqd water and salt.( sometimes water may not be needed as the water in the cooked vegetables may be enough)
- Finally sprinkle the roasted jeera powder..
Serve with parathas and pulao !!
Green gram arose in North-eastern India and there is a long history of its use throughout Asia. Its popularity stems not just from its medicinal and nutritional properties, but also from its adaptability to drought conditions and inferior soils. The nitrogen fixing bacteria in the plant's root help replenish the nitrogen content of the soil, which makes it a valuable inter-crop in rice and sugar cane cultivation.
Nutritional value of Green Gram (Per 100 grams)
Energy : 30 caloriesHealth benefits
Unlike other pulses, green gram is free of flatulence-causing agents. This makes it an acceptable food for convalescents and pleasant weaning food for babies. The protein is especially rich in the amino acid, lysine, but it is somewhat deficient in sulphur-containing amino acids. The seeds are rich in calcium, phosphorous, magnesium, potassium, folate and other B Vitamins. They also contain appreciable amounts of Vitamin C.
Raw seeds are rich in trypsin-inhibitors that block the effects of protein digesting enzymes in the gut. Sprouted green gram has lower amounts of these inhibitors, but the best method to eliminate trypsin inhibitors is boiling. Cooking does not affect the protein profile of this seed.
Green gram's use in creating dishes is widely prevalent all over India. It is eaither used whole or split into dal. Whole green gram is the most popular sprout worldwide. Green gram in its split form is used to make khichdi, dal, barfi, payasam (a sweet dish) and other sweets. Deep fried and salted moong dal (green gram) is a popular Indian snack. Processed green gram is a common soup base, and gram flour is a common ingredient in many fried snacks.
Chinese medicine uses green gram as a remedy for oedema, fever, headache and generalised anxiety, and as a diuretic. It is also a folk remedy for arsenic poisoning and other mineral toxins.