Vegetarian breakfast with plenty of protein in the form of flavorful moong pancakes with carrot, cucumber, and walnut chutney.
Cooking with nuts and seeds is one of my favourite ways to incorporate nuts and seeds into my daily diet.
For the past four months, I’ve been on a path to greater health. I’ve learned a lot about how my body reacts to particular foods and how to eat more healthfully in the last several years. Even though I was worried I wouldn’t make it through a week without sugar and was anxious about my weekly weigh-in, I’ve surprised myself by making 18 weeks of progress… one day at a time.
A challenge, to be sure.
May was a tough month for me since I was going through sugar withdrawal. I had given up on my old way of life. I was able to disregard my sugar cravings because of my new diet, which included a shift from a carb-heavy to a protein-heavy diet, and a switch from simple carbohydrates to complex carbs. After that is taken care of, most of the rest can become routine.
Listen to this, and there are no negatives. As a result of my diet and exercise, I had lost 17 pounds and my cholesterol has dropped to a healthy level. I cannot begin to describe how upbeat, energetic, & vibrant I feel almost all of the time. After years of struggling with depressive mood swings, I am finally free of the tormenting loop of ups and downs that has plagued me. During my two-month trip to India, I braved weddings, family gatherings, and travel while maintaining a weight loss rate of roughly 3.5 kilogrammes each month. Despite the fact that I occasionally indulge in sweets! Changing a habit can be as simple as deciding to stop doing something you’ve been doing for years.
Moong dhal crepe served with a fresh chutney of walnuts and a variety of nutrient-dense vegetables. An excellent source of plant-based protein and fibre is moong dhal, while the chutney, which includes a variety of nuts, vegetables, and fruit, is low in fats & cholesterol, as well as high in omega-3 and natural sugars.
- You’ll need a chilla/crepe to make this dish.
- 1/2 cup of yellow moong dal.
- Moong cut in half with the green stems still attached.
- Cumin and a large bunch of curry leaves
- Salt to taste
- Flavorful flakes of chilli
In your blender, pulse the soaked moong dhal to a paste with smallest amount of water possible. Pulse a few times to incorporate the cumin, salt, chile flakes, and curry leaves. A thick but not runny batter would be ideal for pancakes and waffles. However, it is spreadable.
Pour a ladleful of batter into a medium-hot skillet, smear with just a little oil, gently spread it out — but not too thinly. When the top appears to be cooked, flip it over cook some other side until it is a bit crispy as well.
As a side dish to the Walnut & vegetable chutney
Somewhere between six and seven walnuts
Carrots cut into cubes
Cucumbers have been finely sliced
1 medium-sized onion
Coriander is a great addition to any dish.
1 chilly, green (optional)
a half-cup of thick yogur (preferably homemade)
Salt to the discerning palate
Blend all ingredients to a paste in a blender and then transfer to a serving plate.