You know how it is with all these experts. They keep changing all the things that we think are sacrosanct. One day you think that coffee is good for you then the very next day you are informed that it is the worst thing for you. If on one page of the newspaper you see an article that says a glass of wine does wonders for the health of your heart, then just turn the page over and you will promptly see another article which says wine increases risks of heart attack. If it the Atkins Diet or South Sea one day, it is the Cabbage Soup Diet or General Motors Diet the next... CARBS!!! (gasp)are a big no-no these days.
How do lay people like us know what is right?
In my opinion, I think moderation is the key. Its ok to eat or drink anything as long as it is in moderation. Wouldn't you agree? Excessively eating only veggeis and fruit without any carbs, I think is as bad for the body as overdoing the rice and chapatis without adequate amounts of greens and fresh food.
If you look at what we call 'home food' in any part of India, you will find that it is a mix of complex carbs, proteins, vegetables, spices, curd, all of which come together in one wholesome meal. It covers most of the food groups and in the right quantities. I am not an expert in this field but I am sure you will agree with me here. There are the carbs in the form of rice or chapatis, proteins in the dals and sambars, vitamins and minerals in the raw and cooked vegetables and finally that powerhouse of nutrition yoghurt/curd without which no Indian meal is complete.
With all the talk these days of eating complex carbohydrates, here is a recipe that is simple, nutritious and tasty. It is whole green moong dal cooked simply with onions and tomatoes.
1 cup green moong dal
1 teaspoon jeera
2 onions chopped finely
2 onions chopped finely
2 tomatoes chopped finely
1/2 ' piece ginger
3 cloves garlic chopped finely
3 green chillies chopped lengthwise
1 tablespoon kasuti methi
salt to taste
1 tablespoon oil
1 tablespoon chopped coriander leaves
Wash and soak the green moong dal in water for about 4 hours. Boil in a pressure cooker or on the stovetop till cooked through.
Heat oil in the kadai/wok.
When hot add jeera till it sizzles and is golden brown. Add onions at this point along with ginger and garlic. When they turn translucent and start getting a little brown round the edges, add the tomatoes and the green chillies. Cook till pulpy. Add salt and kasooti methi.
Add the cooked green moong dal along with its water and boil till it thickens a little.
Garnish with coriander leaves and serve hot with rice or chapatis.