Lentils are indispensable in an Indian’s kitchen. The variety is complemented with the myriad dishes from every region that’s both nourishing and delicious. But you know, eating healthy is such a tricky business. The ancient traditions and practices have been lost; replaced with convenience and half baked information. We don’t know how to optimize every morsel we put in our mouths. We have become this generation that prioritizes flavor and taste over enrichment of our self. No, don’t get me wrong – flavor is important. But ONLY taste over nourishment is what I have an issue with. How else can you account for snacks like Potato Chips (that in fact doesnt honestly contain potatoes even!), Jelly Beans, M&M’s and junkyard worthy candies (and others) in the market today?
Anyway, I digress. Legumes form an important part in a balanced diet – especially for a Vegetarian. But Nature protects its plant seeds with an anti nutrient - a natural substance that impairs the absorption of iron, zinc, calcium and other minerals. Here you are, believing that you are eating healthy but are actually not, since you body hasn’t been able to process any of the nutrients you consumed. This is when preparing foods properly becomes essential. When I look into traditional foods, many involve the art of soaking, sprouting and fermenting foods. They were done for a good reason. It helped remove the phytates and enabled the body to not only digest these foods better but also helped in processing the essential nutrients well. Its not as complicated as it sounds. Just soak your legumes and whole grains the previous night and as and when possible, sprout them. It becomes easier once you have the routine set. I usually take one day of the week to start the sprouting process and in 2-3 days I have enough to see me through the week.
This particular recipe is a popular South Indian dish from Tirunelveli where Black Lentil (Urad Dal) is combined with rice to make a khichdi (khichri). I use whole black lentils, soaked and sprouted instead of just using split black lentil or white version. I also find many recipes that don’t soak them. While you can try those methods when short of time, I would recommend using sprouted whole black lentils for optimum benefits. Minimally spiced, easy to put together with minimal ingredients, its a complete protein . Goes well with any side dish, but eating it with Sesame Chutney (Ellu thuvayal/chutney) is traditional to the region. (...)
Read the rest of Karuppu Ulundhu Sadham (Urad Dal Rice) at Chef In You
© DK for Chef In You, 2017. |
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