| Indian food menus are becoming more popular the | | | | So to deactivate this component of urad dal, Indians |
| world over. Indian recipes are known for the healthy | | | | use asafoetida called 'Hing'. By using a pinch of 'hing' in |
| ingredients the use of which are based on ancient | | | | the dosa batter the bad effect of urad dal is removed |
| texts, knowledge passed on from one generation to | | | | and we can benefit from the nutritious quality of urad |
| another. What is more important is that these recipes | | | | dal. |
| are now being improvised to suit modern needs. | | | | Another ingredient added to dal to overcome its side |
| In most Indian food menus, the food item has a pair of | | | | effect is cooking soda. Cooking soda again is good for |
| ingredients - one working to compensate the side | | | | digestion and prevents 'stomach gas'. A third ingredient |
| effects of the other. | | | | used in dosa batter is cumin seeds. |
| For example, dosa is an Indian recipe that is a | | | | What we are doing here is to benefit from a nutritious |
| complete nutritious meal in itself. One dosa can provide | | | | meal and have a three pronged attack over its side |
| your body with most of the required vitamins and | | | | effects. The three ingredients, asafoetida, cooking |
| nutrients. Hence if you are on a weight loss diet, you | | | | soda and cumin seeds, which are used for overcoming |
| will be able to have a filling, complete, nutritious meal | | | | the side effects of dosa, have healthy nutrients in |
| once and will not feed the urge to eat anything | | | | themselves. So we have removed the bad effects |
| between meals. | | | | and added more nutritional value to the meal. |
| The idea is to get your stomach and tongue feel the | | | | This is just one example of the many, many ways |
| satisfaction of a delicious and filling meal that it does | | | | Indian food lovers have perfected the art of eating |
| not crave for anything in between meals. | | | | healthy nutritious meal. This knowledge is passed on |
| Ingredients Complimentary and Counter Active | | | | from one generation to the next. |
| In Indian dosa we use lentils called "urad dal". This white | | | | Modern Indians do not want to spend a lot of time in |
| lentil is rich in protein, very healthy. White Dal is good | | | | the kitchen. Necessity is the mother of invention. Instant |
| for improving hemoglobin count. In India herbal doctors | | | | food items that retain the healthy, nutritious quality |
| prescribe one dosa per day for people suffering from | | | | based on the ancient wisdom of Indians are coming |
| anemia. | | | | into the food market. |
| So urad dal has all the good qualities that we need. But | | | | These healthy recipes have such ingredients that work |
| nothing is perfect in this world. Good healthy ingredients | | | | against the bad effects of each other as well as |
| do have a part that is not good for us. So does urad | | | | compliment each other's nutritional value. |
| dal. Eating a lot of urad dal can produce 'stomach gas'. | | | | |