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This is a fact: Today, there are more people suffering from obesity than malnutrition. And a majority of the obese people are still looking for solutions in products which are labeled as low-fat, fat-free, gluten-free, sugar-less, diet-coke, all-natural, farm-fresh and so on.
It doesn't work that way because the problem started when most of us have stopped eating our regular traditional foods and ran after processed foods that are made in factories. Added to that, we got used to sitting in the cubicles.
Also Read: 6 Health Benefits Of Poha
Ready-made food implies your food was stripped off its nutrients in factories. Only its label talks about nutrients. Maybe this is the time, we again turn towards eating local foods, seasonal fruits and traditional foods that have helped our ancestors stay healthy and fit.
Here are some reasons why you can take 'roti-dal-sabzi'.
The actual reason why our ancestors paired lentils (dal) with rice or roti is: the fiber in the lentils prevents the blood sugar spike that may occur due to the consumption of rice or roti. Dal can help in controlling blood glucose levels and cholesterol levels too.
Masoor dal (Lentils) can go well with both rice and roti. It has protein, fiber, minerals, vitamin B1 and folate too. The best thing is this dal contributes amino acids like lysine and isoleucine.
Also Read: Health Benefits Of A Dosa
Lentils also offer iron and potassium. They contain antioxidants (flavones) which can reduce the risk of breast cancer.
Another reason why rice and dal (lentils) go well together: Rice contains certain amino acids that lentils don't have and lentils contain an amino acid that rice doesn't have. Together they provide all the essential amino acids.
Brown rice is also rich in selenium, manganese, copper, phosphorous and magnesium. And lentils offer copper, phosphorus, iron and manganese.
Let us talk about 'sabji' (cooked vegetables) which is consumed along with rice or roti. Whether it is bhindi (okra), brinjal (egg plant), cabbage or cauliflower; sabji is an Indian way of consuming vegetables.
Also Read: Health Benefits Of Idli-Sambar
Of course, eating raw is surely good but most of the traditional Indian recipes ensure that the nutrients are not lost during the cooking process.
And then, spices like turmeric and garlic are added to most of the recipes. Both garlic and turmeric are considered as super foods which are anti-microbial and have other healing properties.
Let us discuss about the 'tadka' (seasoning) whether it is dal or sabji. Cumin seeds, mustard seeds, curry leaves and cayenne pepper are added to the tadka.
Their health benefits of tadka need not even be explained or questioned. All the ingredients of tadka have useful properties.
If you are really worried about obesity, maybe you need to embrace the principle of "mitahar" which means eating less. Reducing your portion size may help.
Seeing our ancestors, we can understand that eating home food and seasonal fruits is far healthier than enjoying fast foods and trying to be health-conscious by buying products which are labeled as fat-free!