Lentils are leguminous crops known as pulses. The lentil was probably one of the first plants ever to be domesticated by humans. With 26% protein, lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp, and has become an important part of diet in many parts of the world, especially among the large vegetarian population in "Indian subcontinent". Lentils are cooked together with rice in India and are popular in the Middle East and Mediterranean dishes too. These rich sources of iron make them an important part of a vegetarian diet, well-known to be useful for preventing iron deficiency. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased.Lentils supply us some extra vitamin A (required for good vision and immunity to diseases), B2 vitamin (riboflavin) (required for energy ) and calcium (required for bone formation during growth and prevention of bone loss during old age) from lentils.
The extra protein from 50 grams of lentils will not only contribute to quantitative increase in protein consumption (required for growth and maintenance) , it will also complement the basic rice protein to give the consumer a considerable qualitative advantage. Both rice and pulse proteins are by themselves what is called "second class" protein, in that their essential amino acid profiles are not as complete as the animal proteins.
Essential amino acids, as the name implies, are those amino acids (the building units of proteins) that cannot be synthesised in the body and must, therefore, be supplied with food. Rice protein is deficient in the essential amino acid lysine, which is abundantly present in pulses.
On the other hand, pulse proteins are deficient in the essential amino acids methionine and tryptophan, which rice has in good quantities. Rice and pulses together, therefore, complement each other's proteins, and combined together the two would make complete proteins, with nutritional value as good as egg or milk protein.
Many studies showed that pulses consumption is highly correlated with a reduced mortality from coronary heart disease. So why not add pulses into our diet today!
RECIPE
This recipe originally is an Indian recipe which has become popular among Malaysians. Dhal can be served as a healthy breakfast menu or afternoon tea menu.
INGREDIENTS:
Dhal (soaked in water for few hours and boiled until soft)
Red and green chillies
Onions
Curry leaves
Flour
Water
Fresh shrimps
METHOD:
Chop chillies, onions and curry leaves. In a bowl, combine dhal, chopped ingredients, salt and add little flour to help ingredients stick well to each other. Take a small portion of the mixture and roll it into a ball, then flattened in a bit by pressing the ball on your palm. Add some water into some flour, mix them well. to glue shrimp on vadai, brush the flour-water mixture on the surface of each vadai and place shrimps on them. Press a bit. Lastly, deep friend Vadai and serve hot with chili sauce. Happy trying!
The extra protein from 50 grams of lentils will not only contribute to quantitative increase in protein consumption (required for growth and maintenance) , it will also complement the basic rice protein to give the consumer a considerable qualitative advantage. Both rice and pulse proteins are by themselves what is called "second class" protein, in that their essential amino acid profiles are not as complete as the animal proteins.
Essential amino acids, as the name implies, are those amino acids (the building units of proteins) that cannot be synthesised in the body and must, therefore, be supplied with food. Rice protein is deficient in the essential amino acid lysine, which is abundantly present in pulses.
On the other hand, pulse proteins are deficient in the essential amino acids methionine and tryptophan, which rice has in good quantities. Rice and pulses together, therefore, complement each other's proteins, and combined together the two would make complete proteins, with nutritional value as good as egg or milk protein.
Many studies showed that pulses consumption is highly correlated with a reduced mortality from coronary heart disease. So why not add pulses into our diet today!
RECIPE
This recipe originally is an Indian recipe which has become popular among Malaysians. Dhal can be served as a healthy breakfast menu or afternoon tea menu.
INGREDIENTS:
Dhal (soaked in water for few hours and boiled until soft)
Red and green chillies
Onions
Curry leaves
Flour
Water
Fresh shrimps
METHOD:
Chop chillies, onions and curry leaves. In a bowl, combine dhal, chopped ingredients, salt and add little flour to help ingredients stick well to each other. Take a small portion of the mixture and roll it into a ball, then flattened in a bit by pressing the ball on your palm. Add some water into some flour, mix them well. to glue shrimp on vadai, brush the flour-water mixture on the surface of each vadai and place shrimps on them. Press a bit. Lastly, deep friend Vadai and serve hot with chili sauce. Happy trying!
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