Steamed Rice (1 Cup, Cooked), Fish (100 G), Toor Dal (Swad) (1 Serving) and Home - Alu Jhinga Posto (1 tbspoon)

Reduce the steamed rice portion and replace part of it with cauliflower rice or a small serving of quinoa.

Keep the fish and jhinga posto, but use minimal added oil and avoid adding sugar to the posto gravy.

Increase the proportion of non-starchy vegetables alongside the meal, such as spinach, bottle gourd, okra, cabbage, or green beans.

Have the toor dal as a thicker, fiber-rich preparation with vegetables; avoid pairing it with extra rice or fried sides.

Eat the fish, vegetables, and dal before the rice, and eat slowly to moderate the rise.

Take a 10–20 minute easy walk after the meal, if appropriate for your health.