English Moong Dal Chilla (1 Piece) and English Indian Paneer Bhurji (1 Cup)

Keep the moong dal chilla portion smaller (for example, 1–2 medium chillas) and avoid adding rice flour, semolina, potato, or refined flour to the batter.

Increase the paneer bhurji-to-chilla ratio and add non-starchy vegetables such as spinach, capsicum, mushrooms, tomato, or cucumber.

Add 1–2 teaspoons of chia seeds or ground flaxseed to the chilla batter, and allow the batter to rest briefly before cooking.

Cook with minimal oil and avoid sweet sauces, ketchup, sweetened chutneys, or sugary drinks alongside the meal.

Eat slowly and start with a salad of cucumber, tomato, leafy greens, and lemon before the chilla and bhurji.

Take a 10–20 minute easy walk after eating, if appropriate for your health and mobility.