moong dal cheela with vegetables (1 1 Serving)

Reduce the cheela portion size and make 1–2 smaller cheelas with extra non-starchy vegetables such as spinach, methi, zucchini, bell pepper, mushrooms, or cabbage.

Increase protein by adding paneer, tofu, egg, or unsweetened Greek yogurt on the side; avoid sweetened yogurt or sugary chutneys.

Use a modest amount of fat while cooking, such as mustard oil, groundnut oil, or ghee, rather than making the cheelas very dry.

Start the meal with a salad of cucumber, tomato, lettuce, cabbage, and lemon, then eat the cheela slowly.

Skip high-carbohydrate accompaniments such as rice, bread, potatoes, sweet chutney, or sweet drinks with the cheela.

Take a gentle 10–20 minute walk after eating, if medically appropriate for you.