Diversity in your nutritional is so important. Many people look simplistically at nutritional intake as calories, macros and often with a view of energy balance for fat loss.
I personally prefer to look at food as something to enjoy, saviour and nourishment for our body and minds.
When we solely focus on calories and macros, we miss out a big piece of the jigsaw to health.
That is our micronutrient intake and those little gems are what our body thrives on!
Fall deficient in them and your health is impacted!
This is why I avoid giving people prescribed menus for nutrition at all costs!!
This is why I am trying to show you a way to incorporate your favourite Indian dishes into your daily intake without having to turn your back on your culture or health to lose weight!
Here is a quick recipe for you to use (and don't worry it includes roti and dahi too):
200g Canned Tomato
115g Chick Peas
200g Natural Yoghurt
55g Atta for 1 Roti
Drain the chickpeas and simmer them in plenty of fresh water until tender.
Drain and reserve a cup of the cooking liquid.
Heat the butter ina pan and fry the cumin seeds until they darken.
Add the onion and fry until the onion is golden.
Add the garlic, ginger, green chilli, tomato, turmeric and chilli powder and cook for five minutes.
Add the chickpeas, cup of cooking liquid, cubed potato and salt and bring to the boil.
Reduce heat and simmer for 20-30 minutes until the potato is tender.
Finally add the garam masala and cook curry for a couple more minutes.
Sprinkle with fresh coriander and serve with roti and dahi.