Why a blog on GD?

I thought of writing something on diet for Gestational Diabetes (GD) when my daughter-in-law had GD last year. Being a vegetarian, she had very little choice when it came to American hospital diet. She was admitted in the hospital on the 26th week of gestation with high GD and for about 3 weeks, I had to manage her diet with proper calculation of carbohydrate, protein and fibre.With proper guidance and wonderful cooperation from her dietitian, we could keep her glucose level under control. She delivered a girl baby on her 29th week, and both mother and daughter are doing great today.

Monday, January 23, 2012

SPINACH PARUPPUSULI

ONE MORE WITH SPINACH--- SPINACH PARUPPUSULI
                                                   

Palak, methi or any spinach
1 bunch
Toor dhal
½ cup
Bengal gram dhal
¼ cup
Red chilli
2
Oil
1tbsn
Curry leaves
handful
Grated coconut(optional)
2 tbsn
Salt to taste.



  1. Wash the dhals and soak them for an hour.
  2. Cut the greens into small pieces.
  3. Grind the dhals coarsely with chilli and salt but without water.
  4. Pour the oil in a tawa, season mustard and urad dhal and add the ground dhal mixture.
  5. Saute well till the dhal mixture becomes separate and loose.
  6. Microwave the greens for 2 minutes till they get cooked well.
  7. Add the greens to the dhal paruppusuli and mix gently without making it a lump.
  8. Close the stove and keep the curry open so that all water will evaporate.
  9. This is a wonderful vegetable which has all the nutritional value of both spinach and dhals.
  10. One can use this in the place of sambar to have with rice.
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