World Liver Day 2023: Red palms and yellow eyes along with these 5 signs indicate that you have liver disease, do not ignore the warning
Moong Dal Idli (Moong Dal Idli) Idli rice and urad dal are made after cracking them overnight. Pulses get cut due to blowing, so many people get gas problem due to this. You can use moong dal instead of moong dal. By freezing and fermenting, the nutrients in the food items increase. Due to swelling and firming, idli becomes easy to digest. Not only this, the amount of protein also increases in it. Those who are thinking of taking a low carbohydrate diet, they can try moong dal idli.
How to make Moong Dal Idli Recipe Use double rice every time you eat a bowl of moong dal. Soak moong dal and rice overnight and leave it for fermentation. Fermentation takes place quickly in summer. Now idli can be made from this batter. Whisk well a little bit of Sal Sal in the batter. Then simply put the oil rub in the smoke and put it on the gas for the mouth. Idli will be ready in 15 to 20 minutes. Now it can be eaten in a hot plate with coconut chutney.
Today is World Liver Day, on this day know what makes the liver strong and what is a healthy diet for the liver
Green Chutney (Green Chutney) Green chutney is liver friendly. There are many types of green chutney – coriander chutney, green garlic chutney, mint chutney, amla chutney, straight mango chutney. Chutney is also made from sesame seeds. Coriander chutney is made by grinding green coriander leaves with garlic, ginger and black pepper. The nutrients present in this chutney help detoxify the liver. Sesame is the best source of calcium. Whereas Amla is of Vitamin C. Ginger releases constriction in the stomach. Whereas green chilies block metabolism.
Method of preparation (Green Chutney Recipe) To make green chutney, fill green coriander leaves, then take four-five cloves of garlic and a piece of green chili and salt in it. Now add lemon juice to it and mix well. You can eat it along with normal food or you can also eat it with moong dal idli.
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