FOOD SPECIAL..DAL CHAWAL

Dal Chawal Is Even Better
Than your Momma Told You

Because it’s not a coupling of convenience but a scientifically backed fact.
Certain foods like dal chawal draw out the best in each other when eaten together.
O UR ELDERS did not tire of telling us to ‘eat everything’, repeatedly. Actually the point they were making was: ‘Get variety’. They followed a simple logic – our body needs all sorts of nutrients. Also some foods are always paired with others; they are just eaten that way. But these aren’t blind pairings, there’s a methodology at work here, and as experts the world over are now realising, this hides a simple truth – nutrient optimisation.
It is clear enough now that instead of isolation, some foods work better – for the body – in combination with others. Every food that we eat has its own profile of nutrients, which do the body good, but when combined judiciously with other foods, the benefits get squared – thus delivering better health.
The simplest example is the dalchawal combination, which has been a staple in Indian homes forever. The wisdom here is that both fill in the missing essential amino acid (protein building blocks) in the other – making the protein complete. Similarly in some parts of the world sliced almonds are added to lentil soup (this again boosts the protein quality). These are age-old, widely practiced examples of what experts today call ‘food synergy’ or optimised food combinations.
Researchers have for years been looking beyond the basic food groups (fats, carbohydrates, proteins, fibre, vitamins and minerals) to try and arrive at the perfect diet. And fortunately, along the way they have also unearthed ‘best partners’ that together maximise goodness.
by Kavita Devgan HT120422