Exploring the Richness of Indian Breakfast: Why It's Better Than the Rest

A lot has already been said about what to eat, what not to eat, how much to eat, and when to eat. These discussions can go on and on. Even as you read this, I am sure someone somewhere is discussing this over their morning or evening tea, at the office lunch table, or on the phone with friends. Honestly, these discussions can get a little intimidating because you almost end up feeling like you cannot eat anything!

I was born in a traditional Indian family with intelligent parents (both are doctors, by the way), so having a healthy breakfast was a norm. Skipping breakfast was a concept I only became aware of when I was around 25 years old, and I started overhearing about it from my friends who were 'going on a diet.'

These days, we have the privilege of having multiple options for breakfast. Depending on your diet preferences and routines, there are a lot of healthy options available. And no, grabbing a synthetic fruit juice doesn't count as a healthy breakfast.

I am of the strong opinion (with heavy-duty evidence) that Indian breakfasts are healthier options. If you don't have the time, feel free to eat them just a few days a week. But honestly, all of us residing in Indian cities have maids coming in the mornings who can easily get it sorted out. The best part is, you can knock off random chemicals and xenoestrogens that wreak hormonal havoc in your bodies in one clean sweep. When you make your breakfast yourself, you know exactly what went in, and so does your stomach when it's digesting it.

How are they healthier options? Let's check out a few of the most popular standard breakfasts here:

1. Idly, Sambhar, Chutney: This is one of the best breakfast options you can ever get your hands on, and I am not talking about the 'ready to eat' ones that are available on the store shelves. This is the 'Idly' made the good old way. Well, no one stopped you from using an electric mixer, of course! Just look at the contents! 'Idly' is made of rice and 'Urad Daal'—a perfect balance of carbs and protein. The accompaniment 'Sambhar' is made with 'Toor Daal' and vegetables, so you get fiber and micronutrients too. The best part is the chutney. Coconut is rich in good fats, and when consumed with curry leaf and mustard seeds 'tadka,' you have a magic concoction that actually reduces the GI of the overall food intake, keeping you full for longer.
   

   
   

   

   
   

2. Stuffed Paratha and Curd: These are flatbreads traditionally stuffed with seasonal vegetables. In winter, feel free to use radish, cauliflower, or even 'Paneer' (cottage cheese), and in summer, you can use the old standby, potato. The reason 'Parathas' have managed to get a bad reputation for being heavy is the way we eat them these days. Traditionally, they were eaten in winter with big blobs of butter that would make your heart stop. But that's the thing—hot 'Parathas' in chilly winter are the best thing to eat, not just because you can appreciate their taste better, but the butter in them is actually good for you, keeping you warm through the North Indian winters. The side of curd gives you more protein and helps ease any discomfort that the chilies in the stuffing might give you. Again, a good balanced option of carbs, protein, and fats. However, you might have to exercise portion control because you might tend to overindulge in them.
   

   
   
   
   

   

   
   

3. Poha: This is a good one! 'Poha' is basically puffed and flattened rice made with onions, ginger, lemon juice, and lots of coriander leaves. It typically has a wonderful sweet, sour, and salty balanced taste. Up north, it's made with peanuts, but during winter, peas are a popular addition too. It is generally topped off with some 'Bhujia' made out of gram flour, which is rich in protein. There's a reason why 'Bhujia' is so salty and spicy—it's only to be used to enhance the flavor, not to be eaten by itself.
   

Fried food traditionally was not consumed the way we eat it these days. There used to be specific festivals when you made these. Once a year! You ate till it lasted, and once it was over, there was no other option but to wait for the festival to return. Not how we consume them these days out of the store shelves. It's not the food that's bad; it's our eating pattern that has gone completely out of sync from the traditional wisdom, which was closer to nature and easier to assimilate by both mind and body.

4. Cheela: This one is my personal favorite. I can actually eat these for all my meals. Hey! Don't judge me... I really do love them. 'Cheela' is typically made out of soaked and ground 'Moong Daal' with the skin. Heaps of coriander or fenugreek leaves can be added too. Lots of roughage there along with protein. There are some variations out there; 'Cheelas' are also made of 'Chana Daal' or even multi-grain flour. These are a weight watcher's best friend EVER!
   

So there you go—healthy Indian breakfasts. Make them a part of your breakfast routines and enjoy health and taste together.