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Green mung dal chilla
CARBS
16g
PROTEINS
6g
FATS
3g
Quantity: 100g
Glycemic Index: 45
Glycemic Load: 7
Fiber: 4g
Key Nutrients: Fiber, protein, iron
Health Impact: Moderate carb content and a medium glycemic index can cause some blood sugar elevation, but protein and fat content help moderate insulin response and digestion.
💉 Suggested Bolus
Consider a split or extended bolus if using insulin, to manage the slower digestion and absorption rate.
🍽️ Best Paired With (Veg)
- Avocado salad – Rich in healthy fats and fiber, helps to slow down the absorption of carbohydrates.
- Paneer – High in protein and fat with minimal carbs, providing satiety and aiding in blood sugar control.
🍽️ Best Paired With (Non Veg)
- Grilled chicken – Provides a high-quality protein source that helps moderate blood sugar levels after meals.
- Fish tikka – Rich in omega-3 fatty acids and proteins, supports cardiovascular health and glycemic control.
🥄 Smart Substitutes
- Almond flour – Lower in carbs and higher in fiber and protein, which can help manage blood sugar levels.
- Coconut flour – Provides a reduction in carbohydrate content and a boost in dietary fiber, aiding in slower glucose absorption.
⏱ Blood Sugar Timeline
- 0–15 min: Minimal impact as the digestion of proteins and fats begins.
- 30–60 min: Moderate rise in blood sugar, depending on the amount and type of carbs in the chilla.
- 2–3 hr: Blood sugar levels begin to stabilize due to the high fiber and protein content if appropriate substitutes are used.
— BCDF community member
🧠 Lowering Impact Tip
Add fiber-rich vegetables and serve with a high-fat side like avocado or full-fat yogurt to slow glucose absorption.
🤔 FAQs about Green mung dal chilla
Can I eat green mung dal chilla for breakfast?
Yes, but consider using low-carb flours like almond or coconut flour to minimize blood sugar spikes.
How can I make green mung dal chilla more diabetes-friendly?
Replace traditional grains with low-carb flours, increase the fiber content with vegetables, and pair with a protein-rich side.
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