By: Parenting Desk | New Delhi |
Published: July 22, 2020 4: 35: 56 pm
Here is a trimester-wise breakup of what expecting mothers should be eating to stay in the pink of health. (Source: Getty/Thinkstock)By Dr Khushboo Thakker Garodia
Studies have shown that what a woman eats during pregnancy nourishes her baby in the womb. This is why the food consumed by a pregnant woman is very important and it helps nourish all vital elements required by the foetus.
Each trimester comes with its own needs of vital nutrients for the mother and the baby. Here is a compilation of quick trimester based recipes – keeping the mother’s needs in mind.
Trimester 1
Chickpea Spinach Rice
This colourful dish is rich in protein, fibre, iron and vitamins. Chickpea is a very good source of vegetarian protein. And if you are a vegetarian or a vegan, you should be looking at including this legume in your diet.
The carbohydrate from the rice and the protein from the chickpea together add great nutritional values to the meal. This combination keeps the energy of the mum-to-be going through the day.
Serves 4
Ingredients:
150 gm (¾ cup) chickpeas
750 ml (3 cups) water
300 gm (1 ½ cups) rice
1 tomato, quartered
¼ cup carrots, diced and boiled
¼ cup French beans boiled
¼ cup finely sliced capsicums – all 3 colours
¼ cup finely sliced onions
¼ cup fresh coriander and mint leaves
½ cup blanched chopped spinach
2 tsp fresh ginger
1 green chili (optional)
4 tbsp vegetable oil
1-piece cinnamon stick
4 cloves
A pinch of asafoetida
1 tbsp coriander seed powder
1 tsp cumin seed powder
¾ to 1 tsp red chili powder
½ tsp turmeric powder
1 tsp garam masala powder (optional)
water (as required)
2 tsp salt or to taste
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Directions:
Wash and soak the chickpeas in plenty of water overnight or for 7 to 8 hours. Drain the water and place the soaked chickpeas in the pressure
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