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Pregnancy can be both a wonderful and challenging time for expectant mothers. Along with all the joys and anticipation comes the responsibility of taking care of oneself and the growing life inside. One important aspect of pregnancy is maintaining a healthy diet that provides all the necessary nutrients to support the developing baby. As an Indian mother-to-be, you may have some questions about what to eat during this exciting time. Here are some tips and recipes to help you stay nourished and healthy during your second trimester. Firstly, it is important to remember that every pregnancy is unique, and there is no one-size-fits-all diet. However, there are some general guidelines that can be helpful. During the second trimester, your body requires an additional 350-500 calories per day to support the growing baby. It is important to eat a variety of foods from different food groups, including whole grains, fruits and vegetables, lean proteins, and healthy fats. It is also important to drink plenty of water to stay hydrated. One delicious and nutritious meal that any Indian mother-to-be can enjoy is a bowl of vegetable khichdi. Made with rice, lentils, and a variety of vegetables, this dish is easy to digest and packed with nutrients. To start, rinse ½ cup of rice and ½ cup of moong dal and soak them in water for 30 minutes. In a pressure cooker, heat 1 tablespoon of ghee and add cumin seeds, bay leaves, and cinnamon stick. Next, add chopped onions, ginger, and garlic and fry until golden brown. Then, add chopped vegetables of your choice, such as potatoes, carrots, green beans, and peas. Drain the soaked rice and dal and add them to the cooker, along with 4 cups of water and salt to taste. Cook on high pressure for 3-4 whistles, then let the pressure release naturally. Serve hot with a dollop of ghee and some yogurt on the side. Another great way to add some variety to your pregnancy diet is by incorporating different types of dals or lentils into your meals. One such dal is chana dal, or split chickpeas, which are a great source of protein, fiber, and essential vitamins and minerals. To make chana dal, rinse 1 cup of dal and soak it in water for at least 2 hours. In a pressure cooker, heat 1 tablespoon of oil and add cumin seeds, minced ginger, and garlic. Then, add chopped onions and fry until translucent. Add chopped tomatoes, salt, turmeric powder, coriander powder, and red chili powder and fry until the tomatoes are well cooked. Drain the soaked dal and add it to the cooker, along with 2 cups of water. Cook on high pressure for 7-8 whistles, then let the pressure release naturally. Garnish with fresh coriander leaves and serve with rice or roti. In addition to meals, it is important to snack regularly throughout the day to keep your energy levels up. The next time you’re feeling peckish, try making some roasted chana, or roasted chickpeas. Simply drain and rinse a can of chickpeas and pat them dry with a paper towel. Toss the chickpeas with some olive oil and spices of your choice, such as cumin powder, coriander powder, and paprika. Roast in the oven at 400°F for 20-25 minutes, stirring occasionally, until crispy and golden brown. Enjoy as a healthy and satisfying snack. While it is important to eat well during pregnancy, it is also important not to stress too much about what you eat. Remember to listen to your body and eat when you’re hungry. And if you have any concerns or questions about your diet, don’t hesitate to talk to your doctor or a registered dietitian. With the right balance of nutrients and a variety of healthy and delicious foods, you can enjoy a happy and healthy pregnancy.
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