Managing diabetes during Ramadan requires careful meal planning, especially during Iftar. Individuals with diabetes can opt for diabetic-friendly recipes that help manage blood sugar levels while still being flavorful. Dr. Manjunath Malige, Director of Diabetes and Endocrinology at Sakra World Hospital in Bengaluru, suggests a selection of delightful Iftar recipes for individuals with diabetes:
Watermelon and Paneer Salad:
Toss watermelon cubes with crumbled paneer and torn mint leaves.
Squeeze lime juice over the salad and serve chilled.
Chickpea and Spinach Curry with Brown Rice:
Sauté onions, garlic, and ginger in olive oil until tender.
Add spices, tomatoes, canned chickpeas, and spinach.
Simmer until the sauce thickens and serve over cooked brown rice.
Lentil Soup:
Sauté onions, carrots, celery, and garlic until softened.
Add lentils, diced tomatoes, vegetable broth, and spices.
Simmer until lentils are tender and adjust seasoning.
Indian Yogurt Delight:
Layer yogurt, diced fruits, crushed nuts, and a dash of cardamom powder in a glass.
Garnish with additional fruit and nuts and serve chilled.
Baked Chicken:
Season chicken breasts with garlic, lemon juice, and herbs.
Bake alongside fresh vegetable spears until tender and serve with a squeeze of lemon.
Dr. Manjunath Malige emphasizes the importance of consulting a doctor to adjust medication doses during Ramadan for effective blood sugar control.
Dr. Rajeshwari Panda, HOD of Nutrition and Dietetics at Medicover Hospitals in Navi Mumbai, adds more options:
Grilled Chicken Tikka:
Marinate chicken in yogurt, ginger-garlic paste, lemon juice, and spices.
Thread onto skewers and grill until cooked through.
Serve with mint yogurt dip and salad.
Mixed Vegetable Stir-Fry:
Sauté mixed vegetables in a non-stick pan with minimal oil.
Season with cumin, coriander, turmeric, and garam masala.
Garnish with fresh coriander and serve hot.
Chana Chaat:
Mix boiled chickpeas with diced onions, tomatoes, cucumber, and boiled potatoes.
Season with chaat masala, black salt, lemon juice, and roasted cumin powder.
Garnish with coriander leaves and serve as a snack.
Fish Curry with Spinach:
Prepare a curry base with onions, tomatoes, ginger, garlic, and spices.
Add fish fillets and simmer until cooked.
Stir in chopped spinach and serve with brown rice or whole wheat roti.
Stuffed Bell Peppers:
Cut bell peppers in half and stuff with cooked quinoa, vegetables, and paneer.
Bake until peppers are tender and serve with mint yogurt dip.
Egg Bhurji (Scrambled Eggs):
Sauté onions, tomatoes, and green chilies with minimal oil.
Add beaten eggs, scramble until cooked, and season with spices.
Garnish with fresh coriander and serve with whole wheat toast or roti.
Vegetable Dalia (Broken Wheat) Upma:
Sauté mustard seeds, curry leaves, and green chilies in minimal oil.
Add diced vegetables and pre-cooked dalia, season, and garnish with coriander.
Low-Sugar Fruit Salad:
Combine diced fruits, sprinkle with chaat masala, and serve chilled.
Dr. Rajeshwari Panda recommends adjusting spices, monitoring portion sizes, and avoiding sugar, honey, and jaggery for stable blood sugar levels during Ramadan.
