Healthy Indian recipes to help lower your cholesterol

High cholesterol can restrict your blood flow and increase your risk of developing cardiovascular disease. It is important to follow healthy lifestyle practices to prevent high cholesterol or lower it if your tests already show risen cholesterol levels. One such way to manage your cholesterol levels is through dietary practices. A low calorie, balanced and nutritious diet can help in managing your cholesterol, along with regular exercise. Following are healthy Indian recipes that you can include in your diet:

Ingredients: 3/4 cup boiled mixed sprouts, 2 tablespoon chopped coriander, 1/4 cup finely chopped tomatoes, 1/4 cup finely chopped fenugreek leaves, salt to taste, 1 teaspoon oil, and 1 green chili (slit).

Combine the mixed sprouts, coriander, tomatoes, fenugreek leaves and salt in a bowl and mix well. Now, heat oil in a small pan, add the green chili and sauté for a few seconds. Pour this over the salad and mix well. Serve and enjoy.

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Ingredients: 1 cup quinoa, 2 tablespoon vegetable oil, 1 dry red chili, 2 stalks curry leaves, 1/2 teaspoon cumin seeds, 1 teaspoon yellow moong dal, 1/3 cup frozen peas, 2 cup water, 1/4 cup chopped green beans, 1 large chopped onion, 1 teaspoon chopped ginger, 1/4 teaspoon, 1 teaspoon mustard seeds, 1 teaspoon urad dal, 1/2 cup chopped carrot, salt as required and 1 chopped capsicum.

Put quinoa in a strainer and rinse thoroughly under running water. Now heat oil in a pan. Add cumin and mustard seeds. Now add moong dal and urad dal. Stir and let them sauté for a few minutes. Add chopped ginger and dry red chili. Mix well. Now add chopped onions and curry leaves. Stir and then add carrots, capsicum, peas and green beans. Add salt and mix.

Finally, add the quinoa, mix well and let it cook for a few minutes. Then add water and mix well. Cover the lid and let it cook again for a few minutes till the water gets absorbed. Uncover and stir. Serve hot.

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Ingredients: 1 cup oats flour, 1/2 cup grated carrot, 1/2 cup finely chopped spinach, 2 tbsp finely chopped coriander, 2 tsp finely chopped green chilies, salt to taste, and 2 tsp peanut oil.

Combine all the ingredients, along with 1 cup of water in a bowl. Mix well to form a batter neither too thick nor too runny. Heat a non-stick tawa and grease it with ¼ tsp peanut oil. Pour a spoonful of the batter on it and spread in a circular motion. Cook till it turns light brown in color from both sides. Repeat with the remaining batter. Serve with green chutney.