Momo for dinner: How this can help in reducing inflammation and the right under 20-minute recipe

According to experts, inflammation is one of the key triggers behind digestive discomfort, bloating, and chronic conditions like IBS or leaky gut. And that's why adding anti-inflammatory foods and compounds to daily diets is suggested. Such foods soothe the intestinal lining, reduce irritation, and aid balance to the gut microbiome. It is also said that as the inflammation reduces it helps the gut with better nutrient absorption, boosts immunity, and aids a healthy barrier against toxins. Steamed foods are one of the best ways to reduce inflammation, and if made right, momos, as a steamed dish can be transformed into a surprisingly wholesome, anti-inflammatory dinner option. All you need to do is focus on fresh ingredients, mindful cooking techniques, and balanced fillings. Scroll down to find out.

According to a study titled "Evaluation of Nutrient Content of Plantain-Lima Bean Momo Using Multivariance Analysis Approach," adding plant-based ingredients helps increase antioxidant activity and phytochemical content. It further helps reduce inflammation and supports immune health. It also says that using ingredients like millets, mushrooms, tofu and oats boosts fiber intake which aids digestion and promotes better gut health. Also, adding legumes and beans to momos helps improve protein content, which aids better muscle health and satiation.

First of all, replace maida or all-purpose flour with whole wheat flour or millet flour. Also, make sure that you are only steaming the momos. Use less oil for greasing and less salt, and pair them with homemade chutneys instead of mayonnaise and packaged dips. It is suggested to use vegetables like cabbage, carrots, and ginger, and garlic which are rich in antioxidants and compounds that help combat inflammation. Also, make sure to add chicken, paneer or tofu to your filling to increase the protein content.

Ingredients for dough: 1 cup whole wheat flour or millet flour, water, and salt
Ingredients for filling: ½ cup finely chopped cabbage, 1/2 cup grated carrot, 2 tbsp chopped spring onions, 1/2 cup grated tofu, 1 tsp grated ginger, 1 tsp minced garlic, salt and pepper to taste and 1 tsp soy sauce.
Method: First of all, combine cabbage, carrot, tofu, spring onions, ginger, garlic, salt, pepper, and soy sauce in a mixing bowl. Now, prepare the dough by mixing the flour, salt, and water. Once the dough is ready, cover and let it rest for a few minutes. Cut the dough into very small balls and roll into thin puris, add 1 tbsp of filling, and fold into desired shapes. Place the momos in a steamer and steam for 15-20 minutes or until the outer layer turns slightly translucent. Serve hot with homemade chutney and to make it, blend tomatoes, garlic, red chilli, and a small piece of ginger with a pinch of salt and lemon juice. This fresh chutney adds flavour without preservatives and will keep the gut healthy.

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