Most of our sabzis have rai tadka and I never thought about it before. Now someone told me mustard seeds are hot, so I am confused. Do you avoid rai in pregnancy cooking?
Mustard seeds, interesting question! I use them daily in my cooking. I'm planning my pregnancy soon, so I'm trying to figure out all the dos and don'ts. I assume in small amounts for flavouring, it should be okay, right? But good to ask.
From a nutritional perspective, mustard seeds are used as a spice and provide minimal nutritional value in small quantities. My focus was on balanced macros and gentle exercise. In cooking, as a flavouring, they're generally not an issue. If you have specific dietary concerns, check with your doctor or nutritionist.
Oh, mustard seeds? I use them in almost everything for tadka! I'm in my second trimester and never thought about this. Is there any particular concern? I thought small amounts of spices are usually okay, but now I'm wondering if I should be careful too.
Sweetheart, mustard seeds in your regular cooking, like for tadka, are usually absolutely fine. We use them for flavour, not as a main ingredient. Just avoid eating large amounts of raw mustard or very strong mustard pastes, but normal cooking is okay. Don't stress over tiny things.
Mustard seeds, haan. My saas always uses a little bit in tadka for dals and vegetables, and she said it's completely fine. It's more of a spice, not something you eat in large quantities. So, in normal cooking, it should be okay.
Mustard seeds, like rai in pickles? Oh, that tangy kick! As a cooking spice, in small amounts, it's generally fine. I've been using them in my daily cooking without any issues. Anything that adds flavour to food during pregnancy is a blessing, yaar!
