Moong dal cheela has a low glycaemic index and high protein content that stabilises morning blood sugar. Oat upma made with vegetables replaces the high-GI semolina of traditional upma with oat soluble fibre. Eggs in any preparation provide protein and fat with no carbohydrate, creating a stable glucose start.
Adding a tablespoon of flaxseed to any breakfast preparation provides both fibre and alpha-linolenic acid, both of which improve post-meal glucose responses over time. The most important principle is combining protein and fat with any carbohydrate source to slow absorption.