Best Breast Milk Producer Food for Lactating Mother

Hello new mom’s, After delivery every mom loves to feed their younger one with a good amount of breast milk until the baby's stomach is full. More or less it's a blessing to get a good quantity of breast milk. Now in these modern days everyone doesn’t get breast milk, some moms can’t feed at least once also.

If you want to increase the milk supply in the natural way, Here in this article, I'm going to show you a natural food that boosts breast milk and helps in easy digestion which is rich in iron, magnesium and calcium.

Yes, I'm talking about the "dill green" spinach that you have to consume in good amounts to improve the milk supply.

For preparation of sambar

Preparation Time : 20 min

Cooking Time : 30 min

Total Time: 50 min.

Serve: 8

Ingredients

1. Dill Green Spinach - 1 or 2 bunch

   
   

   
   

2. Pigeon Pea / Toor Dal - 4-5 tbsp

   
   

   
   

3. Onion - 2 medium sized

   
   

   
   

4. Garlic - 10-12 cloves

   
   

   
   

5. Grated Coconut - 1 cup

   
   

   
   

6. Jeera - 1 tbsp

   
   

   
   

7. Red chilli powder - 2 tbsp

   
   

   
   

8. Tamarind - 2-3 pulp

   
   

   
   

9. Coriander Leaves - ½ hand

   
   

   
   

10. Cooking Oil - 2 tbsp

    
    

    
    

11. Mustard Seeds - 1 tbsp

    
    

    
    

12. Curry leaves - 8-10

    
    

    
    

13. Salt - As per taste

    
    

    Steps to do Sambar

    
    

14. In a pressure cooker, Add 4-5 tbsp of pigeon pea / toor dal and wash it thoroughly.

    
    

    

    
    

15. Add 4 glasses of water to it, and keep it on the stove.

    
    

    

    
    

16. Add 1 tbsp of salt with a good mix.

    
    

    

    
    

    4. Close the lid and get only 1 whistle, remember not more than 1.

    
    

    
    

    

    
    

17. Until take 2 bunch of dill green leaves and keep them ready separated from the roots, wash the leaves thoroughly, at least 2 times.

    
    

    
    

    

    
    

18. Chop them finely.

    
    

    
    

    

    
    

19. After getting 1 whistle, make the cooker cool completely and open the lid, add chopped dill green leaves.

    
    

    
    

    

    
    

    8. Close the lid, cook 1 more whistles in medium flames, only one.

    
    

    
    

    

    
    

20. In a pan, heat 1 tbsp of oil.

    
    

    

    
    

21. Add 2 medium size chopped onions, and 10-12 cloves of garlic.

    
    

    
    

    

    
    

22. Fry them until they get brownish, and switch off the stove.

    
    

    
    

    

    
    

23. Now add 1 cup of grated coconut into a jar.

    
    

    
    

    

    
    

24. Add 1 tbsp of jeera into it.

    
    

    
    

    

    
    

25. Add 2 tbsp of red chilli powder.

    
    

    
    

    

    
    

26. Add 3 pulp of washed tamarind to it.

    
    

    

    
    

27. Add fried onion and garlic mixture to it.

    
    

    
    

    

    
    

28. Add water to it .

    
    

    
    

    

    
    

29. Grind into fine paste.

    
    

    

    
    

30. Add 2 tbsp of cooked dal from the cooker into the jar.

    
    

    
    

    

    
    

31. Add washed coriander leaves.

    
    

    
    

    

    
    

32. Grind into coarse.

    
    

    
    

    

    
    

33. Take 2 tbsp of grounded mixture and keep it aside.

    
    

    
    

    

    
    

34. Heat a vessel and add 1 tbsp of oil.

    
    

    
    

    

    
    

35. Add ½ tbsp of mustard and let it splitter completely.

    
    

    
    

    

    
    

36. Add a few curry leaves, switch off the stove.

    
    

    
    

    

    
    

    26. Drain the cooked dal and dill leaves mixture into the same vessel. "Don’t waste the water".

    
    

    

    
    

37. Add the rest of the grounded mixture from the jar to the vessel.

    
    

    
    

    

    
    

38. Gently mix with the drained water.

    
    

    
    

    

    
    

    29. Follow this consistency of sambar and don't forget to check the salt.

    
    

    
    

    

    
    

39. Cook the sambar in medium flame for 5 - 6 minutes.

    
    

    
    

    

    
    

40. Now the sambar is ready.

    
    

    
    

    

    
    

    For preparation of dill green leaves masala.

    
    

    Ingredients

    
    

41. Onion - 4 medium sized (finely chopped)

    
    

    
    

42. Oil - 1 tbsp

    
    

    
    

43. Green chilli - 4 (finely chopped)

    
    

    
    

44. Grated coconut - 1 cup

    
    

    
    

45. Mustard - 1 tbsp

    
    

    Steps to do dill green masala

    
    

    
    

46. Heat a pan, add 1 tbsp of oil.

    
    

    
    

    

    
    

47. Add 1 tbsp of mustard and let them to splitter.

    
    

    

    
    

48. Add chopped chilli, fry them.

    
    

    

    
    

49. Add finely chopped onions, fry them until they get brownish.

    
    

    
    

    

    
    

50. Add grated coconut, fry them.

    
    

    

    
    

51. Add drained dal and dill green leaves mixture to it.

    
    

    
    

    

    
    

52. Add 2 tbsp of grounded masala, (remember step 22 from the sambar procedure).

    
    

    
    

    

    
    

53. Mix it thoroughly.

    
    

    

    
    

54. Close the lid and cook in simmer for 1 minute, switch off the stove.

    
    

    

    
    

55. Enjoy the south traditional bassaru with raagi mudde and rice, the best food for lactating mother.

    
    

    
    

    

    
    

    Special Info

    
    

    • Instead of red chilli powder, you can add green chilli also. But you have to fry them with onion and garlic before grinding.
    • Or you can put them in cooker with dal and dill green leaves.
    • Since you are serving this recipe for lactating mother so, its good to be less spicy.
    • Increase the quantity if you are serving more people.