Dal and Vegetable Handwo ( Weight Loss After Pregnancy )
by Tarla Dalal
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This high protein variation of the traditional gujarati savory cake uses moong dal and semolina. Rich in folic acid and iron, this is a tasty way to speed up red blood cell development to make up for blood loss after delivery. I’ve cooked this in a non-stick pan to minimize oil usage.
- Combine the moong dal paste, semolina, bottle gourd, carrots, coriander, garlic, turmeric powder, chilli powder, sugar, lemon juice, ginger-green chilli paste and salt in a bowl and mix well.
- Divide the batter into 2 equal portions.
- Sprinkle the fruit salt on 1 portion of the batter and add 2 tsp of water over it.
- When the bubbles form, mix gently.
- Meanwhile, heat 1 tsp of oil in a non-stick kadhai and add ¼ tsp of mustard seeds.
- When the seeds crackle, add ½ tsp of sesame seeds and ¼ tsp of asafoetida and sauté on a medium flame for a few seconds.
- Pour the batter and spread it evenly to make a thick batter.
- Cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden in colour and crisp.
- Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
- Cover and cook on a slow flame for another 5 to 7 minutes or till it turns golden brown in colour.
- Cool slightly and cut it into equal pieces.
- Repeat with the remaining portion to make 1 more handvo. Serve immediately.
- To get 1 cup of yellow moong dal paste, clean, wash and soak ½ cup of yellow moong dal in enough water for 3 to 4 hours. Drain and blend in a mixer to a smooth paste.
|Energy|| 134 Calories|
|Protein|| 5.7 Gm|
|Carbohydrates|| 21.4 Gm|
|Fat|| 2.0 Gm|
|Iron|| 1.0 Gm|
|Zinc|| 0.6 Mg|
|Folic Acid|| 27.1 Mg|
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