Rajma Saagwala ( Weight Loss After Pregnancy )


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Rajma saagwala, the goodness of kidney beans and amaranth leaves comes together to provide a low-calorie, iron and protein laden recipe. The kidney beans ought to be well-cooked to prevent any gastric problems for mother and baby.

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Soaking Time:  15 Minutes
Preparation Time: 
Cooking Time: 
Makes 4 servings
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1 1/2 tsp oil
1/2 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
3 cups chopped chawli (cow pea) leaves
1/2 cup rajma (kidney beans) soaked , cooked and drained
1/4 tsp turmeric powder (haldi)
1/4 tsp sugar (optional)
salt to taste
3 tbsp low-fat milk(99.7% fat-free)

  1. Heat the oil in a non-stick kadhai and add the cumin seeds.
  2. When the seeds crackle, add the green chillies, ginger, garlic and onions, mix well and sauté on a medium flame till the onions turn golden brown in colour. Sprinkle a little water to avoid the onions from burning.
  3. Add the amaranth leaves, rajma, turmeric powder, sugar and salt, mix well and cook on a medium flame for 10 minutes, stirring once in between.
  4. Add the milk, mix well and simmer for 2 minutes. Serve hot with rotis.
Nutrient values per serving
128 calories 7.1 gm 17.2 gm 3.1 gm 1.5 gm 1.0 mg
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