Tendli Bhaat ( Weight Loss After Pregnancy )
by Tarla Dalal
Added to 16 cookbooks
This recipe has been viewed 12665 times
Tendli bhaat, nutritious tendli comes together with spicy rice for a delicious change from the usual rice and dal. I have reduced the quantity of coconut to retain the flavour of the original while keeping the dish low-cal. Serve it with low-fat curds to mellow the spices and make for a wholesome meal.
- Wash and soak the rice for about 10 minutes. Drain and keep aside.
- Heat the oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the cumin seeds, cardamom, cinnamon, clove, fenugreek seeds, green chillies, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
- Add the tendli and rice and sauté on a medium flame for a few minutes.
- Add the turmeric powder, chilli powder, half the spice powder and salt and sauté on a medium flame for another minute.
- Add 2¼ cups of hot water and simmer till the rice is tender.
- Add the remaining half of the spice powder, mix gently and cover and simmer for another 2 minutes. Serve hot garnished with coconut slices and curry leaves.
Nutrient values (Abbrv) per serving
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