Rajma Saagwala ( Weight Loss After Pregnancy )
by Tarla Dalal
Added to 26 cookbooks
This recipe has been viewed 29421 times
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.
- Heat the oil in a non-stick kadhai and add the cumin seeds.
- 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.
- 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.
- Add the milk, mix well and simmer for 2 minutes. Serve hot with rotis.
Nutrient values per serving
|Energy|| 128 calories|
|Protein|| 7.1 gm|
|Carbohydrates|| 17.2 gm|
|Fat|| 3.1 gm|
|Fibre|| 1.5 gm|
|Zinc|| 1.0 mg|
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