Rajma Saagwala ( Weight Loss After Pregnancy )

by Tarla Dalal

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Added to 27 cookbooks This recipe has been viewed 35815 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.

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Rajma Saagwala ( Weight Loss After Pregnancy ) recipe - How to make Rajma Saagwala ( Weight Loss After Pregnancy )

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Semi-Dry Sabzis

Soaking Time: 15 Minutes Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

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)

Method

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.