You are here: Home > Course > Main Course > Indian Rice > Low Cal Rice Recipes > Tendli Bhaat ( Weight Loss After Pregnancy ) Tendli Bhaat ( Weight Loss After Pregnancy ) by Tarla Dalal 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. 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Close 20 Aug 2009 This recipe has been viewed 19317 times Tendli Bhaat ( Weight Loss After Pregnancy ) recipe - How to make Tendli Bhaat ( Weight Loss After Pregnancy ) Tags Low Cal Rice RecipesWeight Loss after Pregnancy Soaking Time: 10 Minutes Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings Show me for servings Ingredients To Be Ground Into A Spice Powder2 cloves (laung / lavang) , roasted12 mm (1/2") piece cinnamon1 tsp coriander (dhania) seeds , roasted1 tsp cumin seeds (jeera) , roasted1 tsp caraway seeds (shahjeera)2 tbsp grated dry coconut (kopra)1 tbsp sesame seeds (til)Other Ingredients1 cup long grained rice (basmati)2 tsp oil1/2 tsp mustard seeds ( rai / sarson)1/2 tsp cumin seeds (jeera)2 cardamom (elaichi)12 mm (1/2") piece cinnamon1 clove (laung/lavang)1/4 tsp fenugreek (methi) seeds2 green chillies , slit5 curry leaves (kadi patta)1/4 tsp asafoetida (hing)1 1/2 cups tendli, sliced horizontally1/2 tsp turmeric powder (haldi)1/2 tsp chilli powder salt to tasteFor The Garnish2 to 3 coconut slices6 to 7 curry leaves (kadi patta) Method MethodWash 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 servingEnergy215 calProtein4.9 gCarbohydrates36.5 gFiber2.9 gFat5.8 gCholesterol0 mgSodium20.1 mgClick here to view calories for Tendli Bhaat ( Weight Loss After Pregnancy )