Spinach and Lentil Squash

Spinach and Lentil Blend is a special dal prepared with the goodness of spinach. With the tinge of spicy taste made using onions, chillies with added tadka, this is the new version of dal that you should count on to.

Nutritional Benefits:

Lentils are energy dense, have a good amount of fibre and improve digestion. They contain antioxidants which help in managing chronic conditions such as diabetes and heart diseases.

Ingredients:

• 10 grams lentils
• 20 grams onion
• 20 grams tomato
• 10 grams butternut squash
• 40 grams spinach (boiled)
• ½ teaspoon turmeric
• 4 -5 cloves
• 1inch cardamom
• Salt and pepper as per taste
• 1 teaspoon coriander powder
• ¼ teaspoon red chili powder
• 3 cloves of garlic
• ¼ teaspoon lemon juice
• 3-4 sprigs fresh coriander
• 1 teaspoon soybean oil

Calorie Count

• Calorie
• 142.2 Kilo calories
• Protein
• 4.1 grams
• Carbohydrates
• 13.5 grams
• Fat
• 6.8 grams

• Firstly, clean, wash and soak the dal for 30 minutes and strain it.
• Take a pressure cooker, add 2 cups water, salt and turmeric. Mix well and pressure cook till 2-3 whistles.
• In another pan, heat oil and saute onions, tomato, butternut squash and boiled spinach followed by all the spices such as cinnamon, chili powder, garlic and coriander powder.
• Cook this mixture for a few minutes.
• Now transfer this mixture to the pressure-cooked dal. Cook it for 5- 10 minutes more.
• Add lemon juice and garnish with fresh coriander. Serve hot.

Over to you:

Try out this spicy and tangy recipe and pamper yourself with its delicious taste and flavour.