Lentil Squash Stew

This comforting daal and squash is a staple dish and served with rice and roti even in almost every household in India.  Ours is tangy, savory, and delicious at only 150 calories per serving.  We like to eat ours on it's own with onions and a dash of lemon.

Ingredients: Opo Squash, Organic Tomatoes, Organic Pigeon Peas Lentils, Organic Ghee, Green Chili, Spices & Salt. 

In the Kit:  1) Toor Lentils 2) Loki Squash  3) Tomatoes in Spiced Aromatic Ghee

TIP: cut packet on three sides for easy transfer.

Instant Pot Instructions

1. Use frozen or defrosted.
2. Add 1 ½ cups water, tomatoes, lentils, and then squash.
3. SEAL and cook at HIGH PRESSURE for 11 minutes.
4. Once done, rest for 10 minutes, then VENT to release remaining pressure. Enjoy!

Stovetop instructions

1. Use frozen or defrosted.
2. Add spiced tomatoes, lentils, and squash in a saucepan with 2 ½ cups water.
3. Bring to a boil, reduce heat to medium-low.
4. Cover and cook for 20 minutes or till lentils and squash are tender. Enjoy!

Note: Salt is kept low, add to taste

Garnish with: onions, lemon juice, cilantro

Serve with: roti, rice or on its own

Leftover tip: for leftovers, prior to reheating, add a splash of hot water as all lentils thicken over time.