Lentil Squash Stew

This comforting daal and squash is a staple dish and served with rice and roti 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.

In the Kit:  1) Lentils 'toor' 2) Squash 'loki' 3) Tomatoes in Spiced Aromatic Ghee 

Ingredients: Opo Squash 'loki', Organic Tomatoes, Organic Pigeon Pea Lentils 'toor', Organic Spices (Coriander, Cumin, Fenugreek, Turmeric, Cayenne, Asafetida, Red Chili Pod), Organic Ghee, Organic Green Chillies & Salt.

Instant Pot Instructions (use frozen or defrosted)

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

Stovetop instructions (use frozen or defrosted)

1. In a lidded pot, add spiced tomatoes, lentils, and squash with 3 ¾ cups water.
2. Bring to a boil, reduce heat to medium-low.
3. Cover and cook for 20 minutes or until 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.