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Your meal is well balanced

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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.

MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

"The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data."

What is the energy content breakdown?

Protein

9.5g / 18%

Carbohydrates

27.1g / 53%

Fats

6.2g / 28%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Garnish with lemon juice
The absorption of iron in spinach can be increased by pairing it with lemon as it contains vitamin C.

MyMenu IQ™

Banaras Ka Sagpaita Recipe

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Indian Main Course

Banaras Ka Sagpaita Recipe

Name: Banaras Ka Sagpaita Recipe
Prep time: PT20.00M
Cook time: PT35.00M
Total time: PT56.00M
Yield: 6.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 200 Grams Urad Dal; 250 Grams Spinach (cleaned and finely chopped); 3 Cups Water; 1 Pinch Salt (To Taste); 2 Tablespoons Ghee; 1/4 Teaspoonful Hing (Asafoetida); 1/2 Teaspoonful Cumin Seeds; 1/4 Teaspoonful Turmeric Powder; 3 Units Tomato; 4 Units Green Chillies; 1 Inch Ginger (Grated); 1/4 Teaspoonful Red Chilli Powder; 1/4 Teaspoonful Garam Masala Powder; 3 Tablespoons Coriander Leaves

(8)

56Min

Medium

Recipe Variants

Sagpaita is simply a dal cooked with winter greens which can be spinach or bathua and is spiced with signature hing, ginger and chillies, which is traditional of the region. The dal usually used is Urad, but other dals are also commonly used for variety.

Ingredients

6 Servings

1 Sachet

MAGGI Masala-ae-Magic

200 gms

Urad Dal

250 gms

Spinach (cleaned and finely chopped)

3 Cups

Water

1 Pinch

Salt (To Taste)

2 Tablespoons

Ghee

0.25 Teaspoon

Hing (Asafoetida)

0.5 Teaspoon

Cumin Seeds

0.25 Teaspoon

Turmeric Powder

Tomato

Green Chillies

1 Inch

Ginger (Grated)

0.25 Teaspoon

Red Chilli Powder

0.25 Teaspoon

Garam Masala Powder

3 Tablespoons

Coriander Leaves

Copy

Nutrition Value

Energy

196.17 kcal

Protein

9.53 g

Carbohydrates

27.15 g

Fats

6.19 g

Information per serving

Step 1
20 Min

Clean and wash urad dal, then soak in water for an hour. Prepare ingredients as mentioned in the list.
Step 2
10 Min

Pressure cook the urad dal with spinach and salt for 2-3 minutes after the first whistle. Grind tomatoes, green chilies and ginger to make a fine paste.
Step 3
15 Min

Heat the ghee in a karahi, add asafetida and cumin seeds, once the cumin seeds splutter add turmeric powder, red chili powder, tomatoes, green chili and ginger paste and fry till tomatoes are well cooked and the ghee starts separating from the masala.
Step 4
10 Min

Check the amount of water in the dal, if it seems too thick, add some hot water as per your requirement. Then add the fried masala and MAGGI Masala-ae-Magic, simmer for a few minutes, add garam masala powder and add salt to taste.
Step 5
1 Min

Garnish with coriander leaves and serve hot with steamed rice.

Step 1 of 5

Clean and wash urad dal, then soak in water for an hour. Prepare ingredients as mentioned in the list.

Step 2 of 5

Pressure cook the urad dal with spinach and salt for 2-3 minutes after the first whistle. Grind tomatoes, green chilies and ginger to make a fine paste.

Step 3 of 5

Heat the ghee in a karahi, add asafetida and cumin seeds, once the cumin seeds splutter add turmeric powder, red chili powder, tomatoes, green chili and ginger paste and fry till tomatoes are well cooked and the ghee starts separating from the masala.

Step 4 of 5

Check the amount of water in the dal, if it seems too thick, add some hot water as per your requirement. Then add the fried masala and MAGGI Masala-ae-Magic, simmer for a few minutes, add garam masala powder and add salt to taste.

Step 5 of 5

Garnish with coriander leaves and serve hot with steamed rice.

Recipe PDF

With pictures

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