Page 24 - IFSO Cookbook interno VOL4 2026.indd

Lentil–Spinach Protein

Steamed Cups (Mini Savory Idli Style)

Mansi Sethi
Bariatric Nutritionist
MOHAK Hi-Tech Speciality Hospital, Indore (MP)
India

Suitable for patients post-metabolic bariatric
surgery

Preparation
Serving: 2–3 small cups (≈ 90–100 g)
Steaming: 10–12 minutes
Cooling: 2–3 minutes

Ingredients
(1 Serving)
● Moong dal (yellow split lentils) dried – Nutritional Facts
50 g
per serving
● Spinach – 1 small handful (≈ 20 g, finely ● Calories: 180 kcal
chopped)
● Protein: 14 g
● Low-fat paneer – 30 g (grated)
● Carbohydrate: 20 g
● Oats powder – 1 tbsp (≈ 10 g)
of which Sugar: 1.5 g
● Ginger – ½ teaspoon (grated)
● Fat: 5 g
● Green chilli – ¼ (finely chopped, optional)
● Fiber: 4 g
● Salt – to taste
● Calcium: 140 mg
● Water – as required for batter
● Iron: 2.5 mg
● Ghee / olive oil – 1 teaspoon (optional,
for greasing)

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