Healthy Lunch Series – Plate 10Â
A wholesome, earthy, and nutrient-packed plate that brings together protein, fiber, iron, and gut-friendly goodness—simple food, deeply nourishing.
What’s on the plate:
Ragi roti-Follow the easy method shared earlier.
Masala tawa baingan-Wash and slice the aubergine. Add chilli powder, turmeric, coriander powder, asafoetida, and salt as per your taste. Coat well. Heat a dosa tawa, drizzle some oil, and cook on both sides until soft, slightly crisp, and lightly charred.
Makoy / manathakali keerai / black nightshade saag with moong dal-Take one bunch of makoy (manathakali keerai / black nightshade), washed and finely chopped.Soak half a cup yellow moong dal for one hour and pressure cook with turmeric until soft.Heat oil, add half a teaspoon mustard seeds and let them splutter. Add one big chopped onion and six crushed garlic cloves, sauté until nicely browned.Add the chopped greens along with a quarter teaspoon asafoetida and salt. Sauté well.Add the cooked moong dal and mix everything together.Finish with a handful of grated coconut if you like.
Eggs with moringa and curry leaf podi-Top boiled eggs generously with sundakkai podi (recipe already shared) or any healthy podi you have at home. Here, I’ve topped it with a moringa and curry leaf podi I made at home by combining a bunch of nutritious ingredients together, without really measuring anything.
Why this plate works:This meal is rich in plant-based calcium from ragi, iron and gut-friendly greens from makoy, and good quality protein from moong dal and eggs. It supports digestion, keeps you energized, and is filling without feeling heavy.
Simple, balanced, and full of goodness!
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