Healthy Lunch Plate 8 – Balanced & Nourishing
This is one of those meals that just makes you feel good after eating. You’ve got protein from dal, lobia, and eggs, iron from palak, and something cooling for the gut with jeera dahi. It’s simple, wholesome, and keeps you full without feeling heavy.
1. Dal Palak
Cook ½ cup toor dal with turmeric and salt until soft, mash and keep aside. Heat oil with a little ghee, add jeera, 3 slit green chilies, 2 dried red chilies, 6 crushed garlic cloves, and ½ tsp asafoetida. Sauté 1 finely chopped onion until soft, then add 1 chopped tomato and cook well. Add 1 bunch of washed and chopped palak and sauté until wilted. Add the cooked dal, mix everything, let it simmer together for a few minutes, and dal palak is ready.
2. Jeera Dahi
Whisk curd with jeera powder and salt to taste until smooth. Serve chilled or at room temperature.
3. White Lobia Salad
Use white lobia soaked overnight and pressure cooked until soft. Once cooled, mix with chopped tomato, green chili, chopped coriander, lemon juice, and salt. Toss well and the salad is ready.
4. Eggs with Sundakkai Podi
Slit boiled eggs and top with a generous amount of sundakkai podi. (Sundakkai podi recipe is already posted.)
5. Kundru Chutney
Kundru chutney served as a side. (Recipe not posted yet.)
Serve this meal with white rice or any rice of your choice like millet rice, brown rice, or red rice, along with sliced raw onion on the side.
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