Healthy Lunch Plate 11
A beautifully balanced plate with protein-rich kulti rice, gut-friendly turai dahi tadka, and fibre-loaded baingan chutney. The moringa & curry leaf podi on eggs adds a powerful micronutrient boost, while cucumber keeps it fresh and hydrating. This combo supports digestion, sustained energy, and overall nourishment without feeling heavy. Simple, wholesome, and deeply satisfying.
Kulti Rice:
Follow the same method as the rajma rice recipe I had shared earlier. Instead of rajma, use 1 cup soaked and cooked kulti (horse gram) along with the same masala base and rice measurements. Cook it exactly the same way to get a hearty, protein-rich kulti rice.
Turai Dahi Tadka:
In a pan, heat 1–2 tsp oil and add ½ tsp mustard seeds, ½ tsp jeera, and a pinch of asafoetida. Add 1 chopped onion, 1 green chilli, and 1 dried red chilli, sauté well, then add 1 cup chopped turai along with salt and ¼ tsp turmeric. Mix, cover, and cook until the turai softens completely. Let it cool down fully, then whisk in 1 cup curd to finish the dish.
Baingan Chutney:
Heat 1–2 tsp oil and sauté 7 garlic cloves, 1 large sliced onion, 5 dried red chillies, and a small (1-inch) piece of tamarind. Add 1 small chopped baingan (aubergine variety) along with salt, ¼ tsp turmeric, a pinch of asafoetida, and a little chilli powder. Cook everything until soft and well combined, finish with chopped coriander, let it cool, then pulse into a chutney.
Eggs with Moringa & Curry Leaf Podi:
I’ve used a moringa and curry leaf podi, made at home without any fixed measurements, just a handful of wholesome ingredients put together. You can also follow my earlier recipes to make sundakkai podi or other podi variations of your choice.
Sides:
Freshly cut cucumber for crunch and hydration.
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