This Plate 20 is a beautifully balanced, protein-rich meal that keeps you full and energized. The rajma provides plant-based protein and fiber for sustained energy, while the carrot dahi tadka adds probiotics and supports gut health. Fresh cucumber and onion bring crunch, hydration, and essential micronutrients. Paired with a small portion of millet or rice, this combo supports digestion and helps maintain steady energy levels through the day.
Rajma Curry –
Begin by soaking one cup of rajma overnight and pressure cooking it until very soft, making sure to retain the cooking water as it forms the base of the gravy. Coarsely pulse 6 big garlic cloves, 1 inch piece ginger, 4 green chilies.
Chop 1 large onion and pulse 3 tomatoes. Heat oil in a pan, add bay leaf and 1 tsp cumin seeds, then sauté the chopped onion along with the pulsed ginger-garlic-chili mixture until the raw aroma disappears. Add the pulsed tomatoes along with turmeric, chili powder, and coriander powder, and cook well until the oil separates. Add the cooked rajma along with its water, season with salt, and let it simmer until the gravy thickens and turns rich and aromatic. Finish with garam masala, kasuri methi, and freshly chopped coriander.
Carrot Dahi Tadka –
Whisk 1 cup of thick curd until smooth. Steam 2 cups of grated carrot until just cooked, then allow it to cool completely before mixing it into the curd with salt. Prepare a tempering with oil, mustard seeds, curry leaves, red chili, green chili, hing and pour this over the carrot-curd mixture. Mix gently and finish with chopped coriander.
Serve with fresh sliced cucumber and raw onion on the side, along with a small portion of millet rice or any rice of your choice, keeping the rice quantity minimal and the sides more for a well-balanced meal.
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