This plate is a balanced mix of protein, fiber, and essential nutrients. With protein from eggs and sprouts, fiber from semphalli and carrots, and antioxidants from pomegranate, it keeps you full, nourished, and energized. Simple, wholesome, and satisfying.
Plate 5 – Recipes
Boiled Egg with Sundakkai Podi
• Boil the eggs, peel and slice.
• Top generously with sundakkai podi (turkey berry gunpowder). Recipe already posted.
Semphalli / Avarakkai (Broad Beans) Sabzi with Roasted Peanuts
• 2 cups semphalli / avarakkai (broad beans), washed and chopped
• 1 big onion, finely chopped
• 5 garlic pods, crushed
• 4 green chilies
• ¼ tsp hing
• Salt to taste
• Handful of roasted peanuts
• Oil
• Mustard seeds
Method:
• Heat oil, add mustard seeds and let them splutter.
• Add crushed garlic, onion, and green chilies. Sauté well.
• Add chopped semphalli / avarakkai and sauté for a minute.
• Add salt and hing, sprinkle a little water, cover and cook until soft.
• Once soft, finish with roasted peanuts and toss well.
Carrot and Pomegranate Salad
Ingredients:
• 1 carrot, grated
• 1 cup pomegranate
• Salt to taste
• Chopped coriander
• Lemon juice
Method:
• Mix everything together. Salad is ready.
Mixed Sprout Curry
• Pulse 5 garlic cloves, 1-inch ginger, and 3 green chilies coarsely.
• Heat oil, add 1 tsp jeera, then add the crushed mixture and sauté well.
• Add 1 big chopped onion and cook until soft.
• Add 2 pulsed tomatoes and cook well.
• Add 1 big bowl pressure-cooked mixed sprouts along with its water.
• Add ½ tsp chili powder, 2 tsp coriander powder, ¼ tsp turmeric powder, and salt.
• Add hot water as needed for consistency (around ½ cup), depending on how thick you want the gravy.
• Bring to a boil and let the flavors combine.
• Finish with chopped coriander.
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