Ingredients
Equipment
Method
- To make the chile-dusted hard-boiled eggs: Combine equal parts chile powder and MDH chana masala powder in a small bowl. Hard boil eggs, peel them, rinse, dab each egg on a clean towel to remove excess water, then roll them in the spice mixture until completely covered. Slice and serve, or pack into your lunch.
- To make the pepita & curry leaf tadka: Toast 1 cup of pepitas and set aside. Heat 2 tablespoons of oil in a small saucepan over medium-high heat. Stir in about 50 fresh curry leaves. Continue to stir, and when the leaves begin to crisp, add 2 teaspoons black mustard seeds. Keep stirring, and when the seeds have toasted and stopped popping, add 1/2 teaspoon chile powder. Pour this mixture over the toasted pepitas, toss well, and salt to taste.
- Assemble your lunch box by adding the chile-dusted hard-boiled eggs, sliced avocado, mandarin wedge, purple rice, and nutritional yeast kale chips. Sprinkle the pepita & curry leaf tadka over your chosen components.
Notes
This recipe is a guide for assembling a lunch box using various components. You can adapt it based on leftovers or preferences. The recipe for Spicy Sesame Coleslaw, Pickled Cauliflower, Turmeric-Scallion Tofu Spread, and Red-spiced Edamame are available in other resources.