Ingredients
Equipment
Method
- For 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.
- For the pepita and 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 the fresh curry leaves. When the leaves begin to crisp, add the black mustard seeds. Stir until the seeds toast and stop popping, then add 1/2 teaspoon chile powder. Pour this mixture over the toasted pepitas, toss well, and salt to taste.
- Assemble your lunch box: Add cooked purple rice, sliced avocado, a mandarin wedge, nutritional yeast kale chips, and the prepared chile-dusted hard-boiled eggs. Sprinkle the pepita and curry leaf tadka over the components as desired.
Notes
This recipe is part of a larger guide that includes other components like Spicy Sesame Coleslaw, Pickled Cauliflower, Turmeric-Scallion Tofu Spread, and Red-spiced Edamame. These can be prepared separately and added to your lunch box for a complete meal.