Ingredients
Equipment
Method
- Hard boil the eggs. Peel the eggs after they cool.
- In a small bowl, combine equal parts chile powder and MDH chana masala powder.
- Rinse the peeled eggs. Dab each egg on a clean towel to remove excess water.
- Roll the dabbed eggs in the spice mixture until they are completely covered. Set aside.
- For the Tadka: Toast one cup of pepitas in a dry pan and set them aside.
- Heat 2 tablespoons of oil in a small saucepan over medium-high heat. Stir in about 50 fresh curry leaves.
- Continue stirring. When the leaves begin to crisp, add 2 teaspoons of black mustard seeds.
- When the seeds toast and stop popping, add 1/2 teaspoon chile powder. Pour this mixture over the toasted pepitas, toss well, and salt to taste.
- Assemble your lunch box using the chile-dusted eggs, sliced avocado, mandarin wedge, and any other components like coleslaw, pickled cauliflower, tofu spread, edamame, and rice.
Nutrition
Notes
The hard-boiled eggs are prepared by dusting them with a simple spice mix. You can slice the eggs before packing or keep them whole. The other items in the lunch box are mostly leftovers or simple additions that require little preparation time.