Ingredients
Equipment
Method
- Hard boil 2 eggs. Peel them, rinse, and pat dry with a clean towel.
- In a small bowl, combine 1 tablespoon chile powder and 1 tablespoon MDH chana masala powder.
- Roll the peeled eggs in the spice mixture until they are completely covered.
- Toast 1 cup of pepitas in a dry pan until lightly browned. Set aside.
- Heat 2 tablespoons of oil in a small saucepan over medium-high heat. Add about 50 fresh curry leaves and stir until they begin to crisp.
- Add 2 teaspoons of black mustard seeds. Stir until they toast and stop popping.
- Add 1/2 teaspoon chile powder and stir. Immediately pour this mixture over the toasted pepitas.
- Toss the pepitas with the tadka mixture well and season with salt to taste.
- Slice the chile-dusted hard-boiled eggs.
- Assemble your lunch box with cooked purple rice, sliced avocado, a mandarin wedge, kale chips, the sliced chile-dusted eggs, and the pepita & curry leaf tadka sprinkled over the rice or other components.
Notes
This recipe is part of a larger guide for beginners. The other components mentioned (Spicy Sesame Coleslaw, Pickled Cauliflower, Turmeric-Scallion Tofu Spread, Red-spiced Edamame) can be found in the original article for a complete meal.
