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.
- 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 about 50 fresh curry leaves. Continue to stir until the leaves begin to crisp. Add 2 teaspoons black mustard seeds. Keep stirring until 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: Add cooked purple rice, sliced avocado, mandarin wedges, and kale chips. Top with the chile-dusted hard-boiled eggs and a generous sprinkle of the pepita and curry leaf tadka.
Notes
This recipe is a flexible lunch box idea. You can add other components like spicy sesame coleslaw, pickled cauliflower, or turmeric-scallion tofu spread as desired. The key is to combine textures and flavors for a satisfying meal.