Eat in LunchBox

Sprouted moong crunch

Serves100g sprouted green lentils (moong). Sprinkle a little water to soften them. Add salt, remove from the flame and add 1 boiled potato, chopped, a Carry a taste of home in your lunchbox with these easy recipes sprinkling of coriander leaves and chopped green chilli, a squeeze of lime, roasted peanuts and 1/4 green mango and tomato, chopped finely. Mix in a little sweet chutney. Serve with a little sev and crushed puris.

Veggie khichdi

 Soak 100g rice and 50g split green lentils (moong) for 30 minutes. Meanwhile stir fry 100g mixed, chopped veggies along with a dash of turmeric, coriander, cumin andgaram masala. Add a small grated tomato and keep stirring till dry. Fry 2 onions, add 1/2 tsp ginger-garlic paste, add the rice and lentils and fry for approximately 2 minutes. Add the veggies and mix well. Pour in double the quantity of water as the dal-rice mixture combined, add salt to taste and 1 tbsp ghee. Once the water starts boiling, keep simmering till cooked.

Cauliflower parathas

200g cauliflower. Sprinkle a little coriander powder, cumin powder, red chilli powder, garam masala and salt. Let it cool. Make chapatis with a dough made of 100g atta, a little water and a splash of oil. Stuff the cauliflower mixture on one chapati, spread evenly and place another chapati on top, sealing the edges tightly. Roast on a tawa with a little oil. Serve with boondi raita.