Lunchbox Ideas – Day 1
ON THE MENU
Short break- Sliced pear , Green moong sundal
Lunch- Chappatis, Lauki-dal sabzi [bottle-gourd and lentil curry], buttermilk
PREP-WORK FOR THE NIGHT BEFORE
- For Sundal: Soak a cup of whole green gram/ green moong in water, over night ; Keep 1/2 cup of grated coconut ready too.
- For the bottle gourd sabzi : Soak the channa dal overnight [ this makes cooking it easier]
- Prepare chapatti dough and refrigerate in an airtight container.
Cook the soaked green moong with little water. [ Open cook till soft / pressure cook for just one whistle ]
Keep in a strainer to drain excess water.
For tempering- heat 2 tsps of oil, add 1 tsp mustard seeds, pinch of heeng/asafoetida and a dry red chilli broken in half. Once the mustard splutters add a few curry leaves and then add the grated coconut . Stir fry for a minute. Add salt and the cooked moong dal. Stir fry for another 2 minutes and your sundal is ready.
You may garnish with fresh chopped coriander.
For bottle-gourd lentil sabzi –
Recipe adapted from thesecretingredient blog.
I have skipped the ‘vadis’ and soaked the channa dal overnight.
This was my 10yr old’s lunchbox for day 1.
For my 4.5 year old: I packed the fruit and 1 chapatti with sundal.
Hope you find this useful to pack meals for your children.