Detox Day 1 Lunch – mildly spiced moong dal (lentil curry) & roasted eggplant.

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White rice, mildly spiced moong dal (lentil curry) & pan roasted eggplant. I’ve used just one teaspoon of oil to cook them & they are mildly spiced yet wholesome!You can opt for brown rice, Millet rice or quinoa. Just remember – portion control is key!

Loving my neat & clean plate ! 

4.MOONG DAL CURRY:

Ingredients:

  • Yellow moong dal – ½ cup 
  • Onions – ¼ cup (finely chopped)
  • Tomatoes – ¼ cup (chopped)
  • Garlic – 1 clove (minced)
  • Curry leaves – 1 sprig (torn)
  • Green chilly – 1 (small) 
  • Urad dal – 1 tsp 
  • Cumin seeds –  1 tbsp 
  • Turmeric powder – ½  tsp 
  • Coriander powder – 1 tsp 
  • Cumin powder – 1 tsp 
  • Red Chilly powder – ½ tsp 
  • Oil – 2 tsp (only)
  • Salt – to taste 

Instructions:

  1. Soak moong dal in warm water for about 30 mins. Then rinse well and pressure cook for two whistles with 2 cups of water.  After two whistles, release pressure naturally & open the lid. Mash the dal with a ladle until smooth.
  2. In a hollow pan , heat 2 tsp oil and add whole urad dal & cumin seeds. Once they crackle add onions, garlic, curry leaves and green chilly until they’re soft. 
  3. Add a pinch of asafoetida & then the tomatoes & saute until well combined. 
  4. Incorporate the masalas into the mixture (turmeric, coriander, cumin & red chilly powder) and add salt.
  5. Finally mix in the cooked dal and let i cook on low flame for 2 mins. Check for seasoning and turn off the stove. Serve hot with rice or gluten-free rotis.

5.PAN-ROASTED EGGPLANT:

Ingredients:

  • Eggplant/baingan – 1 cup (cut into round slices)
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp 
  • Cumin powder – 1 tsp
  • Salt – to taste 
  • Chickpea flour/besan – 1 tbsp
  • Water to bind – 2 tsp
  • Oil – 1 tsp 

Instructions:

  1. Mix all the ingredients together until the eggplant is coated well with the spices. 
  2. Heat 1 tsp oil in a pan and roast the eggplant on very low heat. Close with lid and cook for about 2 minutes. 
  3. Add 1 tsp of water to the pan and let it cook with lid on. 
  4. It would take less than 5 minutes for the eggplant to cook so be careful not to burn it. Serve hot with rice and dal.
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1 thought on “Detox Day 1 Lunch – mildly spiced moong dal (lentil curry) & roasted eggplant.”

  1. Pingback: 10 DAY DETOX – Sugar, Spice, Biriyani Rice!

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