Egg and Dahi Protein Bowl
PakistaniGym & High-ProteinDesi eggsEasy
Boiled eggs with thick dahi (yoghurt), cucumber and a light tadka — cooling, high in protein and very desi.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 2 boiled eggs, quartered
- 1 cup thick dahi (yoghurt)
- 1/2 cup cucumber, diced
- 1/4 tsp roasted cumin powder
- 1/4 tsp salt
- 1 green chilli, finely chopped
- 1 tsp cooking oil
- 1/2 tsp mustard seeds (rai)
- Fresh coriander
Method
- Boil the eggs for 10 minutes, cool, peel and quarter.
- Whisk the dahi with salt and roasted cumin until smooth.
- Stir in the cucumber and green chilli.
- Heat oil in a small pan, add mustard seeds and let them pop.
- Pour the tadka over the dahi and mix.
- Add the egg quarters on top.
- Garnish with coriander and serve cool.
Nutrition — estimated per serving
Calories (estimate)170 kcal
Protein (estimate)11 g
Fat (estimate)8 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Use fresh dahi and keep the bowl cool. Allergic to eggs or dairy? This recipe is not suitable — try the chickpea salad instead. Eat the same day; do not store dahi dishes overnight.