Meal Prep Egg and Sabut Moong Curry
PakistaniMeal Prep & BudgetDesi eggsEasy
Whole green moong and egg curry, made ahead and reheated — earthy, filling and full of protein.
Prep time10 min
Cook time30 min
Total time40 min
Servings4
Ingredients
- 4 boiled eggs, halved
- 1 cup sabut moong (whole green moong), soaked overnight
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- salt to taste
- 1 tbsp oil
- chopped coriander
Method
- Boil the soaked sabut moong in water with salt for 20 minutes until tender.
- Heat oil, add cumin seeds, then onion; cook until soft.
- Add tomato, turmeric and salt; cook until the tomato softens.
- Stir in the cooked moong and simmer for 5 minutes, then add the boiled egg halves.
- Portion into boxes, cool and refrigerate for up to 3 days.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)18 g
Fat (estimate)10 g
Carbs (estimate)38 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 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). Contains egg. Soak the moong overnight so it cooks faster. Do not overcook — the moong should hold its shape. Refrigerate within 2 hours and use within 3 days; reheat until steaming hot. Serve with rice or roti.