Weekly Egg and Daal Meal Prep Bowls
PakistaniMeal Prep & BudgetDesi eggsEasy
Batch-cooked daal, boiled eggs and rice portioned into bowls for the week — cook once, eat well all week.
Prep time10 min
Cook time30 min
Total time40 min
Servings4
Ingredients
- 4 boiled eggs, halved
- 1 cup masoor daal
- 1 cup rice
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- salt to taste
- 2 tbsp chopped coriander
- 1 tbsp oil
Method
- Cook the rice and set aside.
- Boil the masoor daal with turmeric and salt until soft.
- Heat oil, add cumin seeds, then onion and tomato; cook until soft and stir into the daal.
- Divide the rice and daal into 4 boxes, top each with 2 boiled egg halves and coriander.
- Cool, seal and refrigerate for up to 3 days; reheat until steaming hot.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)18 g
Fat (estimate)8 g
Carbs (estimate)58 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. Refrigerate leftovers within 2 hours and use within 3 days; reheat until steaming hot. Freeze the daal (without egg) for up to 2 weeks. Add a spoon of yoghurt when serving for extra protein.