Egg Salad Bowl

Ingredients

• 4 large eggs, hard-boiled
• 120 g cooked basmati rice
• 80 g plain yogurt
• 40 g cucumber, diced
• 1 tbsp lemon juice
• 1 tsp mustard seeds
• 1/2 tsp cumin powder
• 1 green chili, finely chopped
• 2 tbsp fresh coriander, chopped
• 1/4 tsp turmeric

Preparation

1. Hard-boil eggs, cool, peel, and roughly chop.
2. Warm a pan; crackle mustard seeds, then stir in turmeric and cumin briefly.
3. Mix yogurt with lemon, chili, coriander, and the tempered spices.
4. Fold chopped eggs into the spiced yogurt dressing.
5. Place warm rice in a bowl; top with egg salad and diced cucumber.
6. Serve immediately as one moderate portion.