Lunch today was simple, nourishing, and full of flavor — hot rice, totakura vellulli curry, chickpea soup, and a boiled egg. Nutritious, comforting, and easy to put together. Here are the recipes if you’d like to try them: Chickpea Soup: Boil chickpeas with salt and set aside. In a pan, heat some oil, add chopped onions, and sauté until soft. Then add your favorite vegetables — I used carrots, red bell pepper, and tomatoes. Sauté well. Add ginger garlic paste, followed by the boiled chickpeas, salt, turmeric, chili powder, cumin powder, black pepper, and oregano. Mix well and pour in the chickpea water along with some hot water. Let it simmer for a bit, then add some spinach. Cook for another minute or two, turn off the heat, and finish with a squeeze of lemon. Totakura Vellulli Curry: Heat oil in a pan and add tempering (mustard seeds, cumin, etc.). Add chopped onions and sauté until translucent. Then add chopped totakura (amaranth leaves), cook until soft, and stir in vellulli kar...