Today’s lunch was no coincidence.

It was a planned affair—right from the chopping board to the dabba lids snapping shut.

Lately, I’ve been trying to bring more discipline into our meals, especially the lunch box routine. Ever since my son stepped into college, our lunch dynamics have shifted. Earlier, he’d be back home by lunchtime, and I could whip up something fresh for him. Now, the dabba has to do the job—it must nourish and comfort, all in one neat box.

We all had the same lunch today: Gavar Bateta nu Shaak (cluster beans and potato curry) and a hearty Rajasthani-style Chana Dal.

Nothing fancy, just good, honest food—wholesome and filling. And oh, it was paired with warm, soft parathas an no rotis today.

The Gavar Bateta nu Shaak is my personal favourite—something about the earthy, slightly bitter taste of gavar with soft and crumbly bateta is a satisfying dish. Today, I followed the tried and tested Neha’s recipe for it, and it did the work.

“Mumma sabji was awesome!”, received this message from Neev after lunch.

The Chana Dal, on the other hand, was made Rajasthani-style. I pureed onion, garlic, and tomatoes to form a thick, spiced base.

It simmered down into a rich, tangy dal—thanks to red chilli, cumin, and curd.

And so, meal planning has quietly crept into my evenings. My husband, always my silent support, kneads the dough the night before (I’ve never been a fan of that task!). While he does that, I prep. Last night, I chopped the gavar fali, peeled garlic pods, and soaked the chana dal—tiny steps that saved me precious time this morning.

There’s a kind of aha moment in waking up to a half-ready kitchen, don’t you think?

Simple food, packed with love and planning. That’s what lunch means to me.

Are you a meal planner or a morning hustler?

What’s your go-to dabba dish?

Tell me in the comments—I’d love to hear your story!