Five Indian breakfasts that balance nutrition with weekday practicality. Each takes under 20 minutes.

1. Vegetable poha (15 min)

Flattened rice, mustard seeds, curry leaves, onion, green chilli, peas, carrots, lemon juice. Light but sustaining.

2. Moong dal cheela (15 min)

Soaked yellow moong dal blended into a batter, spices, cooked as pancakes. High protein, high fibre.

3. Vegetable upma (12 min)

Semolina roasted, mustard seeds, curry leaves, onion, carrots, peas, cashews. Quick, filling.

4. Masala oats (8 min)

Steel-cut oats simmered with onions, tomatoes, turmeric, cumin, vegetables. Savoury alternative to sweet oatmeal.

5. Eggs with parathas (20 min)

Whole-wheat paratha + two eggs (scrambled or bhurji style with onion, tomato, green chilli). Classic balanced breakfast.

Meal-prep note

Chop vegetables and pre-portion dry ingredients on Sunday. Weekday execution drops to 8-12 minutes each.