Simple Summer Lunch In 30mins | Quick & Refreshing Indian Lunch | ShinyKaKitchen"

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

dal

🥗Healthier: quinoa

💰Cheaper: lentils

Lentils are often more affordable and protein-rich.

raita

🥗Healthier: yogurt

💰Cheaper: sour cream

Sour cream can be a cost-effective alternative.

mixed vegetables

🥗Healthier: steamed broccoli

💰Cheaper: frozen mixed veggies

Frozen vegetables are often cheaper and equally nutritious.

Soak 1/2 cup moong dal in water for 15-20 minutes.

Wash and place the dal in a pressure cooker with mixed vegetables, salt, 1 tsp turmeric, 1/2 tsp coriander powder, and 1/2 tsp red chili powder.

Add 2 bowls of water, green chilies, and curry leaves, then 1 tsp asafoetida.

Cover and cook on medium flame until 2-3 whistles are heard.

Prepare mixed beans by soaking 1 cup of mixed beans (chole, rajma, green moong) overnight, washing, and pressure cooking with a little salt.

In a pan, heat oil and add 1 tsp asafoetida, mustard seeds, cumin seeds, and 1 dry red chili.

Add chopped onion, green chilies, curry leaves, ginger, and garlic, and fry until the onion changes color.

Add 1/2 tsp turmeric and 1 tsp chili flakes, then mix well.

Add the boiled mixed beans and fry for 5-6 minutes on medium flame until the water dries up.

In a separate pan, heat oil and add 1 dry red chili, mustard seeds, cumin seeds, and asafoetida.

Add chopped onion and curry leaves, cooking for 2 minutes until soft.

Add 2 medium chopped tomatoes and cook for 3-4 minutes without mashing them.

Add 2 tbsp sambar powder and the tamarind pulp, cooking for 3-4 minutes.

Mix in the cooked dal and vegetables, checking salt, and cook for another 5-6 minutes on medium flame.

Add 1/2 tsp sugar and chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens