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2 recipes
Rajma Chawal is a popular North Indian dish that combines kidney beans and rice, often enjoyed as a comfort food.
Ingredients
- ●1 cup kidney beans (rajma), soaked overnight
- ●1 cup basmati rice, rinsed
- ●1 medium onion, finely chopped
- ●2 medium tomatoes, pureed
- ●1 tablespoon ginger-garlic paste
- ●2 green chilies, slit
- ●1 teaspoon cumin seeds
- ●1 teaspoon turmeric powder
- ●1 teaspoon red chili powder
- ●1 teaspoon garam masala
- ●2 tablespoons oil
- ●4 cups water
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a large pot over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and green chilies, cooking for another minute.
- 5Add the pureed tomatoes, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
- 6Add the soaked kidney beans and water. Bring to a boil, then reduce heat and simmer for about 30 minutes until the beans are tender.
- 7Once the beans are cooked, add the rinsed basmati rice and garam masala. Stir gently to combine.
- 8Cover the pot and cook on low heat for about 15-20 minutes, or until the rice is fully cooked and has absorbed the water.
- 9Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 10Garnish with fresh coriander leaves and serve hot.
Equipment
large potspatulameasuring cupsknifecutting board
🌶️🌶️🌶️Low
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Kala Chana Salad is a popular dish in Indian cuisine, often enjoyed for its nutritional benefits and refreshing taste.
Ingredients
- ●1 cup kala chana (black chickpeas), soaked overnight
- ●2 cups water
- ●1 medium onion, finely chopped
- ●1 medium tomato, diced
- ●1 cucumber, diced
- ●1/4 cup fresh coriander leaves, chopped
- ●1 green chili, finely chopped
- ●1/2 tsp cumin powder
- ●1/2 tsp chaat masala
- ●1/2 tsp salt
- ●1 tbsp lemon juice
- ●1 tbsp olive oil
Instructions
- 1Drain the soaked kala chana and rinse them under cold water.
- 2In a pot, add the kala chana and water. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until tender.
- 3Once cooked, drain the kala chana and let them cool.
- 4In a large mixing bowl, combine the cooled kala chana, chopped onion, tomato, cucumber, and coriander leaves.
- 5Add the green chili, cumin powder, chaat masala, and salt to the bowl.
- 6Drizzle the lemon juice and olive oil over the salad.
- 7Toss everything together until well combined.
- 8Taste and adjust seasoning if necessary.
- 9Serve chilled or at room temperature.
Equipment
potmixing bowlcolander
🌶️🌶️🌶️Low