These 4 Indian weight loss lunch recipes will help you drop kilos in no time

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Are you tired of the same old protein-packed breakfasts and light dinners for your weight loss journey? Well, here’s some good news for you: lunch can be an integral part of your weight loss diet too! We often overlook lunch when it comes to losing weight, but it doesn’t have to be that way. In this article, we have compiled four delicious Indian lunch recipes that will not only tantalize your taste buds but also help you drop those extra kilos.

1. Sabudana Khichdi

Ingredients:

• 1 cup sabudana
• 1/2 cup peanuts (shelled and coarsely pounded), roasted
• 2 tbsp ghee
• 1 tsp zeera (cumin seeds)
• 3-4 whole dried red chillies
• 1 sprig curry leaves
• 2 tsp white rock salt
• 1 tsp chilli powder
• 1 tbsp coriander leaves
• 1 tsp green chillies, chopped
• 1 tbsp lemon juice

How to make Sabudana Khichdi:

1. Wash the sabudana until the water runs clear. Soak it in water for about an hour.
2. Drain the sabudana and spread it over a thick cloth for approximately one hour to remove excess water. This ensures that the sabudana doesn’t stick together when cooked.
3. In a bowl, mix the sabudana, peanuts, salt, and chilli powder until well coated.
4. Heat ghee in a pan and add zeera, curry leaves, and dried red chillies. Once the chillies become darker in color, add the sabudana mixture and stir over low heat until cooked.
5. Remove from heat, add lemon juice, and mix well.
6. Serve the khichdi garnished with green chillies and coriander leaves.

2. Ragi Dosa

Ingredients:

• 2 cups ragi (nachni) flour
• 1/2 cup rice flour
• 1/2 cup sour curds
• 3-4 green chillies, finely chopped
• 1 cup coriander, chopped
• 1/2 cup onions, finely chopped
• Salt to taste
• For tempering:
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 5-6 curry leaves
• 1 tsp oil

How to make Ragi Dosa:

1. In a bowl, combine ragi flour, rice flour, curd, salt, coriander leaves, green chillies, and onions. Add enough water to form a batter with a pourable consistency. Set it aside for 2 hours.
2. Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves for tempering. Add this tempering to the dosa batter when the mustard seeds start crackling.
3. Heat a non-stick pan, lightly grease it with oil, and pour a ladleful of batter. Spread it in a circular motion to make a thin dosa and cook on one side.
4. While cooking, drizzle a little oil along the edges. Fold over the dosa when crispy and serve it hot.

3. Green Peas Upma

Ingredients:

• 1 cup semolina, roasted
• 1/4 cup green peas
• 1 onion, finely chopped
• 2 green chillies, finely chopped
• 2 cups hot water
• For tempering:
• 1 tbsp extra virgin olive oil
• 3/4 tsp mustard seeds
• 1 sprig curry leaves
• 1 sprig ginger, grated
• Salt to taste
• For garnishing:
• 2 sprigs fresh coriander leaves (optional)
• 1/2 tbsp boiled peas
• 1 sprig curry leaves (sauteed)

How to make Green Peas Upma:

1. Heat olive oil in a pan and add mustard seeds. Let them crackle.
2. Add curry leaves and grated ginger, sauté until the raw aroma of ginger disappears.
3. Add finely chopped onion and sauté until translucent. Add green chillies and sauté for two minutes.
4. Add the lightly-roasted semolina, green peas, and hot water. Add salt to taste and stir to prevent lumps.
5. Cover and cook on low flame until all the water is absorbed and the semolina and green peas are cooked.
6. Serve the upma hot, garnished with chopped coriander leaves or grated fresh coconut.

4. Oats Idli

Ingredients:

• 2 cups oats
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 1/2 tsp turmeric powder
• 1 green chilli
• 1 cup carrot, finely chopped
• 1/2 cup coriander leaves, chopped
• A pinch of salt
• 2 cups curd
• A pinch of fruit salt

How to make Oats Idli:

1. Dry roast 2 cups of oats until golden brown. Let them cool down and then grind them to make a powder. Set aside.
2. Heat oil in a saucepan and add mustard seeds. Allow them to crackle.
3. Add chana dal, urad dal, turmeric powder, and green chilli. Sauté until light brown.
4. Add chopped carrots and coriander leaves. Mix well and cook for a minute or two.
5. Let the fried mixture cool down for a few minutes before adding it to the idli batter.
6. Transfer the powdered oats into a large bowl. Add salt and the fried mixture. Mix well.
7. Add curd gradually and stir in one direction, adding a pinch of salt.
8. Prepare a medium-thick batter and let it rest, covered, for a few minutes.
9. Grease idli moulds with ghee and pour the oats batter into each mould. Steam the idlis over medium flame for about 15 minutes.
10. Serve the savory and healthy oats idli hot with coconut chutney.

These four Indian lunch recipes not only offer a burst of flavors but also help in achieving your weight loss goals. So, wave goodbye to boring lunches and enjoy these delicious and nutritious recipes that will make your weight loss journey a delightful one.

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Sources: https://ncvc.org
Category: Health