One Month of Simple Indian Veg Office Lunch

1.Prepare the rice: Rinse 10 cups of basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain. In a large pot, bring 5 cups of water to a boil, add the rice, and cook on low heat for 15-20 minutes until fluffy. Set aside.

2.Prepare the moong dal: Rinse 5 cups of split yellow moong dal under cold water. In a pot, add the dal and 5 cups of water. Bring to a boil, then simmer for 20-25 minutes until soft. Season with salt and turmeric powder to taste. Set aside.

3.Prepare the chickpeas: Drain the soaked chickpeas and place them in a pot with 5 cups of water. Bring to a boil and simmer for 1-1.5 hours until tender. Drain and set aside.

4.Prepare the mixed vegetables: In a pot, boil 5 cups of mixed vegetables in 5 cups of water until tender. Drain and set aside.

5.Prepare the paneer: In a pan, heat 1 cup of cooking oil. Add the cubed paneer and fry until golden brown. Remove and set aside.

6.Make the curries: In the same pan, add 5 tablespoons of cumin seeds and 5 tablespoons of mustard seeds. Once they splutter, add the boiled chickpeas, mixed vegetables, and paneer. Season with 5 tablespoons of garam masala, 5 tablespoons of red chili powder, and salt to taste. Cook for 10 minutes, stirring occasionally. Set aside.

7.Prepare the raita: In a bowl, mix 5 cups of yogurt with chopped coriander leaves, 1 cup of lemon juice, and salt to taste. Set aside.

8.Pack the lunch: For each day, pack a portion of rice, moong dal, chickpea and vegetable curry, and raita in separate containers. Garnish with fresh coriander leaves.