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 the rice in water for 30 minutes, then drain.

2.Cook the rice: In a large pot, bring 20 cups of water to a boil. Add the soaked rice and cook for 15-20 minutes until fluffy. Drain and set aside.

3.Prepare the dal: Rinse 5 cups of split yellow moong dal under cold water. In a pot, add the dal and 10 cups of water. Bring to a boil, then simmer for 20-25 minutes until soft. Mash slightly and set aside.

4.Cook the chickpeas: Drain the soaked chickpeas and boil them in fresh water for 1-1.5 hours until tender. Drain and set aside.

5.Prepare the mixed vegetables: In a large pan, heat 1 cup of cooking oil. Add 5 tablespoons of cumin seeds and 5 tablespoons of mustard seeds. Once they splutter, add 5 tablespoons of ginger-garlic paste and 5 green chilies. Sauté for 2 minutes.

6.Add the chopped mixed vegetables to the pan and stir-fry for 5-7 minutes. Add 5 tablespoons of turmeric powder, 5 tablespoons of red chili powder, and 5 tablespoons of salt. Mix well and cook until the vegetables are tender.

7.Add the cooked chickpeas to the vegetable mixture and stir well. Cook for an additional 5 minutes. Set aside.

8.Prepare the spinach: In the same pan, add a little more oil if needed, and sauté the chopped spinach until wilted. Season with salt and set aside.

9.Prepare the paneer: In a separate pan, lightly fry the cubed paneer until golden brown. Set aside.

10.Assemble the lunch boxes: In each lunch box, add a portion of rice, a portion of dal, a portion of the mixed vegetable-chickpea curry, sautéed spinach, and fried paneer. Top with a dollop of yogurt, a sprinkle of fresh coriander and mint, and a drizzle of lemon juice.

11.Repeat the assembly for the remaining lunch boxes, ensuring a variety of combinations for each day.