One Month of Simple Indian Veg Office Lunch

1.Prepare the rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

2.Cook the moong dal: In a pot, add 1 cup of split yellow moong dal with 3 cups of water. Bring to a boil, then reduce heat and simmer until soft, about 20 minutes. Drain and set aside.

3.Prepare the mixed vegetable curry: In a large pan, heat 1 tablespoon of ghee or oil over medium heat. Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds. Once they start to splutter, add 1 cup of chopped onions and sauté until golden brown.

4.Add 1 tablespoon of ginger-garlic paste and sauté for another minute. Then add 1 cup of chopped tomatoes and cook until they soften.

5.Stir in 1 cup of chopped mixed vegetables, 1 cup of chopped spinach, 1 teaspoon of turmeric powder, and salt to taste. Cook for about 10 minutes until the vegetables are tender.

6.Add the cooked moong dal to the vegetable mixture and stir well. Add 1 teaspoon of garam masala and mix thoroughly. Cook for an additional 5 minutes to combine the flavors.

7.Prepare the rice: In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice and a pinch of salt. Cook until the rice is fluffy and water is absorbed, about 15 minutes. Fluff with a fork.

8.Serve: In lunch boxes, layer the rice and top with the vegetable curry. Garnish with fresh coriander leaves and serve with lemon wedges.