No Oil, No Boil Lunch Meal Recipes You Need To Try

Making lunch can often seem like a hassle, particularly on hectic days when time is of the essence. A lot of traditional dishes use a lot of oil and need long cooking times, which can be unhealthy and time-consuming. But adopting no-boil, no-oil lunch meal ideas offers a productive, healthful way to enjoy delicious meals without the trouble. These meals allow you to enjoy wholesome ingredients without the hassle of complex cooking techniques because they are not only quick to prepare but also full of flavour.

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Curd Rice

Another type of dish that is wonderful for decent weather is curd rice; that's a calming and refreshing dish. This is an easy and tasty no-cook dinner meal. First, give the flattened rice a quick rinse and let it get softer. Gently stir in the fresh, thick yoghurt and the softened rice. For texture and flavour, add finely diced cucumber, grated carrots, and green chillies. Add a little salt and black pepper for seasoning. You might add some dry-roasted cumin powder and a little lemon juice for flavour. For a pop of colour and freshness, garnish with fresh coriander leaves and pomegranate seeds.

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Kosambari

Kosambari is a light-style salad that offers a good crunch and the entire nourishment of raw foods, which is really stunning to eat. Traditionally, this dish is made with a combination of finely chopped vegetables and soaked legumes, which offer both protein and fibre without the need for heating or oil. To gently soften the moong dal before using, soak it for approximately an hour. To make a vibrant salad, drain the dal and mix it with sliced carrots, tomatoes, and cucumbers. For an explosion of flavour, season your Kosambari with salt, freshly squeezed lemon juice, and finely chopped cilantro. To enhance the taste, there is an option to incorporate freshly grated coconut.

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Nuchchina Unde

Flavourful lentil balls known as nuchchina unde provide a high-protein and wholesome lunch choice. To soften the lentils, soak the black gramme, or urad dal, overnight. After draining, finely crush the dal, being careful not to make a paste. Combine the ground dal with chopped coriander, cumin, green chillies, hing, and other spices. provide some shredded veggies, such as zucchini or carrots, to provide more flavour and moisture. After forming the ingredients into little balls, steam them for 15 to 20 minutes, or until they become firm, in an idli maker or steamer. To enhance the flavour, serve them with a yoghurt dip or tart chutney.

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Also read: Truffle Oil: Everything About Oil Made From A Fungus

Beans Poriyal

A simple but flavourful dish, beans poriyal highlights the aroma and taste of fresh coriander leaves. It is one of the ‘no oil, no boil’ preparations and is usually offered as an accompaniment in South Indian meals. Beans are usually used fresh and are chopped to form the base of the dish. Add a pinch of hing, salt, and turmeric for seasoning. If desired, you can add a bit of sweetness and richness by mixing in coconut.

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Sambar

A common ingredient in South Indian cooking, sambar may be made into a low-oil, low-boil version that's ideal for a nutritious lunch. Toor dal, or split pigeon peas, should first be soaked for a few hours. Place the soaked dal and chopped veggies (carrots, beans, and pumpkin) in a bowl that is safe to microwave. Add the salt, turmeric, sambar powder, and tamarind pulp. Cook, stirring occasionally, in the microwave for a little while until the veggies and dal are soft. Add the curry leaves, cumin seeds, and mustard seeds to the sambar for tempering. Sambar is eaten with steamed rice.

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Rasam

Rasam, a spicy and sour South Indian soup, is a great no-fat, no-boil lunch choice that's both filling and light. This version does not require dal because it uses tomatoes as the foundation. Blend ripe tomatoes with a tiny bit of tamarind, garlic, pepper, and cumin seeds. After transferring this mixture to a bowl that is safe to use in the microwave, add water to get the right consistency. Add some salt and powdered rasam to taste. Microwave in brief intervals until the flavours blend together and the raw tomato scent goes away. Add the curry leaves and finely cut coriander leaves for extra nutrients.

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These lunch recipes show the nutrients and flexibility of basic ingredients, showing that scrumptious meals do not continually require a lot of cooking. Savour these simple lunchtime recipes and welcome a happier, healthier lunch experience!