Light Lunch Recipes Roundup

I had announced the Light Lunches Month @ RedChillies in the month of June. The thought behind the Light Lunches event was to come up with healthy ideas that are not only easy on calories but delicious and taste; that way we do not feel deprived.

Now here I am almost a month later promptly (not!) doing the post for the roundup. I guess I will not bore you by repeating the fact that I am too lazy to do a prompt roundup.

Thanks to all the fellow food bloggers who participated in the event and shared their wonderful ideas. Their creativity and enthusiasm speaks volumes by the recipes they have come up with. There are a variety of dishes for salads, soups, sandwiches, rice and parathas all considered essentials for light lunches.

All the contributions by bloggers have been linked and their names mentioned. I have been inspired by the recipes here and cannot wait to try them out and I hope you do too!






Parathas/ Rottis


If I have missed any contribution here, please let me know and I will include the same.

Spicy Tomato Daal

Daal along with rice makes its appearance during our meal time in one form or the other; be it the humble daali thoy, Palak Daal, Mango Daal or the ubiquitous rasam, sambhar we have it pretty much every day.

At times, I also make this Spicy Tomato Daal which is quick, healthy and delicious. An Indian colleague of mine describes it as healthy soup in the comfort of a bowl. I couldn’t agree more, I mean after a long day what better way to unwind than to have this simple thick daal along with a bowl of rice?


  • 3/4 cup toor daal
  • ¼ cup moong daal (split)
  • 3 ripe tomatoes (medium sized) [chopped]
  • 4-5 curry leaves
  • 1-2 tsp chilli powder
  • 2-3 dry red chilies (broken)
  • Coriander leaves for garnishing
  • 1 Tbsp Tamarind juice
  • 2 tsp Jeera/ cumin seeds ( I like lot of cumin seeds)
  • Turmeric a pinch
  • 1 tsp Mustard seeds
  • oil
  • salt


  • Pressure cook the moong daal+ toor daal in enough water along with 1 tsp  jeera/cumin seeds, ¼ cup chopped tomato, a pinch turmeric and 2-3 halves of broken red chilli.
  • After it is cooked, mash it and keep aside.
  •  Now take a deep vessel and heat 2 tsp of oil and add the mustard seeds. After they splutter, add jeera seeds and curry leaves, broken red chillies and reduce the heat a bit.
  • Add the finely diced tomatoes, salt and let it cook for a while until the water from the tomato is all absorbed.
  • Add chili powder and if required stream in little bit of oil. Add the tamarind paste and cook again.
  • Next add the boiled mashed daal and stir well. Let it simmer for about 5- 10 minutes.
  • Finally garnish with coriander leaves.

This tastes good when it is a bit tangy, so go little extra on the tamarind or tomatoes. Serve with rice.

Indian Cucumber Raita Recipe

 Mint cucumber raita, indian raita recipe

If you are looking for a quick cooling Yogurt Cucumber Raita, then this one is for you. Raita is an Indian condiment made using yogurt/ curd and used as a side dish, sauce or dip. This is not only enhances flavor, but offsets the spiciness of the main dish. All that is required for this is cucumber, yogurt and other spices. 

Traditionally ground cumin powder is added to this, but my family is not too fond of its taste in this raita and so I skip it. You can add chilli powder instead of green chillies, if you prefer.  The assortment of vegetables used in a raita is endless; but the commonly used ingredient is cucumber. Feel free to add chopped tomatoes, and onions as well. This is served along with pulao, biryani or khichidi and even parathas


Yields: 5-6 servings

  • 2 medium cucumbers
  • 2 cups plain curd/yogurt (use thick yogurt)
  • 2-3 green chillies slit/ ¼ tsp red chili powder
  • 1 Tbsp chopped cilantro /coriander leaves
  • 4-5 mint leaves chopped (optional)
  • 1 tsp lemon juice
  • ¼ tsp cumin powder (optional)
  • salt to taste 


  • Take a big bowl and add the yogurt, whisk it until it is smooth.
  • Add salt and green chillies/chilli powder to this and mix well.
  • Peel the cucumbers, seed them and chop into fine pieces.
  • Add the lemon juice, chopped coriander, chopped mint to the chopped cucumber and let it sit aside for 5-10 minutes.
  • Then add the marinated cucumber to the yogurt mixture and mix again.
  • Make the raita ahead of time and keep in the fridge to let the flavors blend together.
  • Serve along with pulao, biryani or any khichidi.