Rice Roti Salad Lauki Chanadal Sabzi - Mini Meal Office Lunch Tiffin

Name: Rice Roti Salad Lauki Chanadal Sabzi - Mini Meal Office Lunch Tiffin
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup wheat flour; as needed Water; 1 cup rice; as needed Water; Salt to taste; Onion, Tomato, Cucumber slices as required; Lemon juice, salt, pepper powder as required; 2 cups bottle gourd cut into pieces; 1 cup soaked chana dal; 1 cup chopped tomatoes; 2 piece kokum; 2 tsp jaggery; 1/2 tsp hing; 1 tsp turmeric powder; 2 tsp kashmiri red chili powder; 2 tsp roasted coriander jeera powder; 1/2 tsp garam masala; 2 tsp oil; 1/2 tsp mustard seeds; 1 dry red chili; 2 tsp chopped coriander; Salt to taste; Water as required

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#TH #TiffinIdeasForHotDays
#SummerTiffin #OfficeTiffin #MiniMeal
#RiceRotiSaladLaukiChanadalSabzi
#MiniMealOfficeLunchTiffin
#Roti #Rice #Salad #Bottlegourd #Chanadal #Gramdal #Sabzi #Curry #TiffinBox #Lunchbox #Lauki #Dudhi
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap
A perfect mini meal for office tiffin on hot days. This meal takes hardly 40 minutes to prepare, so no long time to spend in the kitchen in summer. Try once..

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

Saved

Ingredients

30 minutes

4 servings

For Phulka Roti
1 cupwheat flour
as neededWater
For Rice
1 cuprice
as neededWater
Salt to taste
For Salad
Onion, Tomato, Cucumber slices as required
Lemon juice, salt, pepper powder as required
For Bottlegourd Gramdal Sabzi
2 cupsbottle gourd cut into pieces
1 cupsoaked chana dal
1 cupchopped tomatoes
2 piecekokum
2 tspjaggery
1/2 tsphing
1 tspturmeric powder
2 tspkashmiri red chili powder
2 tsproasted coriander jeera powder
1/2 tspgaram masala
2 tspoil
1/2 tspmustard seeds
1dry red chili
2 tspchopped coriander
Salt to taste
Water as required

Saved

Steps

30 minutes

1

Soak the gram dal in water for 1 hour. Cook plain rice. Make roti of wheat flour. Cut onion, tomato, and cucumber slices. Sprinkle salt, lemon juice, and pepper powder to make a salad.
2

In the cooker, add chopped gourd, tomatoes, soaked dal, water as required and boil for 3 whistles.
3

In a pan, add oil, mustard seeds, dry chilies, asafoetida and saute, add boiled vegetables. Add water as required, turmeric, chili powder, coriander seeds, garam masala, kokum, jaggery and boil. When the spices are evenly mixed with the water in the vegetables, turn off the gas and add chopped coriander.
4

Enjoy the taste of a perfect meal that can be packed in a lunch box or served hot on a plate.

Saved

Cooksnaps

Saved

Manisha Sampat @PURE_VEG_TREASURE

on May 14, 2025 13:17

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐