Making lunch and dinner is a task for many who are perplexed and overwhelmed with the idea of preparation and the making process. And even more to the working class, wanting a full-fledged meal yet having limited time and energy for the same. Well, don't worry, here are my 2 favourite quick and easy Indian meal recipes you can enjoy with minimal effort at the end of the day. 

From Kitchen to Table: 2 Meals for Your Busy Day

• Kadhi Bhaji/Kadhi Pakodi:

This is my personal favourite feels like a warm hug, a comfort food filled with the healthy goodness of fresh ingredients. Yes, the Bhaji part might seem oily and unhealthy, but we always have a healthy alternative for all. You can enjoy this with flavourful basmati rice, fulkas, chapati, or bread. So let me tell you my take on the classic kadhi bhaji healthy and tasty Indian Meal recipe. 

• Ingredients

• For the Kadhi:

• Curd (Dahi) – 1 cup (slightly sour works best)

• Besan (Gram Flour) – 3 tbsp

• Water – 3 cups

​• Turmeric powder – ½ tsp

​• Salt – to taste

​• Oil – 1 tbsp

​• Mustard seeds – ½ tsp

​• Cumin seeds – ½ tsp

​• Fenugreek (methi) seeds – 4–5

​• Curry leaves – 8–10

​• Green chillies (slit) – 2

​• Ginger (grated) – 1 tsp

​• Asafoetida (hing) – a pinch

​• Coconut – grated to a fine paste

​• For the Pakodi (Fritters):

​• Besan (Gram Flour) – 1 cup

​• Onions (finely chopped) – 1 small

​• Green chilli (chopped) – 1

​• Red chilli powder – ½ tsp

​• Carom seeds (ajwain) – ¼ tsp

​• Salt – to taste

​• Baking soda – a pinch (optional, for softness)

​• Water – as needed

• Oil – for frying

• Method

• To make the Pakodi or bhaji, gather besan, onion, green chilli, ajwain, salt, and a pinch of soda completely optional, and I generally avoid it. Mix all these ingredients and add water gradually to form a thick, smooth batter. Heat oil in a kadai. Drop small portions of batter and fry till golden and crisp. Remove on tissue paper and keep aside. To make its healthier version, use the appam or small pancake pan and make ball-shaped bhajis; you can even bake them in an oven or an air fryer.

​• To prepare the Kadhi Base, in a bowl, whisk together curd, besan, turmeric, salt, and water to form a smooth, lump-free mixture. Adjust the water according to the consistency. Keep in mind that the gram flour would thicken once cooked, so don't add too much or too little water at the start; adjust the consistency later. 

​• In a deep pan, heat oil and add mustard seeds, cumin, methi, hing, curry leaves, green chillies, and ginger. Once aromatic, pour the curd-besan mixture into the pan and stir continuously until it begins to boil (to prevent the curd from curdling).

​• Reduce flame and simmer for 20–25 minutes, stirring occasionally, until it thickens slightly and oil floats on top. What I generally like to add is the grated coconut paste to make it more flavourful, but that is completely optional. 

​• For the final touch, once the kadhi is cooked, add the fried pakodis into the kadhi and simmer for 5–7 minutes to let them soak up flavour. The final tampering is options in a small pan, heat ghee, add mustard seeds, dry red chillies, and chilli powder, pour this tempering over the kadhi. Garnish with coriander leaves and serve hot with steamed rice, jeera rice, or parathas.

People Would Want to Know:

1. What is a 5-course meal in India?

Ans) A traditional 5-course Indian meal blends flavour and structure — beginning with a starter or soup, followed by snacks or appetisers, a main course of curry, rice, or roti, a side or salad, and ending with a dessert like gulab jamun or kheer, symbolising a complete culinary journey.

2. What are good lunch foods in India?

Ans) Good Indian lunches balance nutrition and taste. Common meals include Dal-Rice, Roti-Sabzi, Curd with Khichdi, Rajma Chawal, Paneer Bhurji, or Vegetable Pulao. For lighter options, Salads, Poha, or Lemon Rice are popular. Regional thalis offer a wholesome variety of flavours for a satisfying midday meal.

3. Can Kadhi Bhaji be made without Gram flour and only curd?

Ans) Yes, Kadhi can be made using only curd, though it will be lighter in texture. Without gram flour, the mixture needs slow simmering to thicken naturally. Adding ingredients like rice flour or crushed lentils can help stabilise the consistency while maintaining the tangy, authentic flavour. 

• Dal Palak (Spinach Lentil Curry)

Dal is quite common all across India; the only difference is the type of dal used. But in Dal Palak, you can either use a combination of Moon, Toor, and Chana dal, or simply Toor dal, but do not use Massor or Urad as they have a strong flavour which might change the taste. You can savour it with steamed basmati rice, jeera rice, or phulkas. To indulge in the quick India Meal recipe

• Ingredients

• Toor dal (Arhar dal) – ½ cup (or Toor+Moong ¼ cup each )

​• Spinach (Palak) – 2 cups, finely chopped

​• Onion – 1 medium, chopped

​• Tomato – 1 medium, chopped

​• Green chillies – 2, slit

​• Ginger-garlic paste – 1 tsp

​• Turmeric powder – ½ tsp

​• Red chilli powder – ½ tsp

​• Cumin seeds – ½ tsp

​• Mustard seeds – ½ tsp

​• Hing – a pinch

​• Ghee or oil – 1½ tbsp

​• Salt – to taste

​• Water – 2–3 cups

​• Lemon juice – 1 tsp (for freshness)

​• Method

​• Start by cooking the Dal, wash and pressure-cook toor dal with 2 cups water, turmeric, and a pinch of salt for 3–4 whistles (until soft and mushy). Mash it lightly and set aside. For a richer version, mix equal parts of toor dal and moong dal; it gives the dish a silky, comforting texture.

​• Now prepare the Palak Mixture. In a pan, heat ghee, add mustard seeds, cumin, and hing, let them splutter. Add onions, sauté till translucent, then pour in ginger-garlic paste and green chillies; cook until fragrant. Add tomatoes, salt, chilli powder, and cook until the tomatoes soften and release oil. Then add the chopped spinach, stir, and cook till it wilts. It takes about 3–4 minutes.

​• Now, combine both the preparations and add the cooked dal to this palak mixture. Adjust consistency with a little water (it should be medium thick). Simmer for 5–7 minutes till flavours blend beautifully.

​• Add a squeeze of lemon juice and a drizzle of ghee before serving. Garnish with chopped coriander or a swirl of cream (optional).

So these were two Indian recipes for your comforting dinner night, giving you a taste of rich spices. These can be your light yet fulfilling dinner meal ideas. Until next time, keep swirling the ladle and cooking up strom. 

FAQs: 

1. What are the 10 popular Indian dishes for dinner?

Ans) India’s dinner tables brim with variety and flavour. Ten popular dishes include Dal Tadka, Butter Chicken, Paneer Butter Masala, Biryani, Kadhi Pakora, Palak Paneer, Rajma Chawal, Masala Dosa, Aloo Gobi, and Tandoori Roti. These meals offer a perfect balance of spice, comfort, and tradition across regions.

2. What is the most popular Indian meal?

Ans) The most popular Indian meal is Dal Chawal, a comforting combination of lentils and rice. Simple yet soulful, it’s a staple across households, offering balanced nutrition and nostalgic warmth. Variations like Tadka Dal or Dal Makhani make it versatile and beloved by every generation in India.

3. What is the oldest food in India?

Ans) The oldest known Indian foods trace back to the Indus Valley Civilization. Staples like barley, millets, lentils, and rice formed the foundation. Ancient dishes such as Khichdi, a mix of rice and lentils, and curd-based preparations are considered among India’s earliest culinary traditions, still cherished today.

4. What type of Dal should be used in Dal Palak?

Ans) Toor dal (pigeon pea lentil) is most commonly used for Dal Palak, giving it a smooth, creamy texture. Alternatively, moong dal can be used for a lighter version. The lentils absorb spinach’s earthy flavour beautifully, creating a nourishing, protein-rich dish perfect for everyday Indian meals.

– P. Manika (Performist Content Writer)