Juggling meetings, deadlines, and presentations leaves little room for cooking. Yet, eating well is crucial for staying on top of a hectic workday. The dreaded 1 PM stomach growl when you have no lunch, and that growl grows louder as you see your colleagues having homemade dabbas. It’s a universal office struggle, but you don’t have to face it anymore now. How, you ask? Actually, the solution is One Pot meals. These quick and easy office lunch recipes are made to satisfy your midday hunger and maximize flavours with minimal fuss and clean-up.
One-Pot Meals Lunch Options that are Quick to Make
1. Veggie Vermicelli Bowl (Namkeen Sewai Recipe)
This bowl is a perfect balance of light, fresh vegetables, soft vermicelli, and a savoury-tangy dressing. It’s highly versatile, comes together in under 20 minutes, and is easy to pack for lunch.
- Yields: 2 servings
- Prep time: 10 minutes
- Cook time: 15 minutes
Main Ingredients:
- 1 cup roasted vermicelli
- 1 tbsp ghee or oil
- 1 tsp mustard seeds (rai)
- 1 tsp cumin seeds (jeera)
- 1 tbsp urad dal (split black gram) – optional, for crunch
- 1 sprig curry leaves (8-10 leaves)
- 1-2 green chilies, slit or finely chopped (adjust to taste)
- 1 medium onion, finely chopped
- 1 tbsp ginger, finely grated or chopped
- 1 small carrot, finely diced
- 2-3 tbsp green peas (fresh or frozen)
- 1 small capsicum, finely diced
- 2 tbsp finely chopped French beans
Seasoning:
- ½ tsp turmeric powder (haldi)
- Salt to taste
- 2 cups hot water
- Juice of half a lemon
- Fresh dhania, finely chopped for garnish
Instructions:
- Dry Roast (if needed): If your vermicelli isn’t pre-roasted, dry roast it in a pan over medium heat for 3-4 minutes until it turns fragrant and light golden. Set aside.
- Tadka: Heat ghee or oil in a pan over medium heat. Add the mustard seeds and let them splutter. Add cumin seeds, urad dal (if using), and sauté for 30 seconds until the dal turns golden.
- Saute: Add the curry leaves, green chilies, and chopped onions. Sauté until the onions turn soft and translucent. Add the grated ginger and sauté for another minute.
- Cook Vegetables: Add the diced carrots and beans first. Sauté for 2 minutes. Then add the bell peppers and green peas. Cook for another 2 minutes until the vegetables are slightly tender but still have a crunch.
- Add Spices & Vermicelli: Add the turmeric powder and salt. Mix well. Add the roasted vermicelli and gently stir for a minute to coat it with the oil and spices.
- Add Water & Cook: Pour in the 2 cups of hot water. Bring to a gentle boil, then reduce the heat to low. Cover the pan and let it cook for 3-4 minutes, or until the vermicelli is soft and has absorbed most of the water.
- Fluff and Finish: Turn off the heat. Let it sit, covered, for 2 minutes. Then, open the lid, add the lemon juice and fresh cilantro. Fluff it gently with a fork.
- Pack: Let it cool completely before packing it into your lunch box. Garnish with a little more cilantro and a lemon wedge.
2. Soya Cutlets Recipe
This recipe yields cutlets that are flavourful on the inside and wonderfully crispy on the outside.
Main Ingredients:
Instructions:
- Yields: 10-12 cutlets
- Prep time: 20 minutes
- Cook time: 20 minutes
- Soaking time: 30 minutes
Main Ingredients:
- 1 cup Soya Chunks (Nuggets)
- 2 medium Potatoes, boiled, peeled, and mashed
- 1 medium Onion, finely chopped
- 2 Green Chilies, finely chopped (adjust to taste)
- 1 tbsp Ginger, finely grated
- 2 tbsp Fresh Coriander, finely chopped
- ½ tsp Garam Masala
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ½ tsp Red Chili Powder (adjust to taste)
- ½ tsp Amchur (Dry Mango Powder) or 1 tsp Lemon Juice
- Salt to taste
- 2 tbsp Oil for pan-frying
- 3-4 tbsp All-Purpose Flour (Maida) or Cornflour
- ½ cup Water (approx.)
- 1 cup Breadcrumbs (for a crispier coating, use semolina/rava)
Instructions:
- Soak & Prep: Soak 1 cup soya chunks in hot water for 30 mins. Drain and squeeze out all the water completely. Chop finely.
- Mix: In a bowl, combine chopped soya, 2 mashed boiled potatoes, 1 chopped onion, 2 green chilies, 1 tbsp ginger, 2 tbsp coriander, and all spices (1 tsp cumin powder, 1 tsp coriander powder, ½ tsp red chili powder, ½ tsp garam masala, ½ tsp amchur, salt). Mix well.
- Shape: Form the mixture into flat, round patties.
- Coat: Dip each patty in a thin flour-water slurry, then coat evenly with breadcrumbs.
- Cook: Shallow fry in a pan with 2 tbsp oil over medium heat for 3-4 minutes on each side until golden brown and crisp.
- Pack: Enjoy hot with green chutney or ketchup.
3. Rasam Rice Recipe
Rasam Rice is the ultimate South Indian comfort food, combining the spicy, tangy flavour of rasam with the soft texture of rice. It’s light, nourishing, and perfect for any time you need a warm, soothing meal.
- Yields: 2 servings
- Prep time: 10 minutes
- Cook time: 25 minutes
Ingredients:
For Cooking Rice:
- ½ cup raw Rice (preferably Sona Masoori or any short-grain rice)
- 1.5 cups Water
- A pinch of Salt
For the Rasam:
- 1 small Lemon-sized ball of Tamarind
- 1 medium Tomato, finely chopped
- 1 tsp Turmeric Powder
- 2 tsp Rasam Powder
- 1.5 tsp Salt (or to taste)
- 2 tbsp fresh Coriander Leaves, chopped
For the Tadka:
- 2 tsp Ghee or Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2-3 dry Red Chilies, broken
- 1 sprig Curry Leaves
- A pinch of Asafoetida (Hing)
Instructions:
- Cook Rice: Cook ½ cup rice with 1.5 cups water until soft and mushy. Set aside.
- Make Rasam Base: Soak a lemon-sized tamarind ball in ½ cup hot water. Extract pulp and add it to a pot with 1 chopped tomato, 1 tsp turmeric, and 2 cups water. Boil for 10 mins.
- Season Rasam: Add 2 tsp rasam powder and salt to taste. Simmer for 2-3 minutes and turn off the heat.
- Prepare Tadka: Heat 2 tsp ghee. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 2-3 red chilies, 1 sprig curry leaves, and a pinch of asafoetida. Let splutter.
- Combine: Pour the tadka into the rasam. Add the cooked rice and mix gently.
- Pack: Garnish with fresh coriander and serve hot.
4. Dal Dhokli Recipe
This recipe breaks down the process into making the dal and the dhokli dough separately, then combining them in one pot.
For the Dal (Lentil Soup):
Instructions:
-
- Yields: 4 servings
- Prep time: 20 minutes
- Cook time: 40 minutes
For the Dal (Lentil Soup):
- ½ cup Tuar Dal (Split Pigeon Pea)
- ¼ cup Moong Dal (Split Yellow Gram)
- 1 small Tomato, finely chopped
- 1 tbsp Jaggery or Brown Sugar (adjust to taste)
- 1 tbsp Tamarind pulp or 2 tbsp Lemon Juice
- 1 tsp Turmeric Powder
- 2 tsp Red Chili Powder (adjust to taste)
- 2 tsp Dhana Jeera (Coriander-Cumin) Powder
- Salt to taste
- 1 cup Whole Wheat Flour (Atta)
- 2 tbsp Besan (Gram Flour) – for soft dhoklis
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- ½ tsp Carom Seeds (Ajwain) – aids digestion
- 1 tbsp Oil
- Salt to taste
- Water, as needed to make a stiff dough
- 2 tbsp Ghee (or Oil)
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- ½ tsp Hing (Asafoetida)
- 2-3 Dry Red Chilies
- 1 sprig Curry Leaves
- Fresh Coriander Leaves, chopped
Instructions:
- Cook Dal: Pressure cook ½ cup tuvar dal and ¼ cup moong dal with 3 cups water and ½ tsp turmeric until soft. Whisk, add 2 more cups water, and transfer to a large pot.
- Simmer Dal: Add 1 chopped tomato, 1 tbsp jaggery, 1 tbsp tamarind pulp, 2 tsp red chili powder, 2 tsp dhana jeera powder, and salt. Bring to a simmer.
- Make Dough: Mix 1 cup wheat flour, 2 tbsp besan, ½ tsp turmeric, 1 tsp red chili powder, ½ tsp ajwain, 1 tbsp oil, and salt. Add water to make a stiff dough. Rest for 15 mins.
- Add Dhokli: Roll dough thin and cut into diamond shapes. Gently drop pieces into the simmering dal.
- Cook Together: Simmer for 10-15 minutes until dhokli are soft and dal is thick.
- Tadka: Heat 2 tbsp ghee. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 2-3 red chilies, a pinch of hing, and 1 sprig curry leaves. Pour over the dal dhokli.
- Pack: Garnish with coriander and serve hot.
5. Dry Fruit Pulao Recipe
This recipe focuses on toasting the nuts and spices to bring out their deepest flavours, creating a layered and aromatic dish.
- Yields: 4 servings
- Prep time: 15 minutes (plus 30 mins soaking)
- Cook time: 25 minutes
Ingredients:
Main Ingredients:
- 1.5 cups Basmati Rice
- 3 cups Hot Water or Vegetable Stock
- 2 tbsp Ghee (clarified butter) – essential for flavour
- 1 Bay Leaf
- 4 Green Cardamom Pods
- 2-3 Cloves
- 1 inch Cinnamon Stick
- 1 Star Anise (optional)
- 1 medium Onion, thinly sliced
Dry Fruits & Nuts:
- 2 tbsp Cashew Halves
- 2 tbsp Almonds, slivered or halved
- 2 tbsp Pistachios, slivered
- 1 tbsp Raisins
- 1 tbsp Dried Apricots, chopped
- 1 tbsp Chironji seeds (optional)
Seasoning:
- 1 tsp Salt (or to taste)
- ½ tsp Sugar (enhances flavour)
- ½ tsp Black Pepper Powder
- A generous pinch of Saffron strands, soaked in 2 tbsp warm milk
Garnish:
- 1 tbsp Fresh Coriander or Mint, chopped
Instructions:
- Prep Rice: Wash & soak 1.5 cups basmati rice for 30 mins. Drain.
- Toast Nuts: Heat 1 tbsp ghee in a pot. Lightly toast 2 tbsp cashews & 2 tbsp almonds. Set aside. Fry 1 tbsp raisins until puffed. Set aside.
- Saute Aromatics: In the same pot, add 1 tbsp ghee. Add whole spices (1 bay leaf, 4 cardamom, 2-3 cloves, 1″ cinnamon, 1 star anise). Sauté 30 sec. Add 1 sliced onion, cook until golden.
- Cook Pulao: Add drained rice & 1 tbsp chopped apricots. Stir 2 mins. Pour in 3 cups hot water/stock. Add 1 tsp salt, ½ tsp sugar, ½ tsp pepper. Drizzle saffron milk over top.
- Simmer: Bring to a boil, then cover & cook on low heat for 15-18 mins until liquid is absorbed.
- Rest & Serve: Let stand covered for 10 mins. Fluff with fork. Garnish with toasted nuts & raisins before serving.
Gonna Savour Them All
These one-pot recipes provide a practical and efficient solution for preparing office lunches. By simplifying both cooking and clean-up, they make it easier to maintain a routine of homemade meals. Integrating these dishes into your weekly plan can lead to more consistent and satisfying midday nutrition. We hope these ideas support your efforts for a healthier, more organized workday.
