indian lunch

Here is the recipe for two simple dishes, often eaten for breakfast in India. Plus, you get the recipe for a delicious yogurt drink.



  • 3 cups of rice
  • ½ cup skinless black watch lenses
  • 2 tbsp split chickpeas (Chana Dal)
  • Salt to taste
  • 10g of sugar
  • 4 tablespoons oil or clarified butter

Coconut Chutney:

  • 200 g grated coconut
  • 2-4 green chillies
  • 10g ginger
  • Salt to taste
  • 1 cup of water
  • 5g curry leaves

To temper the coconut chutney:

  • 2 tablespoons oil
  • 5g curry leaves
  • 2 whole green peppers
  • 5g mustard seeds
  • Lentils 5 g urad

Potato stuffing:

  • 5 medium potatoes, peeled and boiled
  • 2 teaspoons of oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of devil’s spice
  • 1 teaspoon urad lentils
  • 4-6 curry leaves
  • 3 teaspoons of green chilli
  • 3 chopped onions
  • Salt to taste
  • 1 teaspoon of sugar
  • ½ tsp turmeric powder
  • 2 teaspoons chopped fresh coriander leaves

Process to follow :

Leave the rice, urad lentils and split chickpeas in water in a saucepan for 3-4 hours. Put everything in a blender with 2 cups of water. Blend until it becomes a thin mixture. Pour into a large bowl, cover and let stand 2-3 hours. Add sugar and salt and mix well. Heat a pan and put some oil on the pan and rub the whole pan with onions. Pour some of the batter onto the frying pan, evenly all over so that it becomes a thin box. Sprinkle a little clarified butter or oil on the can. Wait until the underside is golden brown. Carefully roll up the can and remove it from the pan.

Coconut chutney procedure:

Mix the coconut, water, salt, ginger and curry leaves, green chilli and mix everything in a blender until it becomes a chutney. Pour into a bowl. Put a little oil in a pan. Add the mustard seeds, the whole pepper and cook. Then add the urad lentils and curry leaves and add them to the coconut mixture.

Potato Filling Procedure:

Heat the oil in a frying pan, add the mustard seeds and the cumin seeds. Then add the dowel spices and the urad lentils. When the lentils begin to brown, add the curry leaves and onions. Add a pinch of salt and sugar, and mix well, cook until the onion is golden. Lightly mash the potatoes and set aside. When the onion is golden, add the potatoes, turmeric powder and half the coriander leaves and mix well. Sprinkle with water and mix well, lower the temperature and cover with a lid and cook for 3 minutes. Pour into a plate. Sprinkle half the cilantro leaves on top. Serve hot by wrapping it inside the box.



  • 3 cups cooked peeled potatoes
  • ½ cup chopped cilantro
  • 3 teaspoons cornmeal
  • 2 tsp chaat masala
  • Salt to taste
  • Optional frying oil

Green chutney:

  • 2 cups chopped cilantro
  • 1 cup chopped mint
  • 1 teaspoon chopped ginger
  • 1 teaspoon lemon juice
  • 1 teaspoon green chilli
  • Salt to taste

Tamarind sauce:

  • 50g tamarind
  • 120g sugar
  • 1 teaspoon ground cumin
  • Salt to taste
  • ½ tsp chilli powder

Sweetened yogurt:

  • 2 cups of yogurt
  • 4 teaspoons of sugar


  • 1 cup pomegranate
  • 1 cup of nylon sev
  • 1 teaspoon black salt
  • 1 tsp chaat masala


Combine all ingredients for aloo tikki in a large bowl. Divide them into eight equal pieces and roll them up and shape them into aloo tikki dishes. Heat the oil in a frying pan and fry the aloo tikki in it. Boil all the ingredients for the tamarind sauce, until it has a thick consistency and pour it into a bowl. Combine the ingredients for the green chutney in a blender and blend until it becomes a thick chutney. Mix the sugar and yogurt in a bowl with a whisk. Place two aloo tikki on a plate. Pour over the yoghurt, then the tamarind sauce and the green chutney. Sprinkle some chaat masala and black salt to taste and taste. Garnish with pomegranate, nylon sev and fresh cilantro.


  • 500g natural yoghurt
  • 300g mango pulp
  • 100g sugar or honey
  • Lightly ground cardamom


Put the mango pulp, yoghurt, sugar and cardamom in a blender and blend for 2 minutes. Sprinkle some ground cardamom on top before serving.

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