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Simple Indian Lunch Recipes Using Traditional Ingredients

The pandemic and subsequent lockdowns have kept many people at home during the past year. And with many restaurants closed during lockdown, they had to learn how to cook. For some, it was a struggle, but many found that they enjoyed cooking meals for their family and they even branched out as their cooking skills grew to find new recipes and different cuisines to try.

One of the most searched cuisines on Google this year was ‘Indian cuisine’. Many people missed their favourite Indian restaurant and wanted to recreate some of those tasty dishes at home. To help with that, the Delhi Grill has decided to share some of our favourite traditional Indian lunch recipes that are not only easy to make, but delicious as well.

Traditional Indian Lunch Recipes

Masala Bhindi


· 250 grams bhindi

· 1 bowl water, small

· 7-8 tbsp mustard oil

· 1 tsp jeera seeds

· 1 tsp fennel seeds

· 1 bowl onion, finely chopped

· 1 tsp ginger, chopped

· 1/2 tsp turmeric powder

· to taste Salt

· 1 tsp fennel powder

· 1 1/2 tsp aamchoor powder

· 1/4 tsp pepper powder

· 1/2 tsp sugar

· 1 tsp lime juice


· Heat oil.

· Add jeera and fennel seeds, cook for 2 minutes.

· Add the onions and lightly brown them.

· Add ginger and some water, stir.

· Add the turmeric powder and stir again.

· Mix in the bhindi.

· Pour in the rest of the water and continue stirring.

· Stir well and add the salt.

· Sprinkle fennel powder, amchoor powder, and sugar.

· Mix again and sprinkle the pepper powder.

· Add the lime juice, stir well and serve.

Chana Kulcha


· 1 Kg chickpeas

· 2 tsp baking soda

· 3 tsp salt

· 2 tsp mango powder

· 1 tsp red chilli powder

· 2 tsp black pepper powder

· 2 tsp cumin powder

· 2 tsp clove, powdered

· 2 tsp dry ginger

· 2 tsp coriander Powder

· 2 tsp carom powder

· 2 tsp cinnamon, powdered


· Soak chickpeas in water with baking soda overnight.

· For best taste boil them in water on low flame for 6- 7 hours.

· Now add salt, mango powder, red chilli powder, black pepper powder, cumin powder, powdered clove, dry ginger, coriander powder, carrom powder and powdered cinnamon.

· Mix it well and serve hot with kulchas.

Gujarati Kadhi


· 2 1/2 Cup Curd

· 2 1/2 tbsp Gram flour

· A pinch of Asafoetida

· A pinch of Jaggery

· 1 tsp Salt

· 2 1/2 cups Water

· 1 tbsp Clarified butter

· 1/4 cumin seeds

· 1/2 tsp mustard seeds

· 3 Cloves

· 1/2 tsp Ginger, chopped

· Curry leaves

· 1 Whole red chilly

· 3 Green chillies, chopped


· Mix the curd, gram four, asafoetida, jaggery, salt and water in a large bowl and mix well using a whisk.

· Heat a pan and pour in the mixture.

· Begin stirring and continue until the curry thins out.

· Add the seasoning and boil the curry for 5-6 minutes.

· Serve hot in a bowl.

For The Seasoning:

· Heat clarified butter.

· Add cumin seeds, mustard seeds, cloves, ginger, green chillies and the red chilli.

Get In Touch With Delhi Grill

To learn more about traditional Indian cooking, contact Delhi Grill today or stop in for dinner and explore our extensive menu.

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