5 High-Protein Veg Recipes For Your Desi Lunch Tiffin

Looking for high-protein vegetarian dishes to add to your desi lunch? Look no further! Paneer, soybean, chickpeas, kidney beans, pulses, quinoa, and tofu are all excellent sources of protein that are perfect for vegetarians. While non-vegetarians can rely on eggs, chicken, fish, and mutton for protein, vegetarians can still enjoy protein-rich meals by incorporating these ingredients into their diets. In this article, we have curated a list of 5 easy-to-make Indian lunch recipes that are not only high in protein but also taste delicious. So, whether you are a vegetarian or simply looking to switch up your lunch routine, these recipes are sure to satisfy your hunger and protein needs.

Also read 5 High Protein Vegan Foods To Cut Down Belly Fat

1. Chana Dal Biryani

Biryani is a popular rice-based dish in India, with a variety of regional variations. One such variation is the Chana Dal Biryani, which is a vegetarian biryani that combines the goodness of protein-rich chana dal (split Bengal gram lentils) with aromatic spices and long-grain basmati rice. This biryani is not only healthy and filling but also packs a flavorful punch that is sure to satisfy your taste buds. In this article, we will walk you through a simple yet delicious recipe for making Chana Dal Biryani at home.

Ingredients:

1. 1 cup chana dal (split Bengal gram lentils)
2. 1 cup basmati rice
3. 1 onion, finely chopped
4. 2 tomatoes, finely chopped
5. 2 green chilies, slit
6. 1 tsp ginger paste
7. 1 tsp garlic paste
8. 1 tsp cumin seeds
9. 1 tsp coriander powder
10. 1 tsp red chilli powder
11. 1/2 tsp turmeric powder
12. 1/2 tsp garam masala powder
13. Salt to taste
14. 2 tbsp ghee or oil
15. 2 cups water

For garnish:

1. Fried onions
2. Chopped coriander leaves

Method:

1. Wash the chana dal and soak it in water for at least 1 hour.
2. Wash the basmati rice and soak it in water for 30 minutes.
3. Heat ghee or oil in a pressure cooker, add cumin seeds, and sauté until they splutter.
4. Add onions, green chillies, ginger paste, and garlic paste, and sauté until the onions turn golden brown.
5. Add tomatoes and sauté until they turn mushy.
6. Add coriander powder, red chilli powder, turmeric powder, and garam masala powder, and sauté for 1-2 minutes.
7. Add chana dal and salt, and sauté for 2-3 minutes.
8. Drain the water from the soaked rice and add it to the pressure cooker.
9. Add 2 cups of water and mix well.
10. Close the pressure cooker lid and cook on high heat until the first whistle.
11. Reduce the heat and cook for another 10-12 minutes.
12. Turn off the heat and let the pressure release naturally.
13. Open the pressure cooker lid, fluff up the rice gently with a fork, and garnish with fried onions and chopped coriander leaves.
14. Serve hot with raita and papad.

2. Rajma 

Rajma, also known as red kidney beans, is a popular ingredient in Indian cuisine. These beans are a great source of protein, fibre, and other important nutrients, making them a healthy addition to any meal. Rajma chawal, or red kidney beans served with rice, is a classic dish in North India and is loved by people of all ages. The dish is not only easy to make but also extremely flavorful, with a rich blend of spices that give it a distinct aroma and taste. If you want to try your hand at making this delicious and nutritious meal, here's a simple recipe:

Ingredients:

1. 1 cup of dried rajma (red kidney beans)
2. 3 cups of water
3. 2 tablespoons of oil
4. 1 onion, finely chopped
5. 1 tablespoon of ginger-garlic paste
6. 2 tomatoes, finely chopped
7. 1 teaspoon of cumin powder
8. 1 teaspoon of coriander powder
9. 1/2 teaspoon of turmeric powder
10. 1 teaspoon of red chilli powder
11. Salt to taste
12. Coriander leaves for garnish

Method:

1. Rinse the dried rajma and soak it in 3 cups of water overnight.
2. Drain the water and rinse the soaked rajma before cooking.
3. Heat the oil in a pressure cooker or a pot and sauté the onions until they turn golden brown.
4. Add the ginger-garlic paste and sauté for another minute.
5. Add the chopped tomatoes and cook until they turn soft and mushy.
6. Add the cumin powder, coriander powder, turmeric powder, red chilli powder, and salt. Mix well.
7. Add the soaked rajma to the pot and mix everything together.
8. Add 3 cups of water and mix well.
9. Close the pressure cooker lid and let it cook for 15-20 minutes or until the rajma is soft and cooked.
10. Garnish with coriander leaves and serve hot with rice or roti. Enjoy!

3. Chole

Chole, also known as chana masala, is a popular North Indian dish made with chickpeas cooked in a spicy tomato-based gravy. It is a staple in Punjabi cuisine and is often served with bhatura or puri (deep-fried Indian bread). Chole is not only delicious but also packed with protein and other nutrients, making it a healthy vegetarian option.

Ingredients:

1. 1 cup dried chickpeas (chana)
2. 2-3 tablespoons oil
3. 1 onion, finely chopped
4. 1 tablespoon ginger-garlic paste
5. 2 tomatoes, finely chopped
6. 1 teaspoon cumin seeds
7. 1 teaspoon coriander powder
8. 1/2 teaspoon turmeric powder
9. 1/2 teaspoon red chilli powder
10. 1 teaspoon garam masala powder
11. Salt to taste
12. Water as needed
13. Chopped coriander leaves for garnish

Method:

1. Soak the chickpeas overnight or for at least 6-8 hours in water.
2. Drain the water and rinse the chickpeas with fresh water.
3. In a pressure cooker, add the soaked chickpeas along with enough water to cover them. Add salt and pressure cook for 2-3 whistles or until they are soft.
4. In a pan, heat oil and add cumin seeds. Once they splutter, add the chopped onion and sauté until golden brown.
5. Add ginger-garlic paste and sauté for a minute.
6. Add chopped tomatoes and cook until they are soft and mushy.
7. Add coriander powder, turmeric powder, red chilli powder, and garam masala powder. Mix well and cook for 2-3 minutes.
8. Add the cooked chickpeas along with the water and mix well. Adjust the salt as per taste.
9. Let the chole simmer for 10-15 minutes until the gravy thickens.
10. Garnish with chopped coriander leaves and serve hot with bhatura or puri.

4. Matar Paneer

Matar paneer is a classic Indian dish that combines tender green peas and creamy paneer (cottage cheese) in a flavorful tomato-based sauce. It is a popular vegetarian dish that is enjoyed all over India and is especially beloved in the north.

Ingredients:

1. 1 cup of paneer, cubed
2. 1 cup of green peas, fresh or frozen
3. 2 medium-sized onions, finely chopped
4. 2 medium-sized tomatoes, finely chopped
5. 1 teaspoon of ginger paste
6. 1 teaspoon of garlic paste
7. 1 teaspoon of cumin seeds
8. 1 teaspoon of coriander powder
9. 1 teaspoon of red chilli powder
10. 1/2 teaspoon of turmeric powder
11. Salt, to taste
12. 2 tablespoons of oil
13. 1/4 cup of fresh cream
14. Fresh coriander leaves, for garnishing

Method:

1. To prepare the dish, heat oil in a pan and add cumin seeds. Once they start to sizzle, add the onions and fry until they turn golden brown. 
2. Add ginger and garlic paste and fry for a minute. 
3. Add chopped tomatoes and fry until they turn soft and mushy.
4. Add coriander powder, red chilli powder, turmeric powder, and salt, and fry for a few minutes until the masala is cooked. 
5. Add green peas and paneer and mix well. 
6. Add half a cup of water and let the curry simmer for 5-10 minutes until the gravy thickens.
7. Add fresh cream and mix well. Garnish with fresh coriander leaves and serve hot with naan or rice.

5. Veg Soya Keema

Soya keema is a delicious and healthy vegetarian alternative to the traditional meat-based keema. Made with soy granules or chunks, this dish is high in protein, low in fat, and perfect for those who follow a vegetarian or vegan diet. It is also a great way to incorporate more plant-based protein into your meals.

Ingredients:

1. 1 cup of soya granules or chunks
2. 2 onions, finely chopped
3. 2 tomatoes, finely chopped
4. 1 tablespoon of ginger-garlic paste
5. 1 green chilli, finely chopped
6. 1 teaspoon of cumin seeds
7. 1 teaspoon of coriander powder
8. 1 teaspoon of red chilli powder
9. 1/2 teaspoon of garam masala powder
10. Salt to taste
11. 2 tablespoons of oil
12. Fresh coriander leaves, chopped for garnishing

Method:

1. Soak the soya granules or chunks in hot water for 10-15 minutes. Drain and squeeze out the excess water. Set aside.
2. Heat oil in a pan and add cumin seeds. When they start to splutter, add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and green chilli to the pan and cook for 1-2 minutes.
4. Add chopped tomatoes, coriander powder, red chilli powder, and salt. Mix well and cook for 2-3 minutes until the tomatoes are soft.
5. Add the soaked and drained soya granules or chunks to the pan and mix well. Cook for 5-7 minutes until the soya is cooked and well combined with the spices.
6. Add garam masala powder and cook for another 2-3 minutes.
7. Garnish with fresh coriander leaves and serve hot with chapatis, parathas, or rice.