5 Healthy One-pot Recipes

Everybody loves a seven-course meal but dishing up an elaborate affair like that is probably not possible on a regular basis. Well, for most of us cooking after work, even just a daily meal can be painful enough. Add to that the ‘healthy’ clause and you feel like an eternity was spent in the kitchen!

This is where healthy one-pot recipes come into the picture – effortless, quick, and most importantly fewer utensils make them a clear winner!

Here’s a list of five healthy, yet yummy one-pot meals to cure those hunger pangs without creating much of a mess.

Broken wheat upma


Bored of the same old sooji upma? Then try this even healthier rendition of this traditional meal.

Heat oil in a pressure cooker. Add mustard, cumin and curry leaves. As they begin to crackle, add diced vegetables of your choice (onions, carrots, peas, potatoes, beans), and fry for 3-4 minutes.

Pour water, add turmeric, salt, and bring to boil. Add dalia (broken wheat) and stir a couple of times. Cover and let it whistle once or twice on low flame. Voila!

Corn and potato chowder

corn, baby corn, potato chowder

In a large stockpot, sauté onion in olive oil over medium heat for about 3-4 minutes until the onion turns translucent. Add cumin seeds and stir for another 1-2 minutes. Smell the cumin? Now add potatoes, vegetable stock, bay leaves, and bring to boil. Reduce to low flame and simmer, covered, for 20 minutes. You could also check the potatoes with a fork for tenderness to know when they’re done.

Next, stir in frozen corn and cook for an additional 3 minutes. In the meantime, mix milk with flour until mixture is smooth and add to the soup, stirring constantly. This will ensure a lump-free mixture. Remove from heat and grate some mozzarella cheese. Ladle into bowls and garnish with freshly cracked black pepper. Delish!

Moong dal rice

moong dal, moong dal rice

Dry roast moong dal (green gram) followed by rice till they turn golden brown. Mix both together and keep aside. Heat oil, add mustard seeds, and when they splutter, add onion, chopped ginger, and garlic. Keep an eye on it; you don’t want this getting burnt and overpowering the dish.

When they turn golden brown, add the roasted rice-moong dal mixture and fry for a few seconds. Throw in a little red chilli and turmeric. Stir until they mix one. Add proportional cups of boiling water, required salt, and pressure cook for two whistles.

After the steam is released, add grated coconut (optional), and mix well. There you go, healthy moong dal rice is ready to serve! Try it with tomato chutney. It is D-I-V-I-N-E!

Lemon couscous

lemon couscous

Bring adequate water to boil, add 1/4 tsp of salt and pour it over the couscous. Mix well and keep it covered for 15 minutes. In the meantime, peel the skin and finely chop ginger and carrots.

Heat oil in a pan, add mustard seeds and when they splutter, add cumin seeds and sauté for a few seconds. Then add curry leaves, chopped ginger, slit green chillies, chopped carrots, roasted peanuts, and turmeric powder.

Cook for a few minutes until the carrots become tender. Add lemon juice (as needed), salt to taste, and switch off the heat. Fluff couscous with a fork and mix well so that it is well coated with the seasoning. Taste and adjust the salt and lemon juice to suit your preference.

Garnish with coriander leaves and serve hot.

Spring chicken paella

chicken paella, chicken

Preheat your oven to 180°C / 350°F. Season 6 chicken thighs with paella spice mix and generously dust them with flour. In a large pan, heat one tablespoon of olive oil and fry the thighs until they turn a rich golden brown. Shallow roast them in the oven for 30-40 minutes.

Add two tablespoons of olive oil to a pan and gently fry two finely chopped onions and three garlic cloves for about 10 minutes. Stir in 400 g of paella rice, paprika, saffron, lemon zest, and 1.5 litres of chicken stock. Simmer for about 20 minutes on medium heat. Stir the mixture occasionally till the rice is slightly undercooked. Next, add peas, broad beans, and lemon juice while the rice cooks.

Stir in small bunches of freshly chopped mint, parsley, and dill. Adjust salt, paella seasoning, and lemon juice to your taste. Place the roasted chicken thighs in the pan and cover it for 5-10 minutes. Let the flavours blend in beautifully before you serve it hot!

Feels like you’ve discovered a new haven of recipes that don’t suck up your time, isn’t it? One-pot recipes go hand in hand with healthy living as well as a happy you. So try them all and let us know if it did the trick!

Consult a top Dietitian/Nutritionist

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