Effortless Indian Feasts: One-Pot Meals from North to South

One-pot recipes are the unsung heroes of the culinary world! They come to the rescue anytime and rarely disappoint you. 

A one-pot recipe will do the trick if you are home after a long day at work. If you don’t have assistance with the dirty dishes, a one-pot meal is a fuss-free way to dine. Or even if you have less time, or fewer ingredients or are not in the mood for an elaborate meal, you name the reason and a ‘one pot meal’ will come in handy. 

One-pot meals are often whole meals that are nourishing and fill your stomach and heart! Such a meal doesn’t always need to be a boring khichdi, in fact across India, the diverse landscapes have their own take on a variety of one-pot meals. These recipes fit the bill, but your taste buds can take a national tour!

Here are a few one-pot meal options from across Indian states that you can explore the next time you need a quick full meal with a variety. 

Bisi Bele Bath from Karnataka 

This dish from one of the Southern states of Karnataka is a treat for the soul. Bisi Bele Bath means ‘Hot Lentil Rice’ in Kannada. This is a wholesome meal including dal, and rice with vegetables and takes less than 30 minutes to prepare. 

Total Servings: 4
Total Time: 25 minutes 

Ingredients: 

• 1 cup soaked rice (preferably Sona masuri rice) 
• ¾ cup arhar (Toor) dal 
• 1 medium size onion chopped
• 2 ½ cups mixed vegetables (carrots, beans, peas, potatoes etc) 
• 2 tbsp tamarind pulp
• 6 cups of water 
• 2 tsp garam masala 
• 1 tsp sambar masala 
• ½ tsp turmeric 
• 1 sp red chilli powder
• 2 tsp cooking oil
• 1 tsp mustard seeds 
• 1 pinch asafoetida 
• ½ tsp jeera seeds
• Salt to taste 
• 2 tbsp freshly chopped coriander leaves (for garnishing) 

For Tempering: 

• 1 tbsp ghee
• ½ tsp mustard seeds 
• 2-3 dry red chillies 
• 4-5 curry leaves
• 1 pinch asafoetida 
• 7-8 cashews 

Method: 

1. This recipe can be easily made in a pressure cooker. Place the pressure cooker on medium heat, add some oil and let it heat. 
2. Once the oil is hot, add in the mustard seeds, cumin seeds and asafoetida and let it crackle. Now add the chopped onions and sauté it until it turns golden brown.
3. Once the onions are cooked, add the mixed vegetables and allow them to cook for a minute. Now add all the seasonings, like turmeric, chilli powder, garam masala, sambar masala and salt. If you have a ‘bisi bele bath’ masala, then you can use it instead of the garam masala and sambar masala. 
4. Now add the washed and soaked dal and rice and mix it well. Add the required amount of water along with the turmeric pulp. 
5. Check the seasonings once, close the pressure cooker and cook for 3-4 whistles. 
6. Once the pressure from the whistles is off, open the cooker and check the consistency. If you prefer your bisi bele bath a little mushy and soft, then add some more water and gently mash it slightly. If not, then just mix it well. Garnish with fresh coriander. 
7. This can be consumed as it is, or you can also add a simple tempering to it. 
8. In a tempering pan, add some ghee and fry some cashews in it until they are nice and pink. Remove the cashews and put aside. In the same heated ghee, add mustard seeds, asafoetida, curry leaves and dry red chillies. Let everything crackle, and then add the cashews and pour the tempering over the bisi bele bath. 
9. Serve hot and enjoy with curd. 

Chana Dal Tehri from Uttar Pradesh 

This easy yet lip-smacking recipe is quick to prepare, hearty and perfect for a busy day. This is a local favourite and can be your next go-to meal too. 

Serves: 2
Total time: 30 mins

Ingredients: 

• 2 cups soaked rice 
• 1 cup soaked Chana dal 
• 2 tbsp ghee (or oil) 
• 2 tsp cumin seeds 
• 3-4 whole black pepper 
• 1 green cardamom
• 1 inch cinnamon stick
• 1 bay leaf 
• 2 cloves 
• 2 tsp ginger-garlic paste 
• 2 green chilly slit 
• 1 medium onion chopped
• 1 medium tomato chopped 
• 1 tsp Coriander powder 
• ½ tsp cumin powder 
• ½ tsp red chilli powder 
• ½ tsp garam masala
• Salt to taste 
• 6 cups water 
• Freshly chopped coriander for garnishing 

Method: 

1. Being a single-pot recipe, this can be easily prepared in a pressure cooker. Place a pressure cooker on medium flame, add some ghee to it, now add the whole spices like cumin, bay leaf, cinnamon stick, black pepper and cloves and allow them to sizzle slightly. 
2. Now add the onions and slit green chilli and saute them for a minute or two. Now add the tomatoes and mix them well, add some salt and let the onions and tomatoes turn slightly mushy. 
3. Add the ginger garlic paste and cook until the raw smell wears off. Now add the dry spices like turmeric, coriander and cumin powder, red chilli powder and finally garam masala. On a low flame let them cook for a minute. 
4. Once the mixture is well combined, add the soaked chana dal and soaked rice. Add the water and mix everything well. Balance all the seasonings and shut the lid. 
5. Let the Chana Dal Tehri cook up to 3-4 whistles then turn off the flame. Allow it to cool until the pressure is completely out. 
6. Garnish with freshly chopped coriander and serve with a spicy pickle and curd. 

Chicken Pulao from Hyderabad, Andhra Pradesh 

It is hard to imagine, preparing a meat-based recipe and that too in a single pot. Try this simpler cousin of chicken biryani, the wholesome chicken pulao that comes from Hyderabad. 

This is simple, and quick and turns out to be delicious and is perfect when you expect guests at short notice or wish to prepare an elaborate meal quickly. 

Serves: 4
Total Time: 45 minutes

Ingredients: 

• 500 g boneless chicken
• 1 tbsp ginger garlic paste 
• ½ tsp Kashmiri red chilli powder 
• 1 tsp garam masala or meat masala 
• 2 tbsp thick curd 
• 1 bay leaf
• 1-star anise 
• ½ tsp cumin seeds 
• 4-5 cloves 
• 1-inch cardamom stick
• 3 green cardamom 
• 1 black cardamom 
• 1 tsp fennel seeds 
• ½ cup ghee 
• 2-3 slit green chillies 
• ½ cup tomato puree 
• 1 large onion thinly sliced 
• 2 tsp mint leaves 
• ½ cup freshly chopped coriander 
• 2 cups soaked basmati rice 
• 4 cups water
• Salt to taste

Method: 

1. First marinate the chicken, by adding some ginger garlic paste, salt, garam masala, curd and Kashmiri red chilli powder. Mix everything well, and coat the chicken pieces well with it. Allow the chicken to marinate for 15 minutes or longer. 
2. Take a pressure cooker and place it on medium heat, melt the ghee into it. Now add the whole spices like cumin seeds, green and black cardamom, black pepper, cloves, bay leaf, cinnamon etc.  Once everything sizzles slightly, add the thinly sliced onions and allow it to get golden brown. Now add ginger garlic paste, and green chillies and cook until the raw smell wears off. Now add the chopped tomatoes and salt and cook until the tomatoes are mushy. 
3. Now add the mint leaves and half of the chopped coriander leaves and mix well.
4. Add the chicken pieces and cook till the pieces turn pale and seem cooked. Now add the required amount of water to the cooker, add salt and adjust the seasonings. 
5. Finally, add the soaked rice and seal the pressure cooker with a lid. Cook for about 3-4 whistles and remove from the flame. 
6. Allow the pressure in the cooker to release. Open the cooker and garnish with the remaining coriander. 
7. Serve with a curd raita and papad. 

Bajra Khichdi from Rajasthan 

When looking for a healthy, nutritious recipe that gets ready in no time, bajra khichdi is your best bet! This warm comforting one-pot meal is a gluten-free recipe and can even be easily changed as a vegan recipe as well. 

Serves: 4
Total Time: 25 minutes 

Ingredients: 

• ½ cup bajra, broken, cleaned and soaked
• ½ cup soaked yellow moong dal
• 2 cups mixed vegetables (peas, carrots, chopped cauliflower etc) 
• 1 cup cleaned and chopped spinach 
• 1 tsp grated ginger
• 1 tbsp ghee (or cooking oil) 
• 4 cups water 
• ½ cup freshly chopped coriander 
• Salt to taste
• ½ tsp turmeric
• 1 tsp red chilli powder
• ½ tsp coriander powder
• ½ tsp garam masala 
• 1 tsp cumin seeds 
• 1 pinch asafoetida 

Method: 

1. The recipe can be easily made using a regular pressure cooker. Place a cooker on medium flame, and add the ghee to it. Once the ghee is hot, add the cumin seeds and asafoetida. Now add all the chopped mixed vegetables and grated ginger and saute them for a minute. Add the chopped spinach and cook that for a minute as well. 
2. Now add all the seasonings, like turmeric powder, red chilli powder, coriander powder and finally garam masala and mix it all well. 
3. Add the soaked bajra and yellow moong dal and mix everything well. Now add the 4 cups of water and mix well. Adjust all the seasonings and shut the cooker lid. 
4. Put the cooker on high flame and cook for about 3 whistles or until the bajra is completely cooked and soft. 
5. Wait for the natural pressure in the cooker to release, and then open the lid. Mix the contents well, and adjust the thickness and consistency by adding water if you like a runny consistency. 
6. Garnish with freshly chopped coriander and serve hot with curd and pickle.