Light summer food, homechef Bhavna Tiwari’s low oil recipes

By Samira Vishwas On Apr 5, 2026

Low Oil Recipes for Summer: In summer, the body needs light and easily digestible food. With this in mind, home chef Bhavna Tiwari has shared these easy and healthy summer recipes made with less oil, which strike the right balance between taste and health.

Light curry of raw mango and moong dal

Raw mango and moong dal sabji garnished with fresh coriander, served in a rustic bowl.

Material

Washed Moong Dal: ½ cup (soaked for 2 hours)

Raw mango: ½ cup (finely chopped)

Turmeric: ¼ tsp

Salt: as per taste

Coriander: a little

Mustard oil: ½ tsp

Method

Boil the moong dal lightly, the dal should not melt completely. Remove excess water and let the dal cool.

Mix raw mango, turmeric and salt in it.

Lightly heat ½ teaspoon mustard oil in a pan.

Add it to the dal mixture and mix. Garnish with green coriander and serve

Curd-mint curry with mild tempering

Dahi pudina kadhi topped with tempering spices and fresh mint leaves, served in a white bowl.

Material

Curd: 1 cup

Gram flour: 1½ tsp

Mint: 1 tsp (finely chopped)

Turmeric: ¼ tsp

Salt: as per taste

Water: 1½ cups

Oil: ½ tsp

Mustard: ¼ tsp

Method

Beat curd, gram flour and water. Cook on low flame while stirring continuously. Add turmeric and salt.

Heat ½ teaspoon oil in a separate pan.

Add mustard seeds, then add mint and prepare tadka.

Add tadka to the curry and turn off the gas. Ready to serve.

Steamed Radish Bhujiya

Steamed radish leaves stir-fry lightly sautéed with spices, served in a traditional bowl.

Material

Radish leaves: 1 cup (finely chopped)

Garlic: 2 cloves (crushed)

Red chilli powder: a pinch

Salt: as per taste

Oil: 1 tsp

Method

Heat oil in pan and add garlic.

As soon as aroma comes, add radish leaves.

Cover the pan and let the leaves cook in its steam.

After 3:4 minutes add salt and pepper.

Stir lightly and turn off the gas.

Sattu-Pudina Stuffed Roti

Sattu and mint stuffed roti, pan-cooked until golden brown and lightly brushed with ghee.

Material

Sattu: ½ cup

Mint: 1 tsp (paste)

Lemon juice: 1 teaspoon

Salt: as per taste

Wheat flour: 1 cup

Oil: a few drops (for baking)

Method

Mix sattu, mint paste, lemon juice and salt.

Make balls of dough and roll them into chapatis. Place the filling and close the roti. Roll gently.

Cook on non-stick pan in less oil.

Once cooled, serve as a roll or wrap.

Cucumber-Chickpea Curry with Mild Tempering

Cucumber and chickpea curry with a light tempering of cumin and spices, served warm in a bowl.

Material

Boiled black gram: ½ cup

Cucumber: 1 cup (chopped)

Curd: ½ cup

Roasted cumin powder: ½ tsp

Salt: as per taste

Oil: ½:1 teaspoon

Mustard: a pinch

Method

Lightly mash the cucumber and boiled gram.

Add curd, salt and cumin powder to it.

Heat oil in pan. Make light tempering by adding mustard seeds

Add tadka to the curry and mix well. Cool slightly and serve.