Indian-Style Mee Rebus
Lunch • India
How to Make Indian-Style Mee Rebus (Traditional & Healthy Version)
Indian-Style Mee Rebus is a delicious fusion noodle dish, reimagined with Indian flavors and vegetarian ingredients. Traditionally, Mee Rebus means 'boiled noodles', but this version infuses the essence of Indian spices, fresh vegetables, and a tangy, flavorful gravy. The dish is vibrant, aromatic, and perfect for those seeking a tasty and wholesome lunch option that aligns with Indian culinary traditions. This vegetarian Indian noodle bowl is a celebration of fusion cuisine, using whole wheat noodles, sprouted moong, and a medley of classic Indian masalas such as jeera (cumin), dhania (coriander), and garam masala. The gravy is thickened naturally with boiled potatoes (aloo) and besan (gram flour), making it both nutritious and satisfying. Often enjoyed during festive gatherings or special family lunches, Indian-Style Mee Rebus brings together the comfort of noodles with the warmth of Indian spices, making it a great choice for Holi or Diwali feasts, or even as a hearty weekday meal. The taste is a delightful balance of savory, sweet, and tangy notes, thanks to the use of tamarind (imli) pulp, jaggery (gur), and fresh lime juice. This dish is a fantastic way to introduce kids and adults alike to healthy Indian fusion cuisine, combining the appeal of noodles with the wholesome goodness of Indian vegetables and lentils.
Ingredients(for 1 large bowl (approx. 350g) per serving)
- 100g Whole wheat noodles (Use atta noodles for extra fiber)
- 2 medium, mashed Boiled potatoes (aloo) (For thickening the gravy)
- 1/2 cup Sprouted moong dal (Optional for protein boost) - optional
- 1 medium, finely chopped Onion (pyaaz)
- 1 large, chopped Tomato (tamatar)
- 2 tbsp Besan (gram flour) (For gravy thickness)
- 1 tsp Ginger-garlic paste
- 2 tbsp Tamarind pulp (imli) (For tanginess)
- 1 tsp Jaggery (gur) (For natural sweetness)
- 1, slit Green chilies (Adjust as per taste) - optional
- 1 tsp Coriander powder (dhania)
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Garam masala
- to taste Salt
- 2 tbsp, chopped Fresh coriander leaves (For garnish)
- 2 Lime wedges (For serving) - optional
Instructions
- 1
Boil the atta noodles as per packet instructions until al dente. Drain, rinse with cold water, and set aside.
7 minutes
Add a few drops of oil while boiling to prevent sticking.
- 2
In a heavy-bottomed pan, dry roast the besan on low flame until fragrant and slightly golden. Set aside.
3 minutes
Stir continuously to avoid burning the besan.
- 3
Heat 1 tsp oil in the same pan. Add cumin seeds, let them splutter, then add onions and sauté until translucent. Add ginger-garlic paste and green chilies; cook for 1 minute.
4 minutes
Sauté onions until just golden for a sweeter flavor.
- 4
Add tomatoes and cook until soft. Mix in the roasted besan, mashed potatoes, sprouted moong, coriander powder, garam masala, and salt. Stir well.
4 minutes
Mash potatoes well to ensure a smooth gravy.
Why This Dish is Healthy
This dish is a healthy lunch choice because it uses whole wheat noodles instead of refined flour, includes sprouted moong for added protein, and relies on natural thickeners like potatoes and besan. The use of Indian spices boosts metabolism and aids digestion, while jaggery offers a healthier alternative to white sugar. The recipe is low in oil and rich in dietary fiber, making it beneficial for weight management and heart health.
Indian-Style Mee Rebus is packed with plant-based protein from sprouted moong dal and fiber from whole wheat atta noodles and vegetables. The use of besan and potatoes thickens the gravy without excess fat, while tomatoes and coriander add vitamins A and C. Tamarind provides antioxidants and improves digestion. The dish is low in saturated fat, cholesterol-free, and naturally free of refined sugars, using jaggery for mild sweetness. This makes it a wholesome, nutrient-rich option for a balanced vegetarian diet.
Pro Tips
- 💡Tip 1: Always roast besan on low flame for a smooth, nutty flavor.
- 💡Tip 2: For a gluten-free version, use rice noodles or millet noodles.
- 💡Tip 3: Add fresh lemon juice just before serving for a zesty finish.
Storage & Serving
Store leftover gravy and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat gravy on the tawa or in a microwave before serving. Assemble just before eating to prevent noodles from becoming soggy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 540.0 kcal |
