11 Batch-Cooking Indian Meals for the Week

3. Madras Lentils

Madras-style lentils bring deeper, spicier flavors than plain dal, but they’re still fantastic for batch cooking because lentils absorb seasoning over time. Use red lentils (masoor dal) or split pigeon lentils and cook with curry powder or a Madras paste for familiar notes. For a family of four, plan on three cups of cooked lentils, which will make great lunches or a quick weeknight dinner with rotis. Madras lentils keep in the refrigerator for up to four days; when freezing, portion into lunch-sized tubs. To reheat, stir with a little water and re-temper with mustard seeds and curry leaves in hot oil, which revives the aroma instantly. If you want a milder meal for kids, reduce the chili and add coconut milk to soften the spice while keeping the signature tang. If allergies are a concern, label containers clearly—spices and coconut can trigger reactions in some households. Serve with pickles or a dollop of yogurt for adults; for a dairy-free option, use coconut yogurt or skip the topping. These lentils pair well with rice, plain rotis, or a simple cucumber salad to add crunch.