11 Batch-Cooking Indian Meals for the Week

6. Khichdi

Khichdi is comfort in a container and a brilliant batch item because it’s forgiving and easy to customize for the week. Use equal parts rice and moong dal—about 1.5 cups each to feed four—and season lightly with turmeric and cumin for morning or night meals. Khichdi reheats well on the stove with a splash of water or milk depending on your preferred texture; it’s best eaten within three days when refrigerated. If you want to freeze, portion into small jars and thaw overnight in the fridge before warming. For kids and sensitive stomachs, keep the seasoning simple and serve with ghee on the side that adults can add for richness. Add quick-cooked vegetables like carrot and peas during reheating to freshen the meal. Khichdi is naturally gluten-free and vegetarian; to keep it vegan, use oil instead of ghee. This dish is ideal as a lunch for toddlers, or as a light dinner for adults. Tiffin tip: include a small condiment—achar or plain yogurt—to change the flavor each day.