11 Steps to Weekly Meal Prep, Indian-Style

3. Batch-Cook Dal and Legume Staples

Dals are foundation meals in Indian homes, and they freeze and reheat well when handled right. Cook a few varieties on the weekend: a basic toor dal for everyday meals, a masoor dal for a quick curry, and a slow-simmered dal makhani for special lunches. Use the pressure cooker to save time, but don’t add delicate spices until after cooking; temper later to preserve bright aromatics. Split a large batch into meal-sized portions and cool on a shallow tray before transferring to the fridge or freezer. For weeknight use, reserve one jar for plain dal and another jar for dal with tadka already added — this gives you both quick and finished options. When thawing, reheat gently and adjust seasoning with lemon, salt, and fresh cilantro to brighten the dish. For protein variety, mix a portion of cooked chana (chickpeas) into a dal base for texture and substance. Proper cooling and portioning keep lentils safe and fresh for several days in the fridge or longer in the freezer.