Cook dal/sabzi fresh or batch-cook for the week — what do you actually do?
For busy households: do you usually cook dal and sabzi fresh every day or batch-cook for 2–3 days? If you batch-cook, what small tricks keep flavour and texture from going flat — quick tempering, adding fresh greens, crisping a portion in a pan, or something else? If you avoid batch-cooking, why?
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Quick, practical guidance: cool cooked dal/sabzi in shallow containers and refrigerate within ~2 hours; store in portion-size tubs so you only reheat what you need. Reheat until piping hot throughout (steam rising) and discard if smell/texture are off. To revive flavour/texture: keep a fresh tempering (tadka) or chopped coriander/lemon/tomato to add at serving; add a splash of water and simmer dal before serving; briefly crisp a portion in a hot pan with oil/ghee for sabzi; blanch/store delicate greens separately and add fresh when serving. For longer storage freeze portions (dals/curries freeze well; many leafy vegs don’t). These steps preserve safety, flavour and some nutrients while saving time.