Minute 0–10 — Soak: chana in one bowl, rajma in another.
Minute 10–30 — Pressure cook: brown rice, then dal. Chop all vegetables while they cook.
Minute 30–55 — Roast a tray of vegetables. Grill or pan-cook your protein (paneer, chicken or soya) in two flavour bases so it does not get boring.
Minute 55–75 — Portion into five containers: ⅓ grain, ⅓ vegetable, ⅓ protein.
Minute 75–90 — Prep snacks: portion roasted chana and nuts into small boxes. Make one jar of curd-based dressing.
Refrigerate three days, freeze the rest. Reheat with a splash of water so the grains do not dry out.