Dal

Red lentil dal Split red lentils, or masoor dal, cook down quickly into a thick, golden purée, which makes this one of the fastest pots on the list. Finished with cumin seeds, garlic and chili sizzled in ghee or oil, it is mild and comforting enough to eat several days running. Dal keeps thickening after it is cooked and sets firmer in the fridge, so loosen each portion with a splash of water before reheating, or cook it a little thinner than you would serve it fresh. Pair it with rice and a vegetable, such as roasted cauliflower or spinach wilted straight into the pot, for a balanced lunch that costs very little.