The Kitchen
Home recipes, smoothies and drinks with the macros for every serving.
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Pressure-cooked kabuli chana in an onion-tomato gravy with a quarter of the usual oil.
No-cook lunch from a tin or the week's boiled chana: 14 g fibre, 14 g protein, 10 minutes.
Pressure-cooker toor dal with a garlic and cumin tadka, 4 servings for under 50 rupees.
Tangy mint, tamarind and cumin cooler made from scratch: 40 kcal, no packet masala.
North Indian fermented black carrot and mustard drink, made in a jar in the sun over 3 days: 20 kcal, tangy and probiotic.
Black chana in a roasted coconut gravy, the classic with puttu and appam, 10 g fibre.
Deep pink Konkan cooler from dried kokum, roasted jeera and a touch of jaggery: 30 kcal.
Toor dal with drumstick, pumpkin and brinjal in tamarind broth; 200 kcal, 7 g fibre a bowl.
The comfort lunch, portioned: a katori of rajma over a small mound of rice, 15 g fibre.
Konkan coconut-kokum drink to sip with lunch: tangy, mildly spiced, 110 kcal and settling on the stomach.
Soya nuggets in a quick onion-tomato gravy: 18 g protein for under 200 kcal and 30 rupees.
No-cook moong sprout salad with chaat masala, peanuts and lemon, 18 g protein.
