Directions

1. Place the chana dal in a large bowl and cover generously with water. Let soak 1-2 hours.
2. Drain the chana dal and add to a pressure cooker or Instant Pot along with the ghiya, water, turmeric, and salt. Cook on high until the dal and ghiya are soft, 10-12 minutes or 3-5 whistles. (Cooking time will depend on your dal.)
3. Meanwhile, place a nonstick skillet over medium heat. Add the ghee or oil. When shimmering, add the mustard seeds and cumin seeds. When they start to pop (about 30 seconds) add the onion, ginger-garlic paste, and fresh green chili. Cook, stirring frequently, until onion is golden brown, 3-5 minutes.
4. Stir in the tomato, red chilli powder, and jaggery (if using) and simmer until starting to thicken, 4-6 minutes.
5. Stir the cooked chana dal and ghiya and garam masala into the tomato mixture, adding water to reach desired consistency, and simmer another 2-3 minutes. Adjust salt to taste. Serve hot, topped with coriander leaves, with roti alongside.

Directions

1. In a mixing bowl, stir together the potatoes, fresh coriander, green chilli, turmeric, and salt until well combined.
2. Place a large nonstick skillet over medium-low heat. Add the oil or ghee. When shimmering, add the cumin seeds and cook until they start to pop, about 1 minute.
3. Add the potatoes to the pan along with the water and stir well. Let cook, stirring occasionally, until the potatoes are evenly browned, 4-6 minutes. Serve hot with roti.

Directions

1. Rinse the moong dal well and place in a large bowl. Cover generously with water and soak 8 hours or overnight.
2. In the jar of a blender or grinder, combine the soaked moong dal, ginger, and green chili, and purée on high. Add only enough water to allow it to blend into a smooth, thick batter.
3. Season the batter to taste with salt then stir in the coriander, cumin seeds, and red chilli powder.
4. Coat a nonstick skillet with cooking spray and place over medium heat. When hot, add enough batter to form a 6-7 inch circle (spread it with a spatula if necessary). Cook until golden on both sides, about 3 minutes per side. Reduce the heat if it's browning too quickly. Serve hot with Ginger-Coconut Chutney.

1. Roast the red chilli in a hot pan until aromatic, about 2 minutes.
2. In the jar of a blender or grinder, combine the coconut, roasted red chilli, ginger, and chana dal and grind to a coarse paste. Season to taste with salt.
3. Place a small pan over medium heat. Add the oil. When shimmering, add the mustard seeds and curry leaves and cook until spluttering and aromatic, about 1 minute. Add to the coconut mixture and serve.

Directions

1. You can either combine protein powder with water, or purchase a readymade protein shake. (They are best consumed chilled.) Look for a protein shake with 100-150 calories at a least 8 grams of protein, such as MuscleBlaze or Optimum Nutrition. For a vegan snack, opt for a plant-based protein shake, such as Fast & Up Plant Protein or Muscle Blaze bGreen. 

Directions

1. Cook the edamame in their pods according to package instructions (steam, boil, or microwave).
2. Season to taste with salt and serve hot or at room temperature. To eat, scrape the beans out of the pods with your teeth and discard the pods.

Directions

1. In a serving bowl, toss together the fruit, masala, cumin, and lemon or lime juice.
2. Season to taste with sweetener and/or salt (if using). Top with chopped nuts. Chill if desired before serving.