Ebony-black, dry-roasted chickpeas coated in wild pomegranate and ground spices with just one teaspoon of mustard oil.
Golden, protein-dense chickpea and grated tofu crepes spiced with carom seeds and fresh coriander. Quick, gluten-free, and satiating.
Golden, protein-rich savory yellow lentil and spinach crepes. Perfect for a quick, gluten-free breakfast or post-workout meal.
Golden, rice-free high-protein dosas crafted from yellow moong dal, defatted soya, and urad dal. Delivers 20g pure plant protein per serving with a shatteringly crisp texture.
A nourishing North Indian stew of slow-cooked Bengal gram and tender spinach leaves, finished with a garlic-cumin mustard oil tempering and fresh lemon.
A zero-grease, iron and protein dense black chickpea curry tailored for Indian cooks.
Tender black chickpeas slow-simmered in an earthy, velvety mustard and spinach greens gravy. Pure plant nourishment, zero dairy butter, and high bioavailable iron.
A nourishing homestyle stew of soaked Bengal gram and tender bottle gourd, simmered with aromatic spices and finished with a mustard oil hing tempering.
Tender black-eyed peas simmered in a spiced onion-tomato gravy, thickened naturally with crushed legumes and finished with cold-pressed mustard oil.
A quick-cooking North Indian red lentil stew simmered to creamy perfection in fifteen minutes and finished with a roasted garlic and cumin mustard oil tempering.
A gut-restorative, one-pot lentil and rice stew with an inverted 2:1 moong dal ratio, tender garden vegetables, and anti-inflammatory golden spices.
A restorative pigeon pea and yellow moong dal stew infused with tender drumsticks and finished with a garlic-cumin mustard oil tempering.
A velvety, zero-cream red kidney bean curry built with slow-simmered aromatics and cold-pressed mustard oil.