Ebony-black, dry-roasted chickpeas coated in wild pomegranate and ground spices with just one teaspoon of mustard oil.
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.
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 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.