How it works
From pouch to protein bowl.
Whole legumes, real Indian spices, and simple cooking instructions in every kit.
How it works
Rinse or soak
Some kits only need a rinse. Whole chickpeas and black chickpeas cook best after soaking.
How it works
Bloom the spices
Add the spice packet with oil, butter, or ghee, then let the warm aromatics open up.
How it works
Cook and use all week
Serve as a bowl, wrap, taco filling, soup, side dish, or meal prep base.
What Comes in Each Kit
Base
Whole legumes
Whole beans, lentils, or legumes.
Flavor
Spice packet
A pre-measured Indian spice blend.
Method
Clear instructions
Cook times and prep notes by product.
What You Add at Home
You add water, oil or butter, optional onion, tomato, garlic, ginger, lemon, cilantro, and your favorite serving base. Ghee can also be used. Ghee is clarified butter.
Cook It Your Way
Instant Pot
Best for speed, consistency, and convenience.
Pressure Cooker
Best for traditional pressure cooking.
Stovetop
Best when you want a slower cook and more control.
Product Cooking Times
| Product | Rinse / Soak | Water | Instant Pot Cook Time |
|---|---|---|---|
| Toor Dal – Indian Yellow Lentil Curry | Soak 10 minutes | 24 oz / 3 cups | 12 minutes |
| Moong Masala – Indian Green Mung Curry | Soak 15 minutes | 32 oz / 4 cups | 30 minutes |
| Masoor Dal – Indian Red Lentil Soup | Rinse | 32 oz / 4 cups | 8 minutes |
| Chole Masala – Indian Chickpea Curry | Soak 6 to 8 hours | 32 oz / 4 cups | 40 minutes |
| Lobia Masala – Indian Black-Eyed Pea Stew | Soak 15 minutes | 32 oz / 4 cups | 40 minutes |
| Kala Chana – Indian Black Chickpea Bowl | Soak overnight / 6 to 8 hours | 16 oz / 2 cups | 35 minutes |