Legumes & Pulses

Rice is cooked alongside a flavorful spiced dal, then served with papad, lemon, onion.

Ingredients are mixed, squeezed to bind, scooped into portions, and deep-fried until crispy.

Cooked or canned chickpeas are blended with tahini, garlic, and seasonings.

Kidney beans are mashed, mixed with vegetables, shaped into patties, coated, then fried.

Aromatic spices and vegetables are sautéed, spiced, and simmered to create a flavorful dish.

Lentils & beans are soaked, pressure-cooked with spices, and combined with a tomato sauce.

Mediterranean-style tangy salad prepared with couscous, and roasted cauliflower on the side.

Basmati rice is soaked, sautéed with aromatics, then cooked with peas until fluffy.

Cooked quinoa is combined with sautéed chickpeas, zucchini, and topped with lemon dressing.