Legumes & Pulses

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

Veggies are sautéed, simmered with chickpeas and stock, then blended and garnished.

Chickpea flour is combined with water, spices, and chopped vegetables, then cooked in a pan.

Spaghetti is coated with a creamy beetroot-chickpea sauce and topped with walnuts and herbs.

Kidney beans are pressure-cooked in spiced tomato-masala gravy and served over rice.

Avocados, chickpeas, spices, and chutneys are mixed, then topped with yogurt and garnishes.

Veggies, chickpeas, and greens are simmered in a seasoned broth, then blended until smooth.

Spaghetti is tossed with air-fried chickpeas and tomatoes, seasoned with herbs and spices.

Tofu, chickpeas, kale, and spices are cooked in a rich tomato and coconut-based curry.