Golden moong dal
A soft, golden yellow dal finished with cumin and garlic in ghee. Serve it with steamed rice or warm roti.
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COOK AT HOME
Everyday recipes
Try them as sides or build a meal with dal, sabzi, and rice or roti.
Red chilli jeera aloo
Tender potatoes tossed with toasted cumin, red chilli, and a squeeze of lemon. A simple side for dal and roti.
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Dhaniya chana masala
Cooked chickpeas simmered in a thick onion-and-tomato masala. Ground coriander adds a mellow base, and lemon brightens the finish.
Read recipePANTRY NOTES
Make the most of a pinch
Start with a little
Measure ground spices into a small bowl first. Start light with haldi and red chilli, then adjust after the dish has had time to simmer.
Use a moist base
Stir ground spices into softened tomatoes, onions, or a splash of water. This helps them spread evenly and reduces the chance of scorching.
Temper gently
Let whole cumin sizzle first. If you’re adding ground red chilli to a tadka, take the pan off the heat before stirring it in.
Keep the pouch dry
Use a dry spoon, reseal the pouch after each use, and store it in a cool, dry cupboard away from the stove. Check the label for batch and date information.