Prepare the classic curry in under 10 minutes with our cooked Lobia. The perfectly tender beans soak up the spices beautifully & deliver an authentic experience.

Sprouted Ragi Malt
Cardamom-Spiced Warm Malt

Prep & Cook: 5 mins

Method: Mix 1 tablespoon of sprouted ragi malt with 3 tablespoons of water to form a lump-free paste. Bring 1 cup of unsweetened almond milk (or regular milk) to a gentle boil, stir in the paste, and simmer for 2 minutes. Remove from heat and infuse with a pinch of cardamom powder and crushed almonds.

5-Minute Flakes

Prep & Cook: 5 mins

Method: Briefly rinse the flakes in a colander. Heat 1 teaspoon of oil in a pan; temper with mustard seeds, curry leaves, chopped green chilies, and a few roasted peanuts. Toss in the damp flakes, add a pinch of turmeric and salt, and stir-fry for 2 minutes. Finish with a generous squeeze of lemon juice.

Cooling Curd “Rice”

Prep & Cook: 15 mins

Method: Cook the barnyard millet until it is very soft, then mash it lightly with a spoon. Once cooled to room temperature, fold in plain, unsweetened yogurt and grated cucumber. Top with a quick tempering of mustard seeds and curry leaves for a highly digestible, gut-friendly meal.