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A flavorful stir-fry from Punjabi kitchens, where crisp bell peppers and potatoes are cooked with mild spices, preserving their vitamin C, fiber, and antioxidants, which support immune health and metabolism.
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This gentle, sattvik dish hails from temple kitchens across Gujarat and North India. Whole green moong is slow-cooked with cumin, ginger, and turmeric—without onion, garlic, or heavy spices. Rich in plant protein, fiber, and folate, it supports detoxification, gut health, and sustained energy with a calming, balanced finish.
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Contains dairy
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290 CAL
Chana Korma, rooted in North Indian and Mughlai traditions, features tender chickpeas simmered in a creamy, aromatic gravy made from yogurt or cashews. Rich in plant-based protein, fiber, and iron, and cooked with minimal oil, it offers satisfying comfort and nutrition in every mildly spiced, heart-healthy spoonful.
Chana | Korma | North Indian | Mughlai | Chickpeas | Plant-Based Protein | High-Fiber | Iron-Rich | Creamy Gravy | Heart-Healthy | Low-Oil | Comfort Food
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