The Plant Protein Kit

Your complete dal and pulse pantry. Five powerful plant proteins — toor dal, moong, besan, kala chana, and kabuli chana. Everything your kitchen needs to cook wholesome, protein-rich food every single day. What's inside: Toor Dal (Split Pigeon Peas) — 1kg From South India's sambar to North India's dal tadka, Toor Dal is found everywhere feeding both tummies and hearts. A true kitchen staple — soak for 4–6 hours and cook with a pinch of hing for easy digestion. Whole Green Moong (Sabut Moong) — 1kg Ayurvedic doctors have counted on Moong for centuries to soothe the gut. Protein-rich and incredibly versatile — from dals and soups to cheelas, or sprouted for maximum nutrition. Besan (Brown Chickpea Flour) — 1kg Long before protein became a trend, Besan was quietly nourishing people across India. From Sindhi Kadhi to Gujarati Khandavi, from chillas to thick curries — use it freely without a worry. Kala Chana (Brown Chickpeas) — 1kg The rustic cousin of white chickpeas — earthier in flavour and rich in protein. Sprout for salads, cook into hearty curries, or simmer into a strength-giving soup. Never discard the cooked water — it makes a rich, strength-giving broth. Soak overnight before cooking. White Chickpeas (Kabuli Chana) — 1kg The Middle East found me first, but India quickly made me its own. They call me an agricultural wonder — I grow on little water and always leave the soil richer. From chole and curries to hummus and soups, I show up everywhere. Soak overnight before cooking. FSSAI License No :11225998000528