✦ Organic & Unpolished Protein Power Pack – Kabuli Chana + Kala Chana + Lobiya(Bundle)

✓ FSSAI Approved ✓ 100% Organic ✓ Lab Tested ✓ Made in India

Protein Power Pack – Kabuli Chana + Kala Chana + Lobiya(Bundle)

✓ In Stock

Rs. 299.00

Inclusive of all taxes · Free shipping ₹

✓High Protein✓Unpolished✓Easy Cooking✓No Preservatives

Size: Pack of 1 (1.35kg — 3×450g)

⚡ Buy It Now

100%
Organic

No
Chemicals

Lab
Tested

Fast
Delivery

FSSAI
Approved

Pan India free delivery. Same Day Dispatch. Safe packaging guaranteed.

Protein Power Pack (Each 450gm) – Kabuli Chana + Kala Chana + Chawli (Bundle) brings together three of the most protein-dense legumes in Indian cooking — organically grown, unpolished and bursting with nutrition.

Protein does not have to come from a powder or a pill. For thousands of years, Indian kitchens have known what modern nutrition science is only now confirming — legumes are among the most powerful, complete and bioavailable sources of plant protein on the planet. This pack gives you three of the best.

What's Inside

⚪

Organic Kabuli Chana (White Chickpeas) – 450gThe queen of legumes. Versatile, protein-rich and magnificent in Punjabi Chole, hummus and chaat. 19g protein per 100g

⚫

Organic Kala Chana (Bengal Gram) – 450gSmaller, darker and more nutritious than kabuli chana. Outstanding iron source — deep, earthy flavour that improves with slow cooking

🤍

Organic Chawli (Cowpea / Lobia) – 450gThe most underappreciated pulse. Cooks fast, tastes mild and sweet — rich in potassium, magnesium and B-vitamins

💪

Complete Amino Acid SpectrumRotating between all three through the week provides all essential amino acids from plant sources — no supplementation needed

Perfect For

Punjabi Chole Bhature Hummus Kala Chana Curry Chawli Usal High-Protein Salads Fitness Goals

Why This Bundle?

🌿

100% Organic & UnpolishedFree of chemicals, artificial coating and bleaching — certified organic farming

🔬

Lab Tested for PurityEvery batch verified for pesticide residue — safe for the whole family

❤️

Heart & Gut HealthHigh in dietary fibre — supports cardiovascular health, stable blood sugar and healthy digestion

💰

Save ₹58 vs Buying IndividuallyNPOP Certified · FSSAI Approved · Pan India free delivery above ₹499 · Ships within 24 hours

📦

Soak kabuli and kala chana for 8 hours before cooking. Chawli requires only 4–6 hours. Store in cool, dry, airtight containers. Keeps well for 12 months.

Nutrition Facts

Dal Bhaat — Organic & Unpolished

✦ Per 100g

Serving Size: 100g | Servings Per Pack: 13.5

Calories

per 100g

364

% Daily Value*

Total Fat5g6%

Saturated Fat0.7g4%

Total Carbohydrate61g20%

Dietary Fiber17g61%

Sugars6g

Protein19g

Sodium24mg1%

Iron5.2mg29%

Calcium72mg7%

6-8 hours eachSoak

12-15 minCook

1:3 eachDal:Water

4Serves

Kabuli Chana — Authentic Punjabi Chole
Soak kabuli chana overnight in cold water with 1 tea bag — the tannins give it the characteristic dark colour of dhaba chole. Drain, remove tea bag. Pressure cook with 3 cups water, 1 bay leaf, 1 black cardamom, 1-inch cinnamon stick and ½ tsp salt for 5–6 whistles until very soft. For the masala: char 1 onion and 2 tomatoes directly over flame, blend smooth. Heat oil, add whole spices, add blended masala, cook until oil separates. Add chole spice blend (anardana, amchur, coriander, cumin, chilli). Add cooked chana with cooking water. Simmer 20 minutes until thick and glossy. Serve with bhature, kulche or jeera rice.
Kala Chana — Dry Masala Style
Soak kala chana overnight — it needs the full 8 hours. Pressure cook with 3 cups water for 5–6 whistles. Drain (reserve cooking water). In a kadhai, heat 2 tbsp mustard oil until smoking point, reduce heat. Add cumin, dried red chillies, sliced garlic. Add 1 tsp each of coriander powder, chilli powder and a generous pinch of amchur (raw mango powder). Add the cooked kala chana and toss vigorously on high heat for 5–7 minutes until the masala coats every bean. Finish with chaat masala and fresh ginger julienne. Serve as a dry side or add reserved water for a semi-dry curry.
Chawli — Maharashtrian Chawli Usal
Soak chawli for 4–6 hours. Pressure cook for 3–4 whistles until tender. In a pan, heat coconut oil. Add mustard seeds, curry leaves, 1 tsp goda masala (or regular garam masala), turmeric and chilli. Add cooked chawli, stir gently. Add a splash of cooking water and a piece of kokum (or tamarind juice) for the characteristic Maharashtrian tang. Simmer 10 minutes. Top with fresh coconut, coriander and a squeeze of lemon.

6-8 hours eachSoak

40-50 minCook

1:3 eachDal:Water

4Serves

High-Protein Salad Bowl — No Cooking Required
Soak all three legumes overnight. Pressure cook each separately (they have slightly different cooking times). Cool completely. Combine 1 cup each of cooked kabuli chana, kala chana and chawli in a large bowl.
The Dressing: Combine 2 tbsp extra virgin olive oil, juice of 1 lemon, 1 tsp cumin powder, ½ tsp chaat masala, salt and black pepper. Toss generously.
Add freshness: Chopped cucumber, pomegranate seeds, fresh mint, thinly sliced red onion and a handful of cherry tomatoes. Toss again. Rest for 10 minutes before serving to allow flavours to meld.
This salad provides approximately 22g of complete plant protein per serving and requires no reheating — ideal for meal prep. Keeps refrigerated for 3 days.

🌿 Pro Tips

Soak Times Vary: Kabuli chana and kala chana need a full 8 hours. Chawli (lobia) needs only 4–6 hours. Cook them separately for first-time use so you can appreciate each pulse's unique texture and flavour.
The Baking Soda Shortcut: If you forget to soak, add ¼ tsp baking soda per cup of dry beans during pressure cooking. This softens the beans faster but may slightly reduce their nutritional content — use only as an emergency measure.
Cooking Water is Gold: Never discard the cooking water from these legumes. It is rich in protein, B-vitamins and minerals. Use it as a base for soups, to thin curries or even to water your plants.
Rotate for Complete Nutrition: No single legume provides a complete amino acid profile. By rotating between kabuli chana, kala chana and chawli across the week, you get all nine essential amino acids from plant sources without any supplementation.
High Heat for Kala Chana: Unlike other pulses, kala chana benefits from being cooked on high heat in the final stage. The intense heat creates a slightly crispy exterior on the beans that gives a wonderful textural contrast in dry preparations.

100% OrganicSourced from certified organic farms

Zero ChemicalsNo pesticides or artificial colour

Lab Tested PurityEvery batch verified for safety

Farm to TableDirectly sourced, minimally processed

FSSAI and ISO CertifiedMeets Indian food safety standards

Fast DeliveryShips in 1-2 days, safe packaging

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