✦ Organic & Unpolished
✓ FSSAI Approved ✓ 100% Organic ✓ Lab Tested ✓ Made in India

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

★★★★★ 4.8 (2,400+ reviews) | ✓ In Stock
Rs. 299.00

Inclusive of all taxes · Free shipping above ₹499

✓High Protein ✓Unpolished ✓Easy Cooking ✓No Preservatives
Size: Pack of 1 (1.35kg — 3×450g)
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100%
Organic
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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 brings together three of the most protein-dense pulses in our range, each with its own distinct character and culinary tradition. • Organic Kabuli Chana (White Chickpeas / Chole) – 450g The queen of legumes. Large, pale and magnificently versatile, Kabuli Chana has earned its place in cuisines from India to the Mediterranean. In Indian cooking, it is the star of Punjabi Chole Bhature, the base of smooth hummus and the protein powerhouse of chaat. Rich in zinc, folate, manganese and a remarkable 19g of protein per 100g. Our Kabuli Chana is unpolished and organically grown — the difference in flavour and texture compared to supermarket chickpeas is immediate and unmistakable. • Organic Kala Chana (Bengal Gram / Black Chickpea) – 450g Smaller, darker and infinitely more nutritious than its white cousin. Kala Chana has a firm, slightly grainy texture and a deep, earthy flavour that improves with slow cooking. It contains more fibre than almost any other legume and is an outstanding source of iron — making it an essential food for those seeking natural iron supplementation. Cooked as a dry curry, simmered in a simple garlic tadka, or tossed cold as a salad — Kala Chana is deeply nourishing and endlessly versatile. • Organic Chawli (Cowpea / Lobia / Black-Eyed Peas) – 450g Perhaps the most underappreciated pulse in Indian cooking. Chawli cooks faster than most legumes, requires minimal soaking, and has a mild, slightly sweet flavour that pairs beautifully with both bold spices and gentle herbs. High in potassium, magnesium and B-vitamins, Chawli is particularly valued in Maharashtrian, Gujarati and South Indian cooking — where it appears in usal, kootu and biriyani. The Protein Profile • Combined, these three legumes provide a comprehensive spectrum of essential amino acids from natural plant sources. • Rotating between them through the week ensures complete nutritional coverage without repetition. • All three are excellent for fitness goals, weight management and long-term gut health. ✔ 100% Organic & Unpolished ✔ No Artificial Coating ✔ No Chemicals or Pesticides ✔ NPOP Certified Organic ✔ FSSAI Approved ✔ Lab Tested for Purity Save ₹58 compared to buying all three individually. Free delivery on orders above ₹499.
Nutrition Facts
Dal Bhaat — Organic & Unpolished
✦ Per 100g
Serving Size: 100g  |  Servings Per Pack: 13.5
Calories
per 100g
364
% Daily Value*
Total Fat 5g
Total Carbohydrate 61g
Dietary Fiber 17g
Sugars 6g
Protein 19g
✦ 100% Organic & Unpolished  |  No Preservatives  |  No Chemicals
*% Daily Values based on a 2,000 calorie diet. Your values may vary.
6-8 hours eachSoak
12-15 minCook
1:3 eachDal:Water
4Serves
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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% Organic Sourced from certified organic farms
Zero Chemicals No pesticides or artificial colour
Lab Tested Purity Every batch verified for safety
Farm to Table Directly sourced, minimally processed
FSSAI and ISO Certified Meets Indian food safety standards
Fast Delivery Ships in 1-2 days, safe packaging

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