A South Indian staple, ground for depth. This blend leans on toasted lentils and dried red chillies for its base, with coriander and fenugreek keeping the heat honest rather than sharp. It was built for one job: going into a simmering pot of dal and vegetables and giving it the rounded, slow-cooked character that usually takes hours to develop on its own. Best used in: Sambhar and lentil vegetable curries that need a South Indian base note. Storage: Keep the pouch sealed, cool, and out of direct light. Best used within 9 to 12 months of packing.
