From Our Pantry to Your Table
Everyday meals, tiffin favourites and festive dishes, each made with an Earth N Essence staple. Add the ingredients to your cart straight from the recipe.
Indrayani Rice
Ambemohar Rice
Toor Dal (Arhar)
Black Chana
Whole Green Moong
Wood-Pressed Groundnut Oil
Gluten Free Atta
Soft rotis, zero wheat. Lab-tested gluten-free.
Gluten-Free Besan
100% chickpea. Milled away from wheat. Lab-tested.
Gluten Free Suji
Your upma and halwa, without the wheat.
Get every staple in the Complete Range
All 9 products in one order, priced below buying each pack on its own.
Comforting Dal Khichdi
Soft one-pot rice and moong, finished with ghee and jeera. The meal every family returns to.
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Wash the rice and soaked moong together until the water runs clear.
Heat ghee in a pressure cooker, splutter jeera and add haldi.
Add rice, moong, 4 cups water and salt. Cook for 4 whistles.
Rest 10 minutes, mash lightly and serve with papad and pickle.
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Everyday Jeera Rice
Fragrant, separate grains tempered with cumin. Pairs with any dal or curry.
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Rinse rice and soak for 20 minutes, then drain.
Heat ghee, add jeera, cardamom and bay leaf until fragrant.
Add rice and stir gently for 2 minutes. Add 2¾ cups hot water and salt.
Cover and cook on low heat for 12 minutes. Fluff and garnish.
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South Indian Lemon Rice
Tangy, turmeric-yellow rice with peanuts and curry leaves. Ideal for lunch boxes.
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Heat groundnut oil and fry peanuts until golden.
Add mustard seeds, curry leaves, chillies and haldi.
Fold in the cooled rice with salt until evenly coated.
Switch off the heat, squeeze over lemon and mix gently.
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Maharashtrian Masale Bhaat
Spiced rice with goda masala and vegetables, a staple of Maharashtrian weddings.
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Wash and soak the rice for 20 minutes.
Heat oil, add mustard seeds, hing and the vegetables. Sauté 4 minutes.
Add goda masala, rice, salt and 3 cups hot water.
Cover and cook on low for 15 minutes. Top with coconut, cashews and coriander.
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Vegetable Pulao
Whole spices, seasonal vegetables and fluffy aromatic rice in one pot.
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Soak the rice for 20 minutes and drain.
Heat oil, add whole spices and onion. Cook until golden.
Add vegetables and sauté 3 minutes. Add rice, salt and 2¾ cups water.
Cover and cook on low for 15 minutes. Rest 5 minutes before serving.
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Probiotic Curd Rice
Cooling, creamy rice folded with fresh curd, pomegranate and a light curry-leaf tempering. Gentle on digestion.
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Cook the rice a little softer than usual and let it cool to room temperature.
Fold in the whisked curd and salt until creamy.
Temper mustard seeds, curry leaves and ginger in a little oil and stir in.
Top with cucumber and pomegranate. Serve chilled or at room temperature.
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Gujarati Khatti Meethi Dal
Sweet, sour and gently spiced, the way it is made in Gujarati homes.
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Pressure-cook the dal with haldi and 3 cups water for 4 whistles.
Whisk smooth and add 1 cup water, jaggery, kokum, groundnuts and salt.
Simmer 10 minutes. Temper ghee with mustard, cloves and curry leaves.
Pour the tadka over the dal and serve with hot rice.
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Home-Style Sambar
A tangy lentil and vegetable stew for idli, dosa or rice.
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Pressure-cook the dal until soft and mash well.
Boil the vegetables with tamarind water, salt and sambar powder.
Add the dal and simmer 10 minutes.
Temper groundnut oil with mustard, hing and curry leaves. Pour over.
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Dhaba-Style Dal Tadka
Smoky garlic and red chilli tadka over creamy toor dal.
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Pressure-cook the dal with haldi and salt for 4 whistles.
Heat ghee, add jeera and onion. Cook until soft, then add tomato.
Add the dal and simmer 5 minutes to your preferred thickness.
Fry garlic and red chillies in ghee and pour over just before serving.
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Kala Chana Curry
Hearty black chana in an onion-tomato masala. Best with rice or puris.
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Pressure-cook the soaked chana with salt for 6 whistles.
Cook onion paste in oil until browned. Add ginger-garlic and spices.
Add tomato puree and cook until oil separates.
Add chana with its water and simmer 15 minutes. Garnish with coriander.
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Chatpata Chana Chaat
Boiled black chana tossed with onion, tomato, chutneys and chaat masala.
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Drain the boiled chana and let it cool slightly.
Add onion, tomato and both chutneys.
Season with chaat masala, jeera powder, salt and lemon.
Top with coriander and sev and serve immediately.
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Kala Chana Sundal
A light temple-style stir fry with coconut, made during Navratri.
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Heat groundnut oil and add mustard seeds and urad dal.
Add curry leaves, red chilli and hing.
Add the chana and salt and toss for 2 minutes.
Switch off the heat and mix in the coconut.
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Moong Sprout Salad
Crunchy sprouts with cucumber, pomegranate and lemon. High in protein.
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Soak moong overnight, drain and sprout in a cloth for 1–2 days.
Steam the sprouts for 3 minutes if you prefer them softer.
Mix with cucumber, tomato and pomegranate.
Season with lemon, chaat masala and salt. Toss in the herbs.
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Pesarattu (Green Moong Dosa)
Andhra-style crisp dosa made from whole green moong. No fermentation needed.
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Grind the soaked moong with ginger, chillies, jeera and a little water.
Heat a tawa and grease with groundnut oil.
Spread a ladle of batter thin and sprinkle with onion.
Drizzle oil around the edges and cook until crisp. Serve with chutney.
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Whole Moong Usal
A Maharashtrian sprouted moong curry with goda masala and coconut.
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Heat oil, splutter mustard seeds and cook the onion until soft.
Add tomato, haldi, chilli and goda masala.
Add sprouts, salt, a little jaggery and 1 cup water.
Cover and cook 15 minutes. Finish with coconut and coriander.
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Garlic Spinach Sauté
Tender spinach wilted in wood-pressed groundnut oil with golden garlic. Iron-rich and ready in minutes.
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Warm the oil in a wide pan and cook the garlic until just golden.
Add the spinach and toss on high heat for 2 minutes.
Season with pepper and salt.
Finish with lemon and serve at once.
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Tawa Masala Bhindi
Okra pan-roasted with minimal oil and a dry spice rub. A clean, crisp-tender side for dal and roti.
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Dry the bhindi completely so it does not turn sticky.
Warm the oil on a tawa and add the bhindi in a single layer.
Cook on medium heat, tossing now and then, for 10 minutes.
Add the spices and cook 3 more minutes. Finish with coriander.
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Roasted Seasonal Vegetables
Seasonal vegetables roasted with groundnut oil, garlic and herbs. Naturally rich in fibre.
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Heat the oven to 200°C.
Toss the vegetables with oil, garlic, herbs, pepper and salt.
Roast on a tray for 25 minutes, turning once.
Finish with lemon zest and serve warm.
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Soft Gluten-Free Rotis
Soft, pliable rotis that stay tender, with a tip for kneading gluten-free dough.
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Mix atta and salt, then add hot water gradually and stir with a spoon.
Once warm enough to handle, knead with ghee into a smooth dough. Rest 20 minutes.
Roll between two sheets of parchment for even thickness.
Cook on a hot tawa, then puff directly over the flame.
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Palak Roti
Soft gluten-free rotis kneaded with puréed spinach. A green, nutrient-dense everyday bread.
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Mix the atta, ajwain and salt, then add the spinach purée.
Knead with warm water into a soft, smooth dough and rest 15 minutes.
Roll thin rounds, dusting lightly with atta.
Cook on a hot tawa until puffed and spotted. Brush with a little ghee if you like.
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Lauki Thepla
Tawa-roasted flatbreads with grated bottle gourd and spices. Light, hydrating and travel-friendly.
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Combine the atta, lauki, spices and coriander.
Bind with a little curd into a soft dough.
Roll thin rounds on a lightly floured surface.
Roast on a tawa until golden on both sides.
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Masala Besan Chilla
Savoury besan pancakes with onion and tomato. Ready in minutes.
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Whisk besan with water into a smooth, pourable batter.
Stir in vegetables, ajwain, haldi and salt.
Spread a ladle of batter on a greased hot tawa.
Drizzle oil, cook until golden, flip and cook the other side.
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Khaman Dhokla
Spongy steamed besan cake with a mustard and curry leaf tempering.
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Mix besan, sugar, lemon, ginger-chilli paste, salt and water into a thick batter.
Add Eno just before steaming and pour into a greased tin.
Steam for 15 minutes, then cool and cut into squares.
Temper oil with mustard, curry leaves and chillies, add ¼ cup sweetened water and pour over.
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Gujarati Kadhi
Silky, gently sweet yoghurt kadhi thickened with besan.
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Whisk besan into the curd with 3 cups water until smooth.
Add sugar, ginger-chilli paste and salt and bring to a gentle boil, stirring.
Simmer 15 minutes until slightly thick.
Temper ghee with whole spices and curry leaves. Pour over and serve with rice.
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Vegetable Upma
Roasted suji cooked with vegetables and a South Indian tempering.
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Dry-roast the suji until aromatic and set aside.
Heat oil, temper mustard, urad dal and curry leaves. Add vegetables.
Add 2½ cups hot water and salt and bring to a boil.
Pour in the suji slowly while stirring. Cover and cook 3 minutes.
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Instant Rava Idli
Soft idlis without grinding or fermenting, ready in half an hour.
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Roast suji with a light tempering of mustard, chana dal and curry leaves. Cool.
Mix with curd, salt, carrot and a little water. Rest 15 minutes.
Add Eno, mix gently and pour into greased idli moulds.
Steam for 12 minutes and serve with chutney and sambar.
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Vegetable Suji Uttapam
Soft, savoury suji pancakes topped with fresh vegetables. No fermentation, no grinding.
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Whisk the suji with curd, salt and water into a thick batter. Rest 10 minutes.
Stir in the chopped onion, tomato, capsicum and green chilli.
Pour a ladle onto a hot tawa and scatter the vegetables on top.
Cook covered on low heat, flip, and cook until golden.