Porridge: Water, One type of Millet
We rotate through Little millet, Barnyard millet, Kodo millet, Foxtail millet, Browntop millet

Cooked Sprouted Legumes:
Chickpea Mix - Chickpeas, Whole Green gram, Horse gram, Coconut oil, Mustard seeds, Curry leaves, Dry chili, Salt, Asafoetida

Moth Bean Mix - Moth beans, Black-eyed Peas, Red lentils, Coconut oil, Mustard seeds, Curry leaves, Dry chili, Salt, Asafoetida

Our nutrient-rich meals set the tone for your day by providing steady energy, free from the crashes often caused by sugary or processed meals, while keeping hunger spikes at bay.

Roasting and powdering the millets before cooking enhances digestion and increases nutrient bioavailability, ensuring better absorption and gut health.
Similarly, Sprouting and cooking legumes enhance digestion and increase nutrient bioavailability by reducing antinutrients and breaking down complex compounds, ensuring better absorption and gut health.

Fermented millet porridge supports gut health and improves digestion, which strengthens the immune system.

Additionally, both millets and legumes are eco-friendly, sustainable crops that promote mindful eating habits—making this meal plan a win for your health and the environment.

Keep frozen till ready to eat.
When ready to eat, just heat and enjoy.

Here is the step-by-step guide:
1) Take the porridge out of the freezer.
2) Heat it in the microwave for 2 minutes and 30 seconds.
3) Remove it, mix well, and heat again for another 2 minutes and 30 seconds.
4) If it is still cold, heat for an additional 2 minutes.
5) Add salt for taste and enhance the ambali with yoghurt, coconut milk, pickles, or any spices of your choice to suit your personal preference.
6) Take out the cooked sprouted legumes pack from the freezer.
7) Heat it in the microwave for 2 minutes. If it is still cold, heat for an additional 1 minute.
8) Enjoy the ambali with the cooked sprouted legumes.

Want a more probiotic-rich meal?
No problem! Heat the porridge the previous night as per the above instructions. Add some water and cover the porridge loosely with its lid and leave it out overnight to ferment. This ensures a probiotic-rich meal for any time of the day.