Description

Inspired by the comforting flavours of North Indian home kitchens, this blend celebrates the heart of everyday vegetarian cooking, dal simmering on the stove, chickpea curry bubbling gently and vegetables roasting with warm spices. It is food made for nourishment, balance and sharing.

Spice Zen Chickpea & Lentil Spice blend brings together 18 certified organic spices, each hand-roasted to unlock depth and stone-milled for aromatic intensity. Cumin, coriander and fennel form the earthy foundation, rounded with fenugreek, cloves, bay leaf, nutmeg and mace. A gentle warmth comes from chilli and paprika, while turmeric lends a soft golden glow.

What makes this blend truly distinctive is the bright, tangy lift of dried mango powder (amchur), the traditional North Indian way to bring acidity to dals while naturally balancing the slight bitterness found in many lentils. This creates a rounded, harmonious flavour that is mild, uplifting and deeply satisfying.

Though it shares its purpose with our spicier, hotter Punjabi Chole Spice Blend, this masala is intentionally mild, tangy and aromatic, making it perfect for families, everyday cooking, and lighter plant-forward meals.

Handcrafted in small batches at our gluten-free Sydney facility, the blend is sealed immediately after milling to preserve its natural oils and deliver that unmistakable just-milled aroma each time the jar is opened.

Beyond dals and chickpea curries, its gentle warmth and natural tang make it effortlessly versatile. It works just as beautifully in roasted vegetables, soups, quinoa bowls, dressings and modern vegetarian cooking.

Flavour & Aroma Profile

Earthy and aromatic with warm spice depth, tangy-bright lift from amchur, mild heat, and a beautifully rounded finish.

How to Use

This blend is mild, tangy and aromatic, designed to be used generously for depth rather than heat.

Soupy dals and lentil soups: Use 1 tbsp per 1 cup uncooked lentils.
Thick dals, chickpeas and dry lentil dishes: Use 2 tsp per 1 cup uncooked lentils or chickpeas.
Vegetable curries, stir-fries and roasting: Use 2 tsp per 500 g vegetables, added during cooking or tossed with oil before roasting.
Grains and soups: Stir ½–1 tsp into rice, quinoa or soups for gentle North Indian warmth.
Temper briefly in oil or ghee until aromatic, or cook directly into the dish.
Taste near the end and adjust to preference, as lentils and vegetables absorb flavour as they cook.

Perfect For

Homestyle dals and chickpea curries
Everyday vegetarian and plant-forward meals
Family-friendly cooking with gentle warmth
Roasted vegetables and grain bowls
Soups, stews and light legume dishes

Wellness Note

Spices such as cumin, fennel, fenugreek and turmeric have long been used in Indian culinary traditions for warmth, balance and everyday nourishment.
(Traditional and cultural context only.)

Presentation & Storage

Packed in a recyclable amber glass jar with an airtight seal to preserve aroma and freshness. Store in a cool, dry place away from light.

Ingredients & Nutritional Information

Certified Organic Ingredients: Dried Mango Powder (Amchur), Cumin Seed, Coriander Seed, Fenugreek Seed, Fennel Seed, Black Pepper, Red Chilli, Turmeric, Cloves, Cardamom, Cinnamon, Sweet Paprika, Nutmeg, Ginger, Bay Leaf, Mace.

Recipe Inspirations & Pairings

Warm, tangy and versatile

Cooking Inspirations

Stir through simmering dals for instant depth and brightness.
Toss with chickpeas or vegetables before roasting.
Add to stir-fries for an earthy, tangy lift.
Sprinkle into grain bowls or warm chickpea salads.
Mix with yoghurt + lemon for a modern dressing.
Use in soups or stews for aromatic comfort.

Signature Recipes

1. Classic North Indian Tangy Dal

Ingredients

1 cup red or yellow or moong lentils
1 tbsp Spice Zen Chickpea & Lentil Spice Blend
2 tbsp Spice Zen Sunflower Oil or ghee
1 tomato, chopped
½ onion, chopped (optional)
Salt to taste
Fresh coriander

Method

Add 3 cups of water (or enough to cover the lentils by 2–3 cm), then simmer with tomato and salt until the lentils are soft. Use less water, if you want thicker lentil.
Heat oil; sauté onions until golden.
Add the spice blend and warm gently for 20–30 seconds.
Stir into lentils and simmer 3–5 minutes.
Garnish with coriander.

Chef’s Tip

Add a splash of lemon to heighten the amchur brightness.

2. Chickpea & Vegetable Stir-Fry

Ingredients

1 cup cooked chickpeas
2 cups mixed vegetables
1 tbsp Chickpea & Lentil Spice Blend
2 tbsp Spice Zen Sunflower Oil
Lemon + salt

Method

Stir-fry vegetables in oil until just tender.
Add chickpeas and sprinkle the spice blend.
Stir 1–2 minutes until aromatic.
Finish with lemon.

Chef’s Tip

Add coconut milk for a creamy fusion-style skillet dish.

3. Roasted Cauliflower, Potato & Lentil Bowl

Ingredients

Cauliflower florets
Potatoes, cubed
tbsp Chickpea & Lentil Spice Blend
2 tbsp Spice Zen Sunflower Oil
1 cup cooked lentils
Lemon + herbs

Method

Toss vegetables with oil and spice blend.
Roast at 200°C for 25–30 minutes.
Combine with warm lentils and herbs.
Drizzle with lemon before serving.

Chef’s Tip

Turn leftovers into a hearty soup by blending with stock.

Pair It With Spice Zen Organic Cold-Pressed Oils

Sunflower Oil - ideal for traditional dal tempering.

Mustard Oil - adds a North Indian edge to roasted potatoes and chickpeas.

Coconut Oil - lovely in fusion dals and creamy skillet dishes.

Pair It With Spice Zen Teas

Masala Chai - warm and comforting after homestyle dal.

Turmeric Tea - grounding and soothing after hearty bowls.

Assam Whole Leaf Tea - robust enough to complement spiced vegetarian meals.

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Chickpea & Lentil Spice Blend

Warm, gently tangy and deeply comforting, this blend captures the everyday magic of North Indian vegetarian kitchens.

No Onion or Garlic|No Added Salt or Sugar|Mild & Tangy

$10.00

Tax included.

Size: 30 gm

30 gm 60 gm 95 gm

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