No-Fuss Sunny Toor
Stew

Start Here…ideal for first-timers and effortless everyday cooking.

Easy, reliable, no overthinking.

Before you cook

5' Prep Time
25-30' Cook Time
4 Number of meals
Refrigerate after cooking. Freezer-friendly.
GET SUNNY TOOR
A bowl of No-Fuss Sunny Toor stew

Ingredients:

  1. 1-2 TbSp Oil / Butter / Ghee
  2. 1 Medium/large Tomato (or ½ cup puree)
  3. Water

1. Sauté the Base

Heat your favorite oil, butter, or ghee in a deep pot. Sauté a chopped medium/large tomato until soft and mushy. Canned tomato will work too!

2. Add the Lentil Mix

Pour contents of the pack into the tomato base. Sauté on low to medium heat for 2–3 minutes to gently roast the spices and unlock their aroma. If cooking half pack, simply reduce amount of water in half.

3. Add Water & Cook

See chart below for water. Start with the lower end of the suggested water amount and add more if needed. Cover and cook (medium-high heat works well) until the lentils are soft & well-blended.

Cooking Method Minutes Water
Lidded Pot/ Sauce Pan 25-30 6-9 Cups
Pressure /Rice Cooker/Instant Pot 15-20 5-7 Cups

Optionally, garnish w/ lime juice or butter.

One-Pot Chicken
& Lentils

Not your first rodeo? Want more from your pack? This one’s for you.

Built for those who know their way around the kitchen.

Before you cook

15' Prep Time
60' Cook Time
6-8 Number of meals
Refrigerate after cooking. Freezer-friendly.
GET SUNNY TOOR
A serving of Sunny Toor one-pot chicken and lentils

Ingredients:

  1. 2 pounds boneless, skinless chicken thighs
  2. Salt and black pepper
  3. 2 tablespoons neutral oil
  4. 2 cups Sunny Toor Mix
  5. 1 14-oz can crushed tomatoes
  6. 1 14-oz can coconut cream
  7. 4 cups chicken broth
  8. 1 large bunch Swiss chard, stems removed, chopped
  9. Cilantro, for garnish
  10. Naan, for serving

1.Season chicken generously with salt and pepper. Heat oil in a large Dutch oven (6–7 quart) over medium-high heat. Brown chicken in batches until lightly golden; remove to a plate.

2.Add Sunny Toor Mix directly to the pot and toast for 1–2 minutes, stirring, until fragrant. Stir in crushed tomatoes, coconut milk, and broth. Bring to a gentle simmer.

3.Nestle chicken back into the pot, cover, and cook over low heat for 35–40 minutes, stirring once or twice, until lentils are tender and chicken is cooked through.

4.Stir in chard and cook uncovered 5 minutes until wilted. Taste and adjust seasoning. Finish with extra coconut cream and cilantro. Serve with naan.