Teeming with dosha-balancing flavors from the Ayurvedic kitchen, Laroot’s vegan kala chana masala, based on a traditional North Indian recipe, is a glocal take on a dish with 5,000 years of resetting power behind it. This daal features black chickpeas and split red lentils for protein, fiber, iron, and manganese; local acorn squash for an autumnal source of vitamin C; and a tactfully blended Muchi curry, which features all five Ayurvedic tastes, or rasas. Turmeric, cumin, ginger, and cayenne pepper are its standout spices, providing potent antioxidant and anti-inflammatory compounds.