Dal Makhani is a rich, thick dal prepared with black lentils and kidney beans (rajma) and simmered with butter in true Mughlai tradition. It is a delicacy from Punjab and goes well with Indian breads like naan and rotis and also with pulao or plain rice.
MDH’s Dal Makhani Masala helps you recreate the original flavour of the dish in your own kitchen.
1. Soak 110g Black Lentils (Whole Urad) and 30g Red Kidney Beans overnight. Strain.
2. Pressure cook the dal and beans until soft.
3. Separately, cook 120g tomato puree and 15g Dal Makhani Masala. Transfer it to the boiling beans. Mix and simmer for 10-minutes.
4. Add 40g cream and 30g butter. Check seasoning, stir and serve with Tandoori Parantha, Naan or Rice.
MDH Mix Ingredients
Coriander, Red Chilli, Dry Mango, Onion Flakes, Black Pepper, Dry Ginger, Salt, Cassia, Garlic Flakes, Cloves, Nutmeg, Asafoetida, Star Anise, Mace Fennel Seeds, Cardamom Green.