Dal Makhani Masala

This lentil is the legacy of the lands of Punjab, Dal Makhani makes for an exuberantly rich but complex Selected aromatic spices processed at a state-of-the-art low temperature facility make DISHI Dal Makhani Masala exceptionally delightful. It imparts a texture that is rich & creamy and a flavour that’s a true tribute to the celebrated origins of this culinary masterpiece. For the best result, add a few dollops of fresh cream before serving.

Usages

Soak overnight 110g Black Lentils (Urad whole) and 30g Red Kidney beans. Strain away water. Add 1.5 litre warm water in a deep pan and boil the beans till they are soft. Add more water when required. Separately cook 120g tomato puree & 15g Dal Makhani masala. Transfer it to boiling beans. Mix and simmer for 10 minutes. Add 40g cream and 30g butter. Check seasoning. Serve with Tandoori Parantha, Naan or Rice.