The historical Dal Makhani originated from the Punjab province of India. The ancient slow coal fire cooking of black lentils with aromatic spices gives it a velvety taste. Experience the real taste of Punjab-Da-Dhaba with Suhana Dal Makhani Mix!Ingredients Required:-

• 200g whole black gram cooked
• 2 cup/400ml water (obtained from black dal cooking)
• 50g rajma beans cooked
• 2 medium/150g tomato puree
• 50g Suhana Dal Makhani Mix
• 1/2 Cup/100ml milk
• 4 tbsp/60g ghee
• 2tbsp fresh cream

• Make a paste of Suhana Dal Makhani Mix and milk
• Heat ghee in a pan, add tomato puree, and cook till the ghee oozes out
• Add the paste and cook for 2-3 minutes
• Add cooked black gram, and rajma beans smash partially and cook for 2-3 minutes
• Add water and cook till the gravy thickness. Garnish with cream and serve hot.

Per 100g-Energy 387kcal, Fat 13g, Carbohydrates 54g, Protein 13g, Sugar 21g, Salt 14g