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!
No added MSG, no artificial flavours, no added colours & preservatives
Lip-smacking taste, super convenient & cooks in minutes
Use 'Suhana Dal Makhani Mix for the easier and the most convenient way for home preparation without compromising the taste
Reduce cooking preparation time by using Suhana ready-to-cook spice mixes range
Each packet serves 4 persons
Per 100g-Energy 387kcal, Fat 13g, Carbohydrates 54g, Protein 13g, Sugar 21g, Salt 14g
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.
How to use/cook:
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 paste and cook for 2-3 minutes. Add cooked black gram, rajma beans smash parrtially and cook for 2-3 minutes. Add water and cook till the gravy thicknes. Garnish with cream and serve hot.
For smoky effect: Take live charcoal in bowl, put little ghee and hold over the makhani and cover it.
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