DAL MAKHAN

Iodised Salt, Onion, Garlic, Milk Solids, Coriander, Fennel, Ginger, Red Chilli, Fenugreek Leaves, Coriander Leaves, Refined Vegetable Oil, Cumin, Spices & Condiments.

Soak black lentils and red kidney beans separately in water for 8 hours & pressure cook. Mix the entire pack of spice mix with 1 cup of milk to make a paste. Heat 3 tbsp butter in a pan. Add chopped tomatoes or tomato puree & saute for 2-3 minutes. Add spice mix paste & cook further for 2-3 minutes. Add pressure cooked black lentils & red kidney beans, 2 cups of water & cook to desired constistency. Garnish & serve hot with paratha & rice.