INGREDIENT
Spices, Condiments, Salt, Dehydrated Vegetables (Onion, Garlic), Tomato Powder, Mustard, Wheat Fiber
ALLERGEN: Mustard
COOKING INSTRUCTIONS
1. Soak 150g urad dal (black lentils) and 50g rajma (red kidney beans) in hot water for 30 minutes.
2. In a pressure cooker, heat (2 tbsp) 30ml oil and add 3 crushed tomatoes (200g), 1 pack- 30g Nimkish Dal Makhani Masala and sauté on medium heat till oil separates.
3. Add 200g pre soaked dal (urad dal rajma) and 5 cups of water (1.5 liter), close the lid and cook on high heat till the first whistle. Then, let it cook on low heat for 1 hour.
4. Turn off the heat, let the pressure release and open the lid. Now add (2 tbsp) 25g butter (2 tbsp) 25g cream and cook for another 5-10 minutes. Garnish with fresh coriander.
PRODUCT DISCRIPTION
| Craft a slow-cooked black lentil dish bursting with flavor using this convenient Dal Makhani spice mix |
SHELF LIFE
2 Years
