MDH DALMAKHANI MASALA
DAL MAKHANI MASALA
Spices blend for Black Lentil (Urad whole)
Recipe : 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.
Ingredients : Coriander seeds, Red Chillies, Dry Mango, Iodised Salt, Dried Ginger, Garlic, Black Pepper, Cassia, Cloves, Nutmeg, Star Anise, Mace, Asafoetida.