Dal Makhani (JAIN)
₹130.00
Slow-cooked whole black lentils and kidney beans simmered in a creamy tomato and butter gravy, prepared without garlic or onions for a pure Jain taste
This rich and velvety dish bursts with mild spices and a comforting buttery finish, ideal alongside naan or rice.
WHAT YOU NEED
- Black Urad Dal 200 gms (Soak 7-8 hrs)
- Rajma 50 gms (Soak 7-8 hrs)
- 150 ml water
HOW TO PREPARE
- Boil Black Urad Dal and Rajma for 20-25 minutes
- In a bowl, mix the premix with 50 ml of water.
- In a pan, heat 2 tablespoons of oil. Add the premix paste and cook for 2 to 3 minutes.
- Add boiled black urad dal and rajma.
- Add the remaining 100 ml of water.
- Cook for 15 to 20 minutes, stirring occasionally.
- Garnish with fresh cream and kasturi methi.
- Serve with roti.
- Add salt and chilli powder to taste.
INGREDIENTS
Milk Powder, Chilli Powder, Ginger Powder, Tomato Powder, Salt, Cumin Seeds, Kasuri Methi, Pepper, Cinnamon, Clove, Nutmeg, Bay Leaf, Black Cardamom, Green Cardamom, Javitri, Staranise
ALLERGEN ADVICE
Contains Nuts, Seeds and Milk. May contain soya.
Note: Note:- Do not use if packet is tampered or open or smells foul.
Remove oxygen absorber/silica gel sachet before use.
Store in cool and dry place.
NUTRITION FACTS
Serving Size Per 100gm (Approx.)
| Energy Value | 383.91 Kcal |
| Carbohydrate | 62.03 g |
| Protein (N ? 6.25) | 14.62 g |
| Fat | 8.59 g |
| Sugar | < 0.1 g |
| Sodium | 1.09 g |
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