Shan Daal Makhni Masala helps you prepare the rich, creamy, and buttery North Indian style lentil curry at home. Perfectly blended spices bring authentic restaurant-style taste to your daal makhni when cooked with black gram, red kidney beans, butter, and cream.
Ingredients Required (for cooking):
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Black Gram – ½ cup (110g), soaked for 6 hours
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Red Kidney Beans – 3 tbsp (30g), soaked for 6 hours
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Garlic – ½ tsp, crushed
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Tomato Puree – ½ cup (120g)
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Cooking Oil – ½ cup (100ml)
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Melted Butter – ½ cup (100g)
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Cream – 2 tbsp (30g), leveled
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Shan Daal Makhni Masala – 2 tbsp (20g)
Cooking Instructions:
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Cook ½ cup (110g) soaked black gram and 3 tbsp (30g) red kidney beans in 5 cups of water until soft (do not drain water).
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Separately heat ½ cup (100ml) oil. Add crushed garlic and stir-fry until light brown. Add ½ cup (120g) tomato puree and cook for 2–3 minutes on medium heat.
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Add 2 tbsp (20g) Shan Daal Makhni Masala, stir fry, then add the cooked black gram and red kidney beans along with their water. Reduce heat and cook for 10–15 minutes.
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Add ½ cup (100g) melted butter, stir fry, and remove from heat.
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Partially blend/mash the cooked black gram and red kidney beans.
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Add 2 tbsp (30g) cream, mix well, and serve hot with boiled rice or naan.
Nutritional Information (per 1 tbsp / 5g):
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Energy: 15 kcal
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Total Fat: 1 g
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Saturated Fat: 1 g
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Trans Fat: 0 g
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Cholesterol: 0 mg
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Sodium: 100 mg
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Total Carbohydrate: 2 g
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Protein: 1 g
Net Weight: 100 g