- Total time
- 12 min
- Serves
- 2
- Occasion
- Sunday lunch
- Steps
- 5
The dal that usually takes six hours is already done. Your job: the rice, a knob of butter, the table set in time.
· Ingredients
- The pouch
- Dal Makhani · ₹190 · 1–2 people
- Inside
- Whole urad dal, Tomato, Onion, Cream, Butter, Ginger-garlic, Kasuri methi, Indian spices.
And alongside
- 01Hot tandoori roti
- 02Jeera rice
- 03Mango pickle
- 04Cucumber raita
· The method
- 0:00
Tear the Dal Makhani into a heavy-bottomed pan on low heat. Stir every thirty seconds; don't rush.
- 2 min
Set a second pan of water to boil for the Jeera Rice. Warm the serving plate — a cold plate dulls a hot dal.
- 4 min
Drop the Jeera Rice pouch into the simmering water, or tear and microwave 75 seconds. The dal should be bubbling at the edges.
- 7 min
Off the heat, stir a full teaspoon of cold butter into the dal. Spoon over the rice in a deep bowl.
- 10 min
Serve with hot tandoori roti, a spoonful of mango pickle and cold raita.
Ready to cook?
Order the Dal Makhani pouch — ₹190, 1–2 people. We reply in under an hour.