Main CourseSKU/DAL-MAKHANI
Dal Makhani
Whole urad dal, slow-simmered six hours. Tomato, butter, cream.
/ POUCH · 1–2 people
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Shelf life
12 months
Serves
1–2 people
Diet
Vegetarian
· The dish
Whole urad dal, soaked overnight and simmered six-plus hours on low — the build that gives Punjabi dal makhani its mahogany colour and its weight. Finished with kasuri methi, ginger, garlic, a knob of butter, a ribbon of cream. Four minutes from pouch to plate.
· How to heat
Tear pouch
Simmer 4 min
Plate hot
Tear pouch into a pan, simmer for 4 minutes stirring occasionally. Or microwave in a bowl on high for 90 seconds.
· Ingredients
Whole urad dalTomatoOnionCreamButterGinger-garlicKasuri methiIndian spices
· Shelf life and storage
12 months from manufacture, room temperature, away from direct sunlight. Vacuum-sealed in a retort pouch — no preservatives, no added gluten. Once opened, finish in one sitting. Each pouch serves 1–2 people.
· Goes well with
