Daal Makhani (Rich and Creamy)
It’s rich! Buttery, creamy, and full of flavour, popular in the Punjab region of Pakistan.
Traditionally, it is prepared by slow cooking lentils over a wood fire for several hours with a lot of “Makhan” (a type of Butter made from fresh buffalo milk cream). Here is our take on this Daal made with Urid and White Kidney Beans.
Pair it with our pre-portioned beans Daal Makhani Mix (sold separately).
Ghee and Butter can be replaced with vegetable oil of your choice. We only use the cream for garnishing so that can be skipped.
Serves 4 | Medium | 60 mins | Vegetarian
What’s in the kit?
Whole Spices: Cumin Seeds, Cassia Bark, Dried Fenugreek, Bay Leaves
Ground Spices: Salt, Red Chilli, Coriander, Garam Masala, Kashmiri Red Chilli
Recipe Card with 3 simple stages and easy-to-follow instructions, tips, and serving ideas
Allergen and Nutritional Information
Approx. 520 cals per portion when serving 4.
Packed on premises that handle cereals, nuts (including peanuts), soya, sesame, and products containing gluten. Due to being packaged on-premises that handle all named allergens, we cannot guarantee allergen-free products.
For further advice please contact firstname.lastname@example.org