Dal Makhani

Slow-cooked black lentils & kidney beans, finished buttery-creamy for that signature North Indian richness.

Why you’ll love it

• Restaurant-style depth, no overnight cooking.

• Freeze-dried for freshness; no preservatives. 

• Silky, comforting texture after rehydration.

• Elegant enough for guests; easy enough for weeknights.

• Consistent results every time.

How to prepare

1. Add ~¾ cup hot water per serving; whisk.

2. Simmer 4–5 minutes.

3. Optional: finish with butter/cream.

Dietary notes

Vegetarian; contains dairy; gluten-free.

FAQs

Q: Can I make it lighter? A: Use milk or cashew cream instead of heavy cream.

Q: Pairing? A: Jeera rice or naan.

Q: Storage? A: Cool, dry place; reseal after opening.