Dal Makhani Masala Powder.

ADD TASTE TO FOOD: Harichand Masala is a perfect blend of Indian spices for all the food lovers with knack for spicy and zesty dishes. TANGY IN TASTE: Harichand Masala can be used for preparing curries, gravies and marination. This Indian masala is extensively used across multiple cuisines to add flavours, colour, aroma and an impeccable restaurant-touch any vegetable or meat dish. HIGH IN QUALITY: The Harichand Spices are ground to perfection with no fillers ALSO TRY: You can try other spices from our Kitchen Range including Kitchen King Masala, Sabzi Masala Powder, Shahi Paneer Masala Powder, Chaat Masala Powder, and Chhole Masala Powder Etc. .

Here's a recipe for Dal Makhani, a popular Indian dish made with black lentils, kidney beans, and a rich, creamy tomato-based sauce:

Ingredients:

• 1 cup black lentils (whole urad dal)
• 1/2 cup kidney beans (rajma)
• 2 tablespoons ghee or oil
• 1 onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 green chilies, slit
• 2 medium-sized tomatoes, finely chopped
• 1 teaspoon red chili powder
• 1 teaspoon Harichand Dal Makhani masala powder
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 1/2 cup fresh cream or heavy cream
• Coriander leaves, for garnishing

Instructions:

1. Wash the black lentils and kidney beans thoroughly and soak them in enough water overnight or for at least 6-8 hours.
2. Pressure cook the soaked lentils and beans in 4 cups of water for 15-20 minutes until they are soft and fully cooked.
3. Heat ghee or oil in a large pan or kadhai. Add chopped onion and sauté until it turns golden brown.
4. Add ginger-garlic paste and green chilies. Sauté for another minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add red chili powder, Harichand Dal makhani masala powder, turmeric powder, and salt. Mix well and cook for a few minutes.
7. Add the cooked lentils and beans along with the water they were cooked in. Mix well and cook on low heat for 15-20 minutes until the dal thickens and the flavors are well blended.
8. Add fresh cream or heavy cream and mix well. Cook for another 5-7 minutes until the dal is fully cooked and creamy.
9. Garnish with coriander leaves and serve hot with rice, roti, or naan.

Enjoy your delicious Dal Makhani!

Here are the names for Dal Makhani in various Indian languages:

1. Hindi: दाल मखनी (Dal Makhani)
2. Bengali: ডাল মখনি (Dal Makhni)
3. Tamil: தாள் மக்கணி (Thaal Makkani)
4. Telugu: దాల్ మఖని (Dal Makhani)
5. Kannada: ದಾಲ್ ಮಖನಿ (Dal Makhani)
6. Malayalam: ദാൽ മഖനി (Dal Makhani)
7. Punjabi: ਦਾਲ ਮਖਨੀ (Dal Makhani)
8. Gujarati: દાળ મખની (Dal Makhani)