Dal Makhni with Roti

Dal Makhni is a North Indian dish renowned for its velvety texture and rich, comforting flavors. This dish features a blend of black lentils (urad dal), slow-cooked to perfection with butter and a medley of spices. The addition of tomatoes and ginger-garlic paste adds a subtle tanginess and depth to the dish. Dal Makhni is typically served with Roti, Naan or Rice. It`s complex flavors make it a powerful choice among vegetarians and nonvegetarians.

Dal Makhni: Water, Black Lentils, Tomato puree (vine-ripened fresh tomatoes and naturally derived citric acid), Cream (cream, milk, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Butter (pasteurized cream (milk)), Ginger puree (ginger, canola oil, and citric acid), Garlic puree (water, dehydrated garlic), Salt, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients.