Also known as ‘Sabut Mash / Kali Dal’, is un-skinned Black Gram (Matpe Bean). When cooked, it has strong, earthy flavor and more distinct flavor, and an unusual mucilaginous texture. Creamy buttery ‘Makhani dal’ is made from Urad whole and Red kidney bean.
Wash, rinse, soak lightly & drain. Add 4-5 cups of water/ cup of dal, bring to boil. Lower the heat, simmer 60-90 minutes or until tender & soft (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and dal masala seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm with steamed basmati rice, flat bread and choice of any veggie.
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