Shan Daal Makhni Masala is blended for making daal makhni -- the famous Punjabi dish of whole black lentils (urad dal) and kidney beans slow-cooked until they break down into a thick, creamy, buttery gravy. This daal makhni masala features ginger, garlic, cumin, garam masala, and dried fenugreek leaves that give daal makhni its distinctive, rich flavour profile.

Shan takes the guesswork out of this traditionally long-cooked dish with a pre-measured daal spice mix and step-by-step instructions. Shan has been a trusted name in South Asian kitchens for decades, and their daal makhni masala makes this restaurant favourite achievable at home.

Soak whole urad dal and rajma (kidney beans) overnight, then slow-cook with onions, tomatoes, and the spice mix until the lentils are completely soft and creamy. Stir in a generous amount of butter and a splash of cream towards the end -- this is not a dish for restraint. For a smoky touch, drop a piece of burning charcoal into the pot and cover briefly. Serve with naan, roti, or steamed rice.

Store in a cool, dry place away from direct sunlight. Unopened packets keep their full potency until the printed expiry date. Shan Daal Makhni Masala is available from Hills Harvest alongside other indian spices online australia and bangladeshi spices -- halal grocery delivery across The Hills Shire, Blacktown, Parramatta, and Hawkesbury.