This ready-to-eat dal makhani has whole black urad and rajma simmered in a buttery tomato and onion gravy with ginger and garlic, then dehydrated at peak flavour. It tastes rich and mildly spiced, close to what you get at a good Punjabi dhaba. Add hot water, stir and wait about 10 minutes. One pack makes 2 servings, which suits a quick dinner after work or a meal away from home.
