Description - A traditional Punjabi-style spice blend designed to make a rich and creamy Dal Makhani at home, free from MSG, artificial colors, flavors, or preservatives. It recreates the aromatic, slow-cooked flavor of the legendary "Dhaba" dal and is perfect for quick and flavorful meals.

🌿 Ingredients -

• According to the product sheet, the mix includes:
  
• Onion, garlic, chili
  
• Skimmed milk powder/milk solids
  
• Fenugreek leaves (kasuri methi), coriander
  
• Cashews
  
• Salt, black pepper, cassia bark, green cardamom, cloves
  
• Often, fenugreek leaves, cilantro, cashews: they balance the creamy texture and intensity.

🍛 How to prepare Dal Makhani with the mix
Necessary ingredients:

• 200 g cooked whole black chickpeas (urad dal)
  
• 50 g cooked red kidney beans (rajma)
  
• 2 cups (≈400 ml) of reserved dal water
  
• 150 g tomato puree
  
• 50 g Suhana mix
  
• 100 ml of milk
  
• 60 g of ghee
  
• 2 tablespoons of fresh cream

Step-by-step guide:

• Prepare the spice paste: Mix 50g of Suhana mix with milk until a smooth paste forms.
  
• Tempering: Heat the ghee, add the tomato puree and sauté until the oil separates from the edges.
  
• Cook the pasta: Add the milk and spice paste and cook for 2 to 3 minutes to release the aromas.
  
• Add the lentils: Add the cooked black beans and rajma; mash lightly to obtain a creamy texture and cook for 2 to 3 minutes.
  
• Simmer: Pour in the reserved water and simmer until the desired consistency is reached.
  
• Finish: Add the fresh cream, decorate with more cream if desired and serve hot.