Daal Makhni

Boil the lentils in water (with ½ tsp of salt and ½ tsp of turmeric) for about 40-45 minutes.
Heat the oil in a pan at medium/high heat.
Drain the excess water from boiled lentils.
Add lentils into pan and stir in oil for 5 minutes.
Add one 375 ml jar of KFI Mild Curry Sauce and reduce heat to simmer.
Add cream.
Stir and simmer for 5 minutes.
Stir in one tablespoon of yogurt, garnish with fresh green chillis chopped, and serve. Enjoy with naan paratha or steamed rice.

Tip: For an even richer taste, while boiling lentils, add 1-2 whole bay leaves or cinnamon sticks.

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