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A blend of black gram Bengal gram and red kidney beans are cooked on a slow charcoal fire for up to 16 hours and then delicately tempered and seasoned with exotic spices and light cream.
Ingredients: Basmati rice black gram whole milk cream butter (milk salt) tomato paste salt vegetable oil (refined sunflower ) clarified butter tomato puree green chilli ginger split chickpeas kidney beans red chilli whole red chilli powder sugar cardamom small cardamom big cinnamon mace cumin powder cumin seeds clove black pepper powder coriander powder dried fenugreek leaves dry ginger powder bay leaves asafoetida antioxidant (alpha-tocopherol (E 307b)
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