#Dal Makhani Masala Powder

[kichnamspices]

Kichnam Dal Makhani Masala Powder makes you experience the flavor of Punjab with aromatic and blended spices. Buy the best-quality spices to add balance to your recipes.

[beautyandlifestyleblog86]

Indian Lentil Curry with Spinach (Dal Makhani)

Ingredients:

- 1 cup black urad dal (whole black gram lentils)

- 1/4 cup rajma (kidney beans)

- 1 large onion, finely chopped

- 2 cloves garlic, minced

- 1-inch piece ginger, grated

- 1 teaspoon cumin seeds

- 1/2 teaspoon coriander seeds

- 1/4 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- 1 can (14.5 oz) diced tomatoes

- 1 cup chopped fresh spinach

- 1 tablespoon ghee (clarified butter)

- Salt to taste

- Chopped cilantro for garnish

Instructions:

1. Rinse the urad dal and rajma thoroughly. Soak them in water for at least 8 hours, or overnight. Drain and set aside.

2. Heat ghee in a large pot over medium heat. Add cumin and coriander seeds and let them sizzle for a few seconds. Add onions, garlic, and ginger and sauté until softened and fragrant.

3. Stir in turmeric, red chili powder, and garam masala. Cook for 30 seconds, or until fragrant.

4. Add the soaked lentils, diced tomatoes, and salt to the pot. Stir well to combine. Pour in enough water to cover the lentils by 2 inches. Bring to a boil, then reduce heat to low and simmer for 30-45 minutes, or until the lentils are tender and the curry has thickened.

5. Stir in the chopped spinach and cook for a few minutes, or until the spinach wilts.

6. Adjust the seasoning with salt to taste. Garnish with chopped cilantro and serve hot with rice or naan bread.

This hearty and flavorful Indian lentil curry is not only delicious but also packed with nutritional benefits. Lentils and kidney beans provide plant-based protein, while the fiber in lentils and spinach aids digestion and promotes a feeling of fullness. Additionally, the curry is rich in vitamins such as B vitamins, iron, and potassium. The spices and vegetables in the curry also provide antioxidants that help protect cells from damage.

[ainews]

Forget about that generic curry powder you’ve been using for years. It's time to switch things up with a special type of woebegone curry powder.

This unique blend of spices is made from all-natural ingredients, giving it a bold, complex flavor. It has a deep yellow hue, thanks to a generous helping of turmeric, cumin, and coriander. Plus, it’s all-natural, so you don’t have to worry about any artificial additives or preservatives.

The unique flavor of this curry powder comes from a special mix of traditional spices, including black pepper, cardamom, cinnamon, and nutmeg. This combination provides a unique flavor that's both spicy and sweet. And because it’s all-natural, you can be sure you’re getting the most out of your ingredients.

The best part about woebegone curry powder is that it’s versatile. You can use it in all your favorite Indian dishes, from chicken tikka masala to dal makhani. Or, you can use it to add a flavorful kick to more Western dishes, like grilled vegetables or a spicy stir-fry.

So if you’re looking to add a little depth and complexity to your cooking, try out this special type of woebegone curry powder today. Your taste buds will thank you.

[cookwithnazia]

Daal Makhani Recipe – Rich and Creamy Indian Lentil Dish

Dal Makhani is a flavorful and creamy North Indian dish made with black lentils and kidney beans cooked in a rich, buttery sauce. This comforting dish is perfect with naan, roti, or steamed rice. Here’s how you can make this delicious dal at home. Ingredients: - 1 cup whole black lentils (urad dal) - 1/4 cup red kidney beans (rajma) - 4 cups water (for pressure cooking) - 1 large onion, finely chopped (pyaaz) - 2 large tomatoes, pureed (tamatar) - 1 tablespoon ginger-garlic paste (adrak-lahsun) - 2-3 green chilies, slit (hari mirch) - 1 teaspoon cumin seeds (khada jeera) - 2 bay leaves (tez patta) - 1 black cardamom (badi elaichi) - 1-inch cinnamon stick (dalchini) - 1/2 teaspoon turmeric powder (haldi) - 1 teaspoon red chili powder (laal mirch) - 1 tablespoon coriander powder (dhaniya) - 1/2 teaspoon garam masala - 1/2 teaspoon dried fenugreek leaves (kasuri methi) - 1/2 cup fresh cream - 2 tablespoons butter - 2 tablespoons ghee (clarified butter) - Salt, to taste - Fresh coriander leaves, for garnish Instructions: - Soak the Lentils and Beans: - Rinse the black lentils (urad dal) and red kidney beans (rajma) thoroughly. - Soak them overnight or for at least 8 hours in enough water. - Pressure Cook: - Drain the soaked lentils and beans. - Add them to a pressure cooker with cinnamon, bay leaves, black cardamom, salt, and 4 cups of water. - Pressure cook for 6-7 whistles or until the lentils and beans are soft. Set aside. - Prepare the Masala: - In a large pan, heat the ghee and butter over medium heat. - Add cumin seeds and let them splutter. - Add the finely chopped onions and sauté until golden brown. - Stir in the ginger-garlic paste and green chilies. Sauté until the raw aroma disappears. - Add the tomato puree and cook until the oil separates from the masala. - Spice it Up: - Add turmeric powder, red chili powder, and coriander powder, mixing well. - Cook the masala for a few more minutes, then add salt to taste, garam masala, and dried fenugreek leaves. Stir thoroughly. - Combine and Simmer: - Add the cooked lentils and beans to the pan and mix well with the masala. - Pour in fresh cream and mix. Adjust the consistency by adding about 1 to 1.5 cups of water. - Let the mixture simmer on low heat for 30-40 minutes, stirring occasionally. Add more butter if desired for richness. - Serve: - Garnish with fresh coriander leaves and a drizzle of cream. - Serve hot with naan, roti, or steamed rice. Tips: - Consistency: Adjust the water according to your preference for a thicker or thinner curry. - Slow Simmer: Simmering the dal on low heat enhances its flavor. Nutrition Chart for Dal Makhani (per serving)   • Calories —————— 310 kcal • Total Fat —————— 18 g • Cholesterol ————— 30 mg • Sodium ——————– 400 mg • Total Carbohydrates — 32 g • Protein ——————— 10 g • Sugar ———————— 5 g • Fiber ———————— 8 g Note: These values are approximate and may vary depending on the ingredients used and serving size. Read the full article

[kbmfoods]

The Science of Flavor: What Makes Dal Makhani Masala Unique?

Let me ask you something –have you ever felt why Dal Makhani tastes so heavenly, having that right creaminess, earthiness, and spices? There’s no magic in the pot, though it may taste like there is! The secret actually comes in the form of the Dal Makhani Masala, a perfectly crafted spice blend that will bring out the original intention of the dish. Here’s a note from KBM Masala, wherein the science of taste has been perfected so that every bit of your Dal Makhani moves you back into the rich heritage of Indian food.

Unique taste profile of Dal Makhani

Of course, this lentil dish is outstanding because of the complexity found in its layering of flavours-the slow-cooked black lentils, the silky consistency from butter and cream, and, of course, the perfectly balanced Dal Makhani Masala that ties everything together.

But most importantly, the spices used in KBM Dal Makhani Masala are not added to just add some degree of hotness and colour-they’ve been selected for their flavour enhancement and blend beautifully with the natural flavours of lentils and beans, adding that much-needed depth to the dish. It is all about finding that perfect balance between soothed, aromatic, and plain irresistible.

The Science of the Perfect Spice Mix

Let’s break down the magic of our Dal Makhani Masala. Every spice plays a unique role, contributing its own flavour, aroma, and health benefits:

Coriander: This earthy spice stands as the base, compensating for the richness the cream adds to Dal Makhani. Its citrus undertones will lift the heaviness, leaving room for flavours to be light and refreshing.

Cumin: It adds that warmth and a nutty aroma. This is a great earthy depth, and the spice is actually beneficial for digestion, so it makes your indulgence just a little less guilty!

Cloves and Cardamom: Subtly sweet, these add fragrant floral notes to Dal Makhani with its full signature aroma of the kitchen at the moment the masala hits the hot pan.

Red Chili: Enough of chilli powder is added so that it can give a little bite, but not so strong that it overpowers and instead complements the flavour profile in its entirety. It’s a kind of subtle throb that does not overpower the creamy richness but rather creates depth and balance in the richness.

Ginger and Garlic: There’s that sort of symbiosis with ginger and garlic-the warmth and spice they add balances the riches of the dish so well and gives Dal Makhani that subtlety and nuance.

Why is Dal Makhani Masala so Special?

What really makes KBM Dal Makhani Masala is the amount of care taken to craft it. We have been perfecting the preparation of the spice blend over years so that it replicates the taste of the authentic Dal Makhani, yet makes it as easy for you to have this magic at home. Just the right spoonful of our Dal Makhani Masala will make your common dish turn out to be something truly exceptional.

Techniques that Brings the Best Taste

We all know that Dal Makhani is slow-cooked to perfection, but did you know that this technique is vital for unlocking the true potential in the masala? Here is how.

Long, slow cooking that infuses deep: Traditional long-simmering of Dal Makhani, which indeed infuses the spices deep into lentils. This slow process slowly releases the oils within the spices, their aromas and flavours spill over as if funnelled towards a mouth-watering dish. With KBM Dal Makhani Masala, one need not be sceptical about the right proportions because all it needs is to add it in and let time do the rest.

Tempering of the spices: Tempering the spice instantly in butter or ghee results in a quick release of the natural flavours of the spices, thus making the dish even more aromatic in nature. This is an essential stage because this allows the full complexity of masala to unfurl, thus forming the perfect bowl of Dal Makhani.

The Butter and Cream Touch: It is butter and cream in Dal Makhani that support the spices so well as a flavour base. Fat in the butter and cream carries those masala flavours and delivers a burst of taste from every spoonful.

Regional Influence Behind Dal Makhani

From Punjab, Dal Makhani is truly a North Indian special dish. However, its popularity has widely spread. Its reasons are because it feels indulgent yet comforting, simple yet complex. To capture the authenticity of the regional classic in KBM Dal Makhani Masala, this modern twist does come with perfectly well-balanced spice blends.

Whether it is a regular family meal or something you are trying out, KBM Masala is more than just an infusion of the authentic taste of traditional Punjabi Dal Makhani in your kitchen. You needn’t go to Punjab for the magic-you’ve bottled it up for us!

How to Cook the Best Dal Makhani 

Now that you have the perfect masala, let me share with you a few tips that make your Dal Makhani truly unforgettable:

Overnight soaking of lentils: This makes the lentils cook more uniformly and absorb the flavours from spices.

Tempering: Ghee or butter provided that they add a rich flavour to a buttery taste that goes well with spices.

No hurrying: Lentils should be allowed to simmer for at least two hours. The longer it is prepared the more developed the flavour will be.

Add cream: And finally at the end splash in the cream, with this it gives the Dal Makhani its characteristic luscious texture.

Putting It All Together

Thus the next time you crave a bowl of comforting, flavorful Dal Makhani, remember—that unforgettable taste lies in the Dal Makhani Masala. Sincerely prepared with heart, every preparation that comes out from KBM Foods takes into itself an experience within each preparation.

With KBM Dal Makhani Masala, you add the spirit of tradition, love, and science to the perfect spice blend to every bite.

Time to make your kitchen become an Indian restaurant because the magic of Dal Makhani is at your door, so happy cooking!

Source : https://www.kbmfoods.com/the-science-of-flavor-what-makes-dal-makhani-masala-unique/

[chefilona]

CHEF ILONA: DAL MAKHANI

Lentil Makhani is a popular North Indian dish made with lentils, typically black gram (whole urad dal) or sometimes red lentils (masoor dal), cooked in a creamy, buttery tomato-based sauce. The name "Makhani" comes from the word "makhan," meaning butter, indicating the richness and creaminess of the dish.

Fenugreek: Fenugreek leaves, both fresh and dried are used in cooking. Fresh leaves are known as "methi" in India and are used in curries, flatbreads, and stir-fries. The dried leaves, called "Kasuri Methi," have a more concentrated flavor and are often used to season rich dishes like Dal Makhani or butter chicken.

Key Ingredients:

Lentils (usually black gram or red lentils)

Tomatoes (pureed or finely chopped)

Butter (or ghee) for that rich flavor

Cream (heavy or fresh cream to add a smooth texture)

Spices: Garam masala, cumin, coriander, turmeric, chili powder, and ginger-garlic paste

Fenugreek (Kasuri Methi): A key herb that gives a distinctive aroma

Onions: Used for flavoring, usually finely chopped and sautéed

Dal Makhani

Serves 4

2 cups urad dal (Indian black lentils)

2 tablespoons avocado or neutral oil

1 red onion, finely chopped

2 heaped teaspoons minced ginger

1.5 tablespoons Garam Masala

½ teaspoon Red Chili Powder

1 cup chopped tomatoes in their juices

Salt to taste

2 tablespoons butter

1 tablespoon yogurt

Pinch of salt

Pinch of ground cumin

Pinch of red chili powder

1 teaspoon freshly chopped cilantro

1. Rinse the lentils a few times and soak them in water for 6-12 hours. Drain and cook in an instant pot or

pressure cooker with 4 cups of water on high pressure for 30 minutes. If you don’t have an instant pot, cook the lentils with 4-6 cups of water in a pot with a lid on medium low heat for 4-6 hours like you would beans. If preferred, use drained and rinsed canned lentils.

2. Once the lentils have softened, prepare your masala. Heat the oil on medium high heat until it shimmers. Add the onions and cook for 3-5 minutes until softened. Add the ginger and cook for just a minute until fragrant.

3. Add the spices and cook for a minute until aromatic. Add the tomatoes and cook for 5 minutes sautéing often. Transfer the onion, spice, tomato mixture to the cooked lentils and stir well. At this point, you can add more water to the lentils if you’d like a soupier texture. Add salt to taste and simmer the lentils with the spices for 10 minutes. Stir in the butter.

4. Whisk the yogurt with the salt, cumin, chili and a splash of water until smooth. Drizzle the spiced yogurt onto the lentils, top with fresh cilantro and enjoy.

Lentil Makhani is typically served with rice, naan, or roti, and is often accompanied by yogurt or pickles.

[everest-tandoori-kitchen]

Indian Thali Set at Everest Tandoori Kitchen

Components of an Indian Thali Food

1. Lentils: Lentils, or dal, are essential in the Indian thali at Everest Tandoori. Dal is made from lentils like yellow split peas, red lentils, or black gram. Cooked with spices like turmeric, cumin, coriander, and garam masala, it is a nutritious and flavorful dish. Garlic, ginger, and tomatoes often enhance the flavor. It’s a comforting and protein-rich dish that pairs well with rice or bread.

2. Paneer Makhani: Paneer Makhani is a rich and creamy dish made from paneer, a type of Indian cottage cheese. The paneer cubes are simmered in a tomato-based sauce enriched with butter, cream, and a blend of spices. The sauce is smooth and mildly spiced, featuring ginger, garlic, cumin, and garam masala. The soft, succulent paneer pieces make Paneer Makhani a delightful component of the thali.

3. Chicken Tandoori: Chicken Tandoori is a vibrant, smoky-flavored dish. The chicken is marinated in yogurt and spices like turmeric, cumin, coriander, and red chili powder. This marinade tenderizes the meat and infuses it with robust flavors. Cooked in a tandoor, a traditional clay oven, the chicken has a distinctive charred taste and juicy texture. It adds a protein-rich element to the thali.

4. Tandoori Pickles: Tandoori pickles are a tangy, spicy accompaniment. Made from vegetables like carrots, cauliflower, and green chilies, they are marinated in mustard oil, vinegar, and spices like fenugreek, mustard seeds, and turmeric. The vegetables ferment, allowing the flavors to develop. These pickles provide a crunchy texture and a zesty taste that complements the other dishes in the thali.

5. Naan Roti (Bread): Naan Roti, commonly referred to as naan, is a soft and fluffy Indian flatbread. Made from a dough of refined flour, yeast, yogurt, and sugar, it has a slightly sweet taste and tender texture. The dough is rolled out and cooked in a tandoor, resulting in a bread that is crispy on the outside and soft on the inside. Naan is perfect for scooping up curries and dals.

6. Papad: Papad, also known as papadam or appalam, is a thin and crispy Indian wafer made from lentil, chickpea, or rice flour. Seasoned with spices like black pepper, cumin, or asafoetida, it has a unique and flavorful taste. Papad can be roasted over an open flame or fried until crispy. It adds a crunchy texture and a savory element to the thali.

7. Rice: Rice is a fundamental component of the Indian thali. Basmati rice, known for its long grains and fragrant aroma, is commonly used. It is usually steamed or boiled until fluffy and light. Sometimes, it is flavored with spices like cardamom, cloves, and bay leaves. Rice pairs well with dal, curries, and other thali components.

8. Salad: The salad in an Indian thali is a simple and refreshing mix of fresh vegetables. Common ingredients include sliced cucumbers, tomatoes, onions, and carrots. These are often seasoned with salt, pepper, and lemon juice. Some variations may include grated radish, beets, or cabbage. The salad provides a crisp and cooling contrast to the rich and spicy dishes in the thali.

9. Sweets: No Indian meal is complete without a sweet ending. Our thali includes traditional Indian desserts like Gulab Jamun, a soft dough ball soaked in sugar syrup.

[bondedorole]

Dal Makhani is a traditional Indian dish made with black lentils and kidney beans cooked in a creamy butter sauce. This twist on the dish is gluten-free.

Ingredients: 1 cup black lentils urad dal, soaked overnight. 1/4 cup red kidney beans, soaked overnight. 4 cups water. 2 tablespoons ghee clarified butter or olive oil. 1 teaspoon cumin seeds. 1 onion, finely chopped. 2 tomatoes, finely chopped. 1 tablespoon ginger-garlic paste. 1 green chili, finely chopped. 1/2 teaspoon turmeric powder. 1 teaspoon coriander powder. 1 teaspoon cumin powder. 1/2 teaspoon garam masala. Salt to taste. 2 tablespoons dairy-free butter. 2 tablespoons dairy-free cream. Fresh cilantro leaves for garnish.

Instructions: In a pressure cooker, combine soaked black lentils, kidney beans, and water. Pressure cook for 15-20 minutes until lentils are soft and well-cooked. Heat ghee or olive oil in a separate pan. Add cumin seeds and let them splutter. Add chopped onions and saut until golden brown. Stir in chopped tomatoes, ginger-garlic paste, and green chili. Cook until tomatoes are mushy. Add turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for another 2-3 minutes. Add cooked lentils and kidney beans to the tomato mixture. Mash some of the lentils with the back of a spoon to thicken the gravy. Simmer the dal for 10-15 minutes until flavors are well combined. Stir in dairy-free butter and cream. Cook for another 2-3 minutes. Garnish with fresh cilantro leaves before serving.

Sofia Lambert

[sdsmasala]

Dal Makhani Masala: The Secret Weapon for Restaurant-Style Goodness

Dal Makhani, the "butter king" of dals, is a creamy, flavorful masterpiece that tantalizes taste buds across the globe. But achieving that restaurant-style perfection at home can seem like a mystery. Well, fret no more! The secret lies in the Dal Makhani Masala, a fragrant blend of spices that forms the heart and soul of this dish.

What is Dal Makhani Masala?

This magic powder isn't just a random collection of spices. It's a carefully curated blend of aromatic and earthy ingredients that, when toasted and ground together, release their unique flavors to transform a simple lentil dish into a culinary delight. Here's what you might find in a typical Dal Makhani Masala:

Coriander Seeds: The base of the masala, providing a warm, citrusy aroma.

Red Chiles: Adding a touch of heat and depth of flavor.

Black Cumin (Shah Jeera): A unique spice with an earthy, smoky note that elevates the dish.

Dried Fenugreek Leaves (Kasuri Methi): These tiny leaves add a subtle maple-like sweetness.

Cloves, Cardamom, Bay Leaves: Aromatic whole spices that contribute warmth and complexity.

Black Peppercorns: A touch of sharpness that balances the other flavors.

Dried Mango Powder (Amchur): A tangy note that cuts through the richness and adds a subtle sweetness.

The Magic of Dal Makhani Masala:

While you can certainly make Dal Makhani using individual spices, a pre-made masala offers several advantages:

Convenience: Save time and effort by using a ready-made blend.

Consistent Flavor: Get restaurant-style results every time, regardless of your spice-measuring skills.

Depth of Flavor: Masalas are carefully formulated to achieve a well-balanced flavor profile.

Using Dal Makhani Masala:

Using Dal Makhani Masala is simple! Here's a basic recipe breakdown:

Sauté onions, ginger, and garlic.

Add your preferred lentils (black gram or kidney beans) and cook until tender.

Stir in your Dal Makhani Masala and simmer for a few minutes to allow the flavors to meld.

Finish with butter, cream, and a touch of garam masala for extra richness.

Beyond the Basics:

Dal Makhani Masala isn't just for Dal Makhani! Here are some creative ways to use it:

Spice Up Vegetables: Add a teaspoon to curried vegetables for a deeper flavor profile.

Marinate Meat: Include a teaspoon in your next chicken or lamb marinade for a touch of Indian magic.

Flavor Soups and Stews: A sprinkle of masala adds depth to lentil soups or stews.

Unlocking the Flavors of India:

Dal Makhani Masala is your gateway to creating authentic Indian flavors at home. With its convenience and versatility, this spice blend can help you transform your cooking and impress your family and friends. So, grab a pack of Dal Makhani Masala and embark on a delicious culinary journey!

 Cultural Significance

SDS Masala's Nimboo Achar Masala holds cultural significance in Indian cuisine, cherished as a favored accompaniment to meals such as dal rice or stuffed parathas. It not only enhances dish flavors but also offers digestive benefits due to its thoughtfully selected spices.

 Buying SDS Masala's Nimboo Achar Masala

- Availability: You can find SDS Masala's Nimboo Achar Masala at Indian grocery stores and online platforms, often available as pre-packaged blends or as individual spices for home mixing.

- Quality: Opting for SDS Masala ensures freshness and authenticity, allowing you to customize spice levels to suit personal taste preferences.

In essence, SDS Masala's Nimboo Achar Masala enriches the culinary heritage of Indian cuisine, imparting zest and flavor through a blend of aromatic spices and traditional preparation methods.

[kingdomfoods]

Ready To Eat Dalmakhani- Kingdom Foods

Dal Makhani is a creamy lentil dish originating in the Punjab region of North India. It's a popular dish enjoyed by people all over the world and is known for its rich flavor and smooth texture.

Dal Makhani dish

Here are some key aspects of Dal Makhani:

Main ingredients: The base of Dal Makhani is typically made with whole black gram (urad dal) and kidney beans (rajma).

Flavor profile: The dish is known for its rich and creamy taste, achieved through slow cooking, the use of butter (makhani translates to "buttery" in Hindi), and aromatic spices like cumin, coriander, and garam masala.

Serving suggestions: Dal Makhani is traditionally served with rice (plain or flavored like Jeera rice), Indian flatbreads like Naan, Tandoori Roti, or Paratha. It can also be enjoyed on its own as a hearty and satisfying meal.

Tips for enjoying Dal Makhani:

Pair it with complementary dishes: Dal Makhani is traditionally served with rice (plain or flavored like Jeera rice), Indian flatbreads like Naan, Tandoori Roti, or Paratha.

Adjust the spice level: Dal Makhani can be mild or spicy depending on the recipe and your preference. Many recipes allow for adjusting the spice level by adding more or less chili powder.

Garnish for extra flavor: Consider garnishing your Dal Makhani with fresh cilantro, chopped onions, or a dollop of cream for an extra touch of flavor and texture

If you're looking to try Dal Makhani, there are many resources available online and in cookbooks to help you make it at home. You can also find ready-made options in most Indian grocery stores or online retailers, or enjoy it at an Indian restaurant.

[gruballergy]

Vegan Dal Makhani - A Creamy Delight Without Compromise

If you've been longing for the rich, creamy, and indulgent flavors of India's beloved Dal Makhani, but you're committed to a vegan lifestyle, we've got great news for you. Our Vegan Dal Makhani recipe is here to bring the traditional taste and warmth of this North Indian classic to your table without any animal products. Dal Makhani, often dubbed "buttery lentils," is a sumptuous combination of black gram lentils and kidney beans, slow-cooked in a luscious tomato and cashew gravy. It's a dish that embodies the heart and soul of Indian cuisine, and now, it's accessible to vegans worldwide. Let's explore this delightful recipe together.

Ingredients for Vegan Dal Makhani Recipe:

1 cup of Whole Urad Dal

1/4 cup of Rajma (Kidney Beans)

1 finely chopped Onion

2 finely chopped Tomatoes

1 tbsp of Ginger-Garlic Paste

1/2 tsp of Turmeric Powder

1/2 tsp of Red Chilli Powder

1 tbsp of Garam Masala

1/4 tsp of Hing Powder (Asafoetida)

1 tbsp of Vegetable Oil

Salt to taste

Coconut Cream for garnishing

Finely chopped Cilantro for garnishing

Method:

Begin by soaking the urad dal and rajma in water for 6-8 hours.

Instapot Method:

Start your Instapot on sauté mode, and once it's hot, add oil and hing powder.

Add the chopped onion and sauté until translucent.

Incorporate ginger-garlic paste and sauté for a minute.

Add the chopped tomatoes and sauté until they become mushy.

Mix in the turmeric powder, red chilli powder, garam masala powder, and salt. Sauté until the masala begins to release oil.

Add the soaked dal and rajma, mixing well.

Adjust the consistency by adding water and mix thoroughly.

Close the lid and switch the Instapot to pressure cooker mode, cooking for 30 minutes on high pressure. Allow the steam to release naturally.

Garnish with coconut cream and finely chopped cilantro. Serve hot with rice or roti.

Kadai Method:

In a pressure cooker, add the soaked urad dal and rajma, and cook for 5 whistles.

In a pan or kadai, add oil and hing powder.

Add the chopped onion and sauté until translucent.

Introduce ginger-garlic paste and sauté for a minute.

Add the chopped tomatoes and sauté until they become mushy.

Mix in the turmeric powder, red chilli powder, garam masala powder, and salt. Sauté until the masala starts to leave oil.

Add the cooked dal and rajma, mixing well. Adjust the consistency by adding water and mix thoroughly.

Simmer on low to medium flame for 15-20 minutes.

Garnish with coconut cream and finely chopped cilantro. Serve hot with rice or roti.

Ready to experience the creamy, vegan delight of Dal Makhani? Click here to access the full recipe with a printable version: https://www.gruballergy.com/vegan-dal-makhani/ . It's a taste of India that you won't want to miss, and it's completely vegan-friendly. Enjoy your delicious journey into the heart of Indian cuisine!

[sridanafoods]

Sridana Mix Dal Makhani plays a significant role in Indian cuisine & it’s also know as Sridana Punjabi Dal Makhani bringing distinct and flavorful elements to our meals. Whether you’re an experienced cook or simply have a passion for culinary delights, this dal will surely impress your taste buds. Dal Makhani side from its delicious taste and aroma, this dal offers a wide range of health benefits.

To cook Sridana Dal Makhani, first soak black lentils (urad dal) and kidney beans (rajma) overnight. Drain the water and cook them in a pressure cooker or pot with fresh water until tender. In another pan, heat oil or ghee and sauté finely chopped onions until golden. Add minced garlic, grated ginger, and chopped green chilies, and cook briefly.

Finally added chopped or pureed tomatoes and cook until the oil separates. Combine the cooked lentils and beans with the tomato mixture, along with spices like cumin, turmeric, red chili powder, coriander powder, and garam masala. immer to blend flavors in Sridana Dal makhani. Optionally you also include kasuri methi for extra taste. Stir in cream and butter until well combined. Simmer further to thicken the gravy. Garnish with fresh coriander leaves. Serve with rice, naan, or roti.

Sridana Punjabi Dal Makhani is a nutritious dish with numerous benefits. It provides plant-based protein for muscle growth and repair, while the lentils and kidney beans supply fiber, aiding digestion and weight management. The complex carbohydrates in this dish offer sustained energy and help stabilize blood sugar levels. Packed with essential nutrients like iron, potassium, magnesium, and folate, it supports overall health and promotes heart well-being.

Sridana Mix Dal Makhani is an excellent choice for vegetarians and vegans as it delivers protein without meat. With its versatility and flavorful spices, it not only satisfies the taste buds but also offers potential antioxidant and anti-inflammatory advantages.

[ravika-spices]

How to Make Healthy and Tasty Veg Dishes with Ravika Masala

If you are a vegetarian or a vegan, you know how important it is to use the right spices and masalas to make your veg dishes more nutritious and delicious. Whether you are cooking dal, sabzi, pulao or paratha, you need a good quality masala that can add flavor and aroma to your dishes.

That’s why we recommend Ravika Masala, a brand of spice powder and masala that offers a range of products for different veg dishes. Ravika Masala is made from natural ingredients, without any artificial flavors, colors or preservatives. It is also hygienically packed and easy to use.

Ravika Dal Masala

Dal is a staple food in India that is rich in protein and fiber. It can be made with different types of lentils, such as moong, masoor, toor, chana or urad. To make dal more flavorful and aromatic, you need a good dal masala.

Ravika Dal Masala is a perfect blend of spices that can make your dal more delicious and fragrant. It contains ingredients like coriander, cumin, red chilli, turmeric, salt, garlic, ginger, onion, asafoetida and more. You can use it for any type of dal, such as dal tadka, dal fry or dal makhani.

To make dal tadka with Ravika Dal Masala, you need to follow these simple steps:

Wash and soak moong dal for 20 minutes. Drain and pressure cook with water, salt and turmeric for 3 to 4 whistles or until soft.

Heat oil or ghee in a pan and add cumin seeds. When they crackle, add chopped garlic, ginger and green chillies. Sauté for a few minutes.

Add chopped tomatoes and cook until soft.

Add Ravika Dal Masala and sauté for a few seconds.

Add the cooked dal and mix well. Adjust the salt and water as per your preference.

Simmer for 10 minutes on low flame.

Heat oil or ghee in another pan and add mustard seeds. When they crackle, add curry leaves and red chillies. Fry for a few seconds.

Pour this tempering over the dal and garnish with chopped coriander leaves.

Serve hot with rice or roti.

Ravika Sabji Masala

Sabji is a term used for various types of vegetable dishes that are cooked with spices and masalas. It can be made with different types of vegetables, such as potato, cauliflower, carrot, beans, peas or mushroom. To make sabji more tasty and colorful, you need a good sabji masala.

Ravika Sabji Masala is a special blend of spices that can make your sabji more tasty and colorful. It contains ingredients like coriander, red chilli, turmeric, salt, garlic, ginger, onion, fenugreek, cumin, black pepper and more. You can use it for any type of sabji, such as aloo gobi, gajar matar or mushroom masala.

To make aloo gobi with Ravika Sabji Masala, you need to follow these simple steps:

Wash and cut potatoes and cauliflower into medium-sized pieces. Boil them in salted water for 10 minutes or until half-cooked. Drain and keep aside.

Heat oil in a pan and add cumin seeds. When they crackle, add chopped onion and sauté until golden brown.

Add ginger-garlic paste and sauté for a few minutes.

Add Ravika Sabji Masala and sauté for a few seconds.

Add the boiled potatoes and cauliflower and mix well. Sprinkle some water if needed.

Cover the pan with a lid and cook on low flame for 15 minutes or until the vegetables are cooked through.

Garnish with chopped coriander leaves and serve hot with roti or paratha.

Ravika Pulao Masala

Pulao is a rice dish that is cooked with spices, vegetables and nuts. It is a simple and satisfying meal that can be enjoyed on its own or with raita or curry. To make pulao more flavorful and aromatic, you need a good pulao masala.

Ravika Pulao Masala is a unique blend of spices that can make your pulao more flavorful and aromatic. It contains ingredients like cardamom, cinnamon, cloves, bay leaf, cumin, coriander, turmeric, salt and more. You can use it for any type of pulao, such as veg pulao, matar pulao or paneer pulao.

To make veg pulao with Ravika Pulao Masala, you need to follow these simple steps:

Wash and soak basmati rice for 20 minutes. Drain and keep aside.

Heat oil or ghee in a large pot and fry cashew nuts until golden. Remove and keep aside.

In the same oil or ghee, add Ravika Pulao Masala and sauté for a few seconds.

Add chopped vegetables of your choice (such as carrot, beans, peas, cauliflower, etc.) and fry for a few minutes.

Add water as required and bring to a boil. Add salt as per your taste.

Add the soaked rice and mix well. Lower the heat and cover the pot with a lid.

Cook until the rice is fluffy and the water is absorbed.

Fluff with a fork and garnish with fried cashew nuts and raisins.

Serve hot with raita or curry.

We hope you enjoyed this blog post and learned how to make some healthy and tasty veg dishes with Ravika Masala. Try these recipes at home and share your feedback with us. You can also check out our other products like Ravika Spices Veg Masala Combo3, which is a combo pack of 7 different masalas for your everyday cooking needs.

Ravika Masala is your best partner for making nutritious and delicious veg dishes. Order now from Amazon or Flipkart and enjoy the amazing taste of Ravika Masala. Happy cooking!

[swadisht]

What is the Dhaba style Dal Makhani recipe?

Dal Makhani is a popular North Indian dish that has won hearts around the world with its rich flavors and creamy texture. This delectable lentil preparation is a perfect blend of black lentils (urad dal) and kidney beans (rajma), cooked to perfection with aromatic spices. Let’s dive into the details of this mouthwatering recipe.

Ingredients:

1 cup black lentils (urad dal)

1/4 cup kidney beans (rajma)

1 large onion, finely chopped

2 tomatoes, pureed

2 tablespoons ghee (clarified butter)

2 teaspoons ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon garam masala

1/2 cup fresh cream

Salt to taste

Chopped coriander leaves for garnish

Instructions:

Rinse the black lentils and kidney beans thoroughly. Soak them in water overnight or for at least 6 hours. Drain the water before cooking.

In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of water. Cook for about 6–7 whistles or until they become tender and easily mashable.

Heat ghee in a deep pan. Add cumin seeds and let them splutter. Then, add the finely chopped onion and sauté until golden brown.

Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.

Add the tomato puree, turmeric powder, red chili powder, and salt. Cook the mixture until the ghee starts to separate from the masala.

Mash the cooked lentils and kidney beans slightly and add them to the pan. Mix well with the masala.

Add garam masala and simmer the dal on low heat for 20–30 minutes, allowing the flavors to blend together.

Stir in the fresh cream and cook for an additional 5 minutes.

Garnish with chopped coriander leaves and serve hot with steamed rice, naan, or roti.

To read the complete recipe in detail click:

.https://swadisht.life/en/dal-makhani-recipe/

[makhanigravy]

How To Make The Yummiest Makhni Gravy At Home

Makhni gravy is a popular North Indian creamy tomato-based sauce that is often used in Indian cuisine to prepare dishes like butter chicken, paneer makhani, and dal makhni. The word "makhni" refers to the use of butter in the recipe, which gives the gravy its rich and creamy texture.

To make makhni gravy, you will need the following ingredients:

• 3 large tomatoes, chopped • 1 large onion, chopped • 2-3 cloves of garlic, minced • 1-inch piece of ginger, grated • 2 tablespoons of butter • 1 teaspoon of cumin seeds • 1 teaspoon of garam masala • 1 teaspoon of paprika • 1/2 teaspoon of red chilli powder (optional) • Salt, to taste • 1/2 cup of heavy cream

Here are the steps to making makhani gravy:

1. Heat a large saucepan over medium heat and add the butter. 2. Once melted, add the cumin seeds, and cook until they start to sizzle. Add the chopped onions and sauté until they turn translucent. 3. Add the minced garlic and grated ginger and sauté for another minute or so. 4. Add the chopped tomatoes and stir well. Cook for about 10–15 minutes, or until the tomatoes are completely soft and mushy. 5. Add the garam masala, paprika, red chilli powder (if using), and salt to taste. 6. Mix well and cook for another 2-3 minutes. Remove the pan from the heat and let the mixture cool slightly. 7. Once cooled, blend the mixture in a blender until smooth. 8. Pour the mixture back into the saucepan and add the heavy cream. 9. Stir well and cook for another 2-3 minutes, or until the gravy starts to thicken.

Your makhani gravy is now ready to be used in your favourite Indian dishes.

If you love preparing your dishes with makhni gravy but don't have all the time in the world to make it at home, then you may want to try the yummiest Makhni gravy from Veeba to help you get the most out of your dishes. It is prepared using the finest quality ingredients without added preservatives or chemicals to ensure that you enjoy your dishes to the hilt.

[foodtamira]

Dal Makhani Recipe Restaurant Style

Dal Makhani is a North Indian dish.It is a very famous dish in Punjab province of India.It is also famous all over India.Now It is famous all over the world.It is a creamy dish made with urad dal,rajma.Everyone likes it.If a guest comes to the house,you can make dal Makhani, everyone will appreciate you.

Source freepik.com

Introduction of Dal makhani

Daal Makhani was first invented in Delhi, India. It is made of urad pulse and rajma ( black seed). Other pulse are added to it. It is made of cream and butter.

Ingredients needed step by step instructions

Here is the ingredients needed for making dal makhani restaurant style. - Urad dal > 1 cup - Rajma > 1 cup - water > 3/4 cup - Turmeric powder >1 tbdp - salt>3/4 tbsp - Red chilli powder>half tbdp - Butter >2/3 tbdp - Ghee>2 tbsp - Hing>1/4 tbsp - Ginger paste >2 tbsp - Tomato paste > 2 cup - Cream >2 tbsp - coriander powder>1/2 tbsp - cumin powder>1/2 tbsp - Garam masala>1/2 tbsp - kasuri methi > 2 tbsp

Method of cooking

- First of all, the rajma and Urd pulse should be taken together in a bowl and washed. - Wash well and drain the water. - Now pour water in it again and keep it soaked overnight. - After that, drain the water again and pour the pulses into the pressure cooker. - Now add taurmaric powder, chili powder, butter, salt to the pulse. - Then pour 3 cups of water into the pressure cooker and close lid. - wait for 5 whistles . - Now remove the lid of the pressure cooker and mash it with a wooden masher. - Now heat the pan, and pour ghee in it. - When the ghee is hot, add 2 tsp cumin seeds, 1/4 tsp hing. - If it is fried a little, add ginger paste, half table spoon of turmeric powder, 1 table spoon of red chili powder and fry it. - Now add tomato paste and fry in medium flame. - After that, add half tbsp coriander powder, half tbsp cumin powder and fry well until the oil leaves. - Now pour the pulse into the pan and mix well with the spices. - Now add half spoon salt, a little water. - Now stir a little and cover the pan for 10 minutes. - After 10 minutes, remove the lid of the pan, and add half spoon of garam masala, 2 spoons of Kasuri methi crashed and 2 spoons of cream. - After that, mix it well and when it is mixed well, take it down with 1 spoon of butter. - If smoky flavor is to be made, then the pan should be closed with burning coal for 10 minutes. - Now your dish is ready.

Cooking Time

Cooking for this recipe is 40 minutes.

Tips and Tricks for Dal makhani Variations and Substitutions Serve Suggestions Conclusion:

Dal Makhani is an Ideal recipe. It tastes great on taste when served with cumin rice or roti.The combination to cook it is urad dal, rajma beans, or kidney beans. This recipe has to be done on low heat, With cream and butter mix, the dal makhani taste increases a lot.Dalmakhani is very famous among Punjabi community all over the world. It is available in all Punjabi Indian restaurants around the World. It is famous in India as well as Punjab province of Pakistan. Apart from roti or cumin rice, it will be good with garlic naan, butter naan.

History of Dal makhani

Kundan Lal Jaggi and Kundan Lal Gujral, these two Punjabi Hindus made this recipe in Peshawar. www.foodtamira.com

FAQ

what is fact about Dal makhani?

Dal Makhani Originating in New Delhi. It is a famous dish made with urad dal (black seeds), mutton, cream.

What goes best with Dal Makhani?

Dal Makhani goes well with Indian bread like plain roti, tandoori roti, butter nun, kulcha, also cumin rice, plain basmoti rice.It is good to mix butter and cream with Dal Makhani before serving.

What are the benefits of eating Dal Makhani?

Dal Makhani is a healthy food. Eating it will make you feel better and lose weight. Eating it will strengthen the bones of the human body.

What is similar to makhani?

Tikka masala is similar to dal makhani. www.foodtamira.com

HYGEINE MAINTAIN

1. Maintaining hygiene in the kitchen is essential for cooking safe, healthy meals .2. There are a few simple steps you can take to ensure your kitchen is clean and sanitary. 3. First, always wash your hands thoroughly with soap and water before handling any food. 4. Next, make sure to clean all surfaces, utensils, and equipment that come into contact with food. 5. Finally, cook food to the proper temperature to kill any harmful bacteria.By following these simple tips, you can help maintain a clean and safe kitchen environment.

Read more

Read the full article