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Dal Makhani Masala

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Dal Makhani Masala

A hot, delicious and creamy Dal Makhani is the signature dish of any party. Now, prepare that flavoursome restaurant-like Dal Makhani at your home with our rich blend of traditional aromatic Indian seasonings combined in United SpiceInDrops Dal Makhani Masala.

Located at the heart of India, United SpiceInDrops is a Delhi – based manufacturer of Indian Liquid Spice Blends / Seasonings / Liquid Masalas / Liquid Essence. Our team of flavourists and chefs at United SpiceInDrops have travelled across India, to bring to you the most loved, popular and delicious aromatic seasonings in a new, innovative, never-seen-before avatar.

You can
dal makhani, dal tadka, masoor dal, moong dal, palak dal, mix dal, arhar dal, chana dal or any dal/pulses dishes.

Liquid Dal Makhani Masala Manufacturer
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HOW TO USE DAL MAKHANI MASALA

  1. DIRECTLY IN DISH: Add 10-12 drops of Dal Makhani Liquid Masala directly while preparing dals, mostly towards last stage of cooking.

  2. FOR ENHANCING REGULAR DAL MAKHANI MASALA: You can also add 15 ml of Dal Makhani Liquid Masala in 100 grams of regular dal makhani masala for preparaing highly flavourful and aromatic dal dishes.


Advisory of Our Flavorist
We understand that every family's taste preferences differ, hence we advise you to start with 4 to 5 drops at first and gradually increase upto 10-12 drops per dish (for 3-4 servings) to develop a flavour that perfectly suits your taste.

Here's a restaurant style fingerlicking Dal Makhani Recipe from our United SpiceInDrops Chefs:

  • Soak 1 bowl whole Urad dal with skin, for 6 hours
  • In a pressure cooker boil soaked dal for 3 whistles
  • Meanwhile in a pan, heat 50gm of butter and add 1 tsp ginger garlic paste
  • Add ½ tsp Kashmiri red chilli powder & ½ tsp kasturi methi
  • Immediately add tomato puree of 3-4 tomatoes and cook till the butter separate
  • Add boiled dal to this tadka and cook for 10-15 minutes on low flame (You can add butter & milk here, according to taste)
  • Cook dal till its smooth and creamy
  • Finally add salt to taste, cream, chopped coriander leaves and 4-5 drops of United SpiceInDrops Dal Makhani Liquid Masala
  • Mix and serve hot.
  • 1 कटोरी साबुत उड़द दाल को 6 घंटे के लिए भिगो दें
  • प्रेशर कुकर में दाल को 3 सीटी के लिए उबालें
  • एक कढ़ाई में 50 ग्राम मक्खन को गर्म करें और 1 छोटा चम्मच लहसुन-अदरक का पेस्ट डालें
  • आधा चम्मच कश्मीरी लाल मिर्च पाउडर और आधा चम्मच कस्तूरी मेथी डालें
  • तुरंत 3-4 टमाटर की पेस्ट डालें और मक्खन के अलग होने तक पकाएं
  • इस तड़के में उबली हुई दाल डालें और धीमी आंच पर 10-15 मिनट तक पकाएं (स्वादानुसार आप यहाँ मक्खन और दूध मिला सकते हैं)
  • दाल को मलाईदार होने तक पकाएँ
  • अंत में स्वादानुसार नमक, मलाई, कटा हुआ हरा धनिया और United SpiceInDrops दाल मखनी मसाला की 4-5 बूंदें डालें
  • मिक्स करें और गर्म परोसें।

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