SDS Dal Makhani Masala

About This Dal Makhani Masala

SDS Dal Makhani Masala is formulated specifically for the slow-cooking process that defines authentic dal makhani — where spices must simmer with black lentils over low heat for an extended period, gradually releasing their earthy and aromatic character into the creamy, buttery base. The blend balances coriander and cumin for earthy depth, dry ginger for warmth, and darker whole spice extracts like cassia and cloves that contribute the characteristic rich aroma associated with traditional North Indian dal makhani.

A complete, pre-measured spice solution that integrates evenly into the gravy through its fine grind — delivering a smooth, consistent flavour profile in every batch without the need for multiple individual spice powders.

Blend Composition

Features coriander, cumin, dry ginger, cassia, cloves, and black cardamom — a carefully proportioned combination of earthy base spices and warming aromatic extracts that specifically complement the richness of cream and butter used in authentic dal makhani preparation.

Why Choose SDS Dal Makhani Masala

• Specifically Proportioned: Balanced for black urad dal and rajma — not a generic curry powder repurposed for dal
• Slow-Cook Ready: Formulated to develop deeper flavour during extended simmering rather than burning out
• Warming Aromatics: Ginger, black cardamom, cassia, and cloves complement cream and butter naturally
• Fine Ground Quality: Integrates evenly into gravy for smooth, lump-free consistency throughout
• Complete Mix: Reduces need for multiple individual spice additions — consistent ratio every batch
• Handpicked Spices: Cleaned and ground to preserve natural oils and authentic aroma
• Trusted SDS Quality: Reliable, traditional North Indian dal makhani character every time

How to Use SDS Dal Makhani Masala

For Authentic Dal Makhani

Soak black urad dal and kidney beans overnight and pressure cook until completely soft — the lentils should be fully broken down for the characteristic velvety texture. In a heavy-bottomed pan prepare a rich base of butter or ghee, finely chopped onions, and ginger-garlic paste cooked until deep golden. Add tomato puree and cook until the oil separates. Add SDS Dal Makhani Masala to the base and sauté for one full minute before combining with the cooked lentils. Simmer on the lowest heat possible — stirring regularly — until the dal reaches a thick, rich consistency. The longer and slower the simmer, the deeper and more integrated the flavour becomes.

Tips for Best Results

Add SDS Dal Makhani Masala during the sautéing stage with the onion-tomato base rather than directly into the lentils — blooming the spices in fat first develops a significantly richer and more complex flavour foundation. Finish with a generous swirl of fresh cream and a knob of butter just before serving for the signature velvety richness. A small piece of coal smoking technique — placing a lit charcoal piece in a foil cup over the dal with a drizzle of ghee and sealing briefly — adds the characteristic smoky dhaba-style depth that elevates SDS Dal Makhani to restaurant quality.

Product Specifications

Storage Instructions

• Store in a cool, dry place away from direct sunlight and moisture
• Transfer to an airtight container after opening to maintain potency
• Keep tightly sealed after every use
• Consume within the period recommended on the packaging for best results