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Dal Makhni Masala
Buy Dal Makhani Masala Online for Rich, Creamy, Dhaba-Style Flavour
Dal makhani has a well-documented origin story: it is widely credited to Kundan Lal Gujral, the founder of Delhi’s Moti Mahal, who began cooking whole black urad dal with tomatoes, cream, and butter instead of the yogurt-based souring traditionally used in Punjabi kitchens — the same restaurant that is credited with inventing butter chicken. That rich, slow-simmered style is exactly what a good dal makhani masala packet is meant to recreate at home, without needing to babysit a pot on the stove for hours.
Available in convenient pack sizes with delivery across India. The dal makhani masala price for each pack is listed above.
What Makes This the Best Dal Makhani Masala
Cooks looking for the best dal makhani masala usually judge it on one thing: does it still taste rich and rounded after a long simmer, or does it fade into the background. This blend is built to hold its character through the full slow-cook process.
- A blend built specifically for lentils and rajma, not a generic all-purpose masala
- Balanced warmth from cumin, coriander, and garam spices that hold up through long simmering
- A rounded, mellow tang instead of a sharp, one-note sourness
- Deepens the colour and thickness of the gravy rather than just seasoning it
- Consistent batch after batch, so the same restaurant style dal makhani masala flavour comes through every time
Spyran Dal Makhani Masala is a carefully balanced spice mix made to replicate the slow-cooked dhaba and restaurant-style flavour of dal makhani at home, without the extra effort of the traditional overnight simmer. It is designed to work with black urad dal and rajma specifically, enhancing their natural richness rather than masking it.
This blend enhances the aroma, colour, and thickness of the gravy, making your dal more flavourful and satisfying. Whether you are cooking for daily meals or special occasions, this masala ensures consistent taste, rich texture, and authentic North Indian flavour — a genuinely restaurant style dal makhani masala experience from a home kitchen.
Dal Makhni Masala Usage
- Cook black lentils (urad dal) and rajma until soft
- Add 1–2 teaspoons of Dal Makhani Masala while preparing the gravy
- Simmer for a few minutes to allow the spices to blend well
- Finish with butter or cream for a rich restaurant-style flavour
- Serve hot with naan, roti, paratha, or jeera rice
Recipe: Dhaba-Style Dal Makhani
The traditional dish is famously slow-cooked; this version gets close to that depth in a fraction of the time using a pressure cooker.
- Soak ½ cup whole black urad dal and 2 tbsp rajma overnight; pressure cook with salt and a pinch of turmeric until very soft (7–8 whistles).
- In a separate pan, heat 2 tbsp butter and 1 tbsp oil; sauté 1 chopped onion until golden, then add 1 tbsp ginger-garlic paste.
- Add 1 cup pureed tomatoes and cook until the fat separates from the masala.
- Stir in 2 teaspoons Dal Makhani Masala; cook for 2 minutes until fragrant.
- Add the boiled dal and rajma along with their cooking liquid; simmer on low heat for at least 25–30 minutes, mashing some of the dal against the side of the pan for creaminess.
- Finish with a swirl of fresh cream and a final knob of butter; serve hot with naan or jeera rice.
Dishes That Use Dal Makhani Masala
- Classic dal makhani with rice or naan
- Rajma masala using the same base spices
- Dal makhani-stuffed kulcha or paratha filling
How to Store Dal Makhani Masala
Keep the dal makhani masala packet tightly sealed in a cool, dry place away from steam and sunlight. Transfer to an airtight container after opening, and always use a dry spoon to prevent clumping.
Buy Dal Makhani Masala Online at the Best Price
The dal makhani masala price for every pack size is listed above, and you can buy dal makhani masala online here with delivery across India.
Additional information
| Weight | 100 g |
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