Dal Makhani Masala
A smoky, rich blend built for the long, slow simmer dal makhani depends on.
See the full Spices & Masalas range.
The blend
Built for the long, slow simmer dal makhani depends on, with a smoky, rich weighting that develops over hours rather than announcing itself immediately. A quick-cooking masala would be spent well before the dal is ready.
How it is used
Used in dal makhani and other slow-cooked urad and rajma preparations. Bought by retailers, dhabas and restaurant kitchens.
Pairs with our urad sabut, which is the whole black gram this dish is built on. The masala is pitched for the quantity of dal a slow overnight cook uses, not for a quick preparation.
Pack sizes and bulk options
Retail packs: 100g.
Bulk packs: 100g*10pcs (1Kg).
Cartons: 100g*10pcs (1Kg) (8Kg Carton).
Need full specifications, certifications or bulk pricing? Ask us on WhatsApp and we will send the complete sheet.
