Originating from Punjab, India, dal makhani is a highly loved and delectable dish that is known for its tomato sauce based curry and creamy texture. But do you know what exactly gives this recipe the flare it is known for?
The same thing which sits at the epicenter of almost every Indian dish, i.e. ‘Masala’!
Masala refers to a carefully prepared blend of spices that is formed after grounding full-bodied spices. In this article, I will be sharing 9 exclusive tips which will help you make mouth-watering dal makhani while also sharing a recipe to make dal makhani masala powder.
Let’s get started.
Tip #1: Spices are seasonal, so stock up before time
This one’s a no-brainer, yet many people forget about it. Given that species such as cumin, turmeric, red chili powder are commonly used in recipes such as dal makhani, dal makhani with chickpeas, paneer makhani, etc, you should always have enough supplies.
Certain online stores also increase the prices of certain masalas simply due to the lack of stock in a particular season. So if you do not want your budget to be a hindrance between you and a flavourful bowl of creamy dal makhani, make sure you keep all the necessary spices handy.
Tip #2: Always go for full-bodied spices instead of grated ones
As you might know, Indian spices come in two different varieties, which are often dried so that the flavor within them can be confined easily. However, whole spices are known to retain their flavor and raw smell for a longer time since they are not left exposed to air.
On the other hand, ground spices are simply a powdered form of whole spices. In the case of cooking, you can go with powdered spices, but if you want to try making the best dal makhani masala, then using whole spices is a better idea.
Tip #3: Be mindful of the type of chilli you use
If you want to make the best dal makhani masala powder, then you should ensure that you use the right kind of chilies. Even though it may seem that all chilies are just used to impart a spicy flavor to your food, options like ‘Kashmiri red chilies’ also add a deep red color to your dal, which gives it a rich look.
Sun-dried Kashmiri red chilies are the best option to go for in case you want to prepare dal makhani masala.
On the flip side, these common green chilies will only increase the acidity in the mixture and also amp up the spiciness of your food.
If you want to dial down the spiciness, you can add some vegetables, coconut milk, or vinegar to your dish as these ingredients help dissipate the heat. Another option is sugar or ketchup, but it usually just works for tomato-based recipes.
Tip #4: Optimum temperature is key
When roasting or mixing spices together to form a masala powder, always ensure that the flame is set to low. The higher the temperature, the more the chances of your dish getting a burnt flavor that is too strong for anyone’s liking. Stirring the powder constantly while roasting also helps with temperature control.
Tip #5: Add ready make garlic powder for punchy aroma
Before you begin to blend the spices together, add some garlic powder to achieve a strong flavor profile and develop the characteristic smell of dal makhani masala powder.
Tip #6: Sun-dry whole spices instead of microwaving
When microwaving spice, all the surfaces are often not evenly heated, leading to some moisture retention in the spices. Sun-dried spices blended together always give a finer resulting masala, which is significantly better than the packaged variants you will find in supermarkets.
Tip #7: How to make dal makhani masala powder at home
Most masala powders that you see in supermarkets are often priced quite aggressively. If not, they either lack quality or simply aren’t strong enough due to not being fresh. To counter this, I will share a homemade dal makhani masala powder recipe.
Things you’ll need
- 4 tablespoon cumin seeds
- 3 tablespoon whole coriander leaves
- 2-3 cinnamon sticks
- 2-3 tablespoon mace
- 4-5 Kashmiri Lal mirch
- 6–8 cloves
- 1 tablespoon black pepper (whole)
- 4-5 bay leaves
- Garlic powder
- 1 tablespoon asafoetida
- 1 tablespoon turmeric powder
- 2 tablespoon dried fenugreek leaves
Utensils required
- Frying pan
- Grinder
- Air-tight storage box
- A spatula
Cooking directions
- Start by taking a frying pan and putting it over medium flame for one minute. Once the surface is slightly warm, add cumin seeds and whole coriander. Using the spatula, stir them gently.
- After about 20 seconds, pour in your cinnamon sticks, mace and Kashmiri lal mirch. Sauté this mixture for 30-40 seconds and then take it off the pan. It is crucial to ensure that you keep stirring the spices continuously to avoid overcooking them, which might add a charcoal-like taste to your masala.
- Following this, take some cloves and bay leaves in the same frying pan and reheat them at low flame for about ten seconds. The primary function of dry roasting is to wick away all the moisture that the spices may be having previously.
- Now, take the grinding jar of your grinder and put bay leaves (split into half) along with cloves and all the spices you sauted in the first step. Then add some garlic powder, turmeric powder, asafoetida and dried fenugreek leaves.
- Blend this mixture for 2 minutes. Your dal makhani masala is now ready. This not only can be used while making dal makhani, but is also a great choice for other Indian dals like dal fry, Rajasthani dal etcetera.
- To use this powder in dal makhani, simply add it along with chili powder once you mix the tadka with lentils. 1 tablespoon of dal makhani powder should be enough for 3-4 people at once.
- Store the dal makhani masala powder an air-tight jar to preserve its freshness.
Tip #8: Dal and masalas: Here’s what you should know
In India, the word ‘dal’ is used for both a recipe and a dish. In most cases, dal is either made using lentils or split peas. You can distinguish between the different kinds of dal by color, for instance, the yellow color of dal fry & the dark brown color of dal makhani.
As for masalas, this is what forms the base of this dish, or any recipe for that matter. A combination of spices like cinnamon, cardamom, bay leaf, clove, etc. , is mixed together to give depth and flavor to any dish you prepare.
Fun fact: Masala is said to have originated from the Mughal empire, with its usage dating back to the early 13th century. Here are some masala-based dishes that you must check out:
Paneer makhani vs paneer tikka masala
Paneer masala vs paneer tikka masala
Tip #9: Powdered spices vs whole: Which one should I go for?
When stocking up on masalas to make dishes like dal makhani, one often faces this dilemma. Ideally, you should have a healthy mixture of both kinds of spices if you want to experiment more with Indian cuisine. With whole spices, you can even grind them later if needed, something which you cannot do with ground ones.
Furthermore, the shelf life of whole spices is also higher as compared to their powdered counterparts. Most whole spices like cumin, cardamom pods, cinnamon sticks, etc are used both in whole as well as powdered forms.
That said, ground spices also provide equally good flavors and aromas. Before starting to prepare masala powder, we recommend that you keep the spices in their whole form as long as possible. This will not only help your masala taste better but will also make it more aromatic.
Another point that you should know about is the ability of whole spices to be roasted and cooked along with curries. What roasting does is that it helps bring out the inherent flavor to the surface of spices. If you prefer a slightly spicy dal makhani, then roasting would be a good idea.
Lastly, in case you want to go for ready-made powders instead, here are some of my recommendations :
Best overall : MDH dal makhani masala
Best for a spicy dal: Ran garam masala, 11 spice blend
Best budget pick: The Spice Hut Organic Dal Makhani Seasoning
Happy cooking!
