Dal Makhani Recipe With RSC Super Garam Masala

Introduction

If you love rich and creamy North Indian comfort food, this Dal Makhani recipe is a perfect dish for your family meals and special occasions. Made with slow-cooked black lentils butter and aromatic spices, this recipe gets its authentic restaurant-style aroma from RSC Super Garam Masala.

The creamy texture smoky flavor and buttery richness make this homemade Dal Makhani taste just like classic Punjabi dhaba-style dal.

About the Dish

Dal Makhani is a famous North Indian lentil curry made with whole black urad dal kidney beans butter and cream

• Known for its rich creamy and smoky flavor
• Popular in Punjabi restaurants and festive meals
• RSC Super Garam Masala adds authentic aroma and bold flavor
• Perfect with naan jeera rice and butter roti

Ingredients You Will Need

For Dal Makhani

• 1 cup whole black urad dal
• ¼ cup rajma kidney beans
• 2 onions finely chopped
• 2 tomatoes pureed
• 2 tbsp butter
• 1 tbsp oil
• 1 tbsp ginger garlic paste
• 1 green chilli chopped
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp RSC Super Garam Masala
• Salt to taste
• ½ cup fresh cream
• Fresh coriander leaves
• Water as needed

For Garnishing

• Fresh cream
• Butter cubes
• Coriander leaves

Secret Spice Blend Tip

• ½ tsp kasuri methi crushed
• ½ tsp roasted cumin powder
• 1 tsp RSC Super Garam Masala
• A pinch of black pepper powder

Add this blend during final simmering for authentic dhaba-style aroma.

Step-by-Step Recipe

Soaking the Dal

Wash and soak urad dal and rajma overnight

• This helps the lentils cook soft and creamy
• Drain excess water before cooking

Cooking the Dal

Pressure cook soaked dal and rajma

• Cook until completely soft
• Mash slightly for creamy texture

Preparing the Masala Base

Heat butter and oil in a pan

• Add onions and sauté until golden brown
• Add ginger garlic paste and green chilli
• Add tomato puree and cook until oil separates

Adding the Spices

Add turmeric red chilli powder salt and RSC Super Garam Masala

• Mix properly until aromatic
• Add cooked dal and some cooking water
• Simmer on low flame for 25–30 minutes

Final Touch

Add fresh cream and butter

• Mix gently for rich creamy texture
• Garnish with coriander and extra cream
• Serve hot with naan or jeera rice

Tips for Best Taste

Slow cooking gives authentic Dal Makhani flavor

• Add RSC Super Garam Masala during final simmering for deep aroma
• Use butter generously for restaurant-style richness
• Slightly mash the dal for creamy consistency

Variations You Can Try

Add charcoal smoke for dhaba-style flavor

• Make healthier version with less cream
• Add paneer cubes for richer texture
• Use homemade butter for traditional taste

FAQs

Q: Why is Super Garam Masala important in Dal Makhani?
RSC Super Garam Masala gives rich aroma bold flavor and authentic Punjabi taste to the dal.

Q: How do I make Dal Makhani creamy?
Slow cook the dal and add butter and fresh cream for smooth texture.

Q: Which bread pairs best with Dal Makhani?
Butter naan garlic naan and jeera rice pair perfectly with this dish.

About RSC Spices

RSC spices are crafted with premium ingredients to deliver authentic Indian flavor rich aroma and perfectly balanced spice blends for homemade and restaurant-style recipes.

Final Note

Classic Punjabi dishes become truly unforgettable with slow cooking and the right spice blend. With RSC Super Garam Masala, this Dal Makhani gets its authentic smoky aroma creamy texture and rich dhaba-style flavor.