How to Make Authentic Homemade Dal Makhani Masala in 3 Easy Steps
Table of Contents
- Key Takeaways
- What Is Dal Makhani Masala?
- What Does Dal Makhani Masala Taste Like?
- What Spices Are in Authentic Dal Makhani Seasoning?
- How to Make Dal Makhani Spice Blend From Scratch
- Dal Makhani Recipe With Homemade Spice Blend
- FAQs
Key Takeaways
What is Dal Makhani masala?
Dal Makhani masala is a specialized Indian spice blend made to flavor authentic Dal Makhani. It is designed for slow cooking and creates a rich, creamy, mildly smoky taste without overpowering black lentils and kidney beans.
What spices are used in authentic Dal Makhani seasoning?
Authentic Dal Makhani seasoning typically includes coriander, cumin, black cardamom, green cardamom, cloves, bay leaf, kasuri methi, ginger, turmeric, black pepper, nutmeg, and a touch of asafoetida, with garam masala added for warmth and depth.
Is Dal Makhani masala spicy or hot?
No. Dal Makhani masala is warming, aromatic, and mildly smoky, not hot or chili-heavy. The blend focuses on depth, balance, and cream-friendly flavor rather than heat.
How is Dal Makhani masala different from garam masala?
Dal Makhani masala is milder and designed for long simmering, while garam masala is sharper and usually added at the end of cooking. Using only garam masala will not produce authentic Dal Makhani flavor.
When should Dal Makhani masala be added during cooking?
It is best added to the onion–tomato base or during the slow simmering stage so the spices fully integrate into the lentils and creamy gravy.
Can Dal Makhani masala be made at home?
Yes. Homemade Dal Makhani masala is made by dry-roasting whole spices, grinding them, and blending with select ground spices. It offers fresher aroma and better control over flavor.
Why does Dal Makhani have a smoky flavor?
The smoky taste comes from black cardamom, smoked paprika (optional), and the traditional dhungar (charcoal smoking) method used in restaurant-style cooking.
Does Dal Makhani taste better when cooked longer?
Absolutely. Slow cooking allows the lentils to break down and absorb the spice blend, creating the signature creamy, restaurant-style texture and deep flavor.
Can Dal Makhani masala be used in other dishes?
Yes. It works well in rajma, creamy lentil curries, and mild North Indian gravies where slow-cooked depth is desired.
How should Dal Makhani masala be stored?
Store Dal Makhani masala in an airtight container away from heat and light. For best flavor, use within 3 to 4 months if homemade.
What Is Dal Makhani Masala?
Dal Makhani masala also called Dal Makhani spice blend or seasoning is a spice mix created specifically to flavor Dal Makhani, the iconic Punjabi lentil dish. It is made with sabut urad dal (whole black gram) and rajma (kidney beans) slowly simmered in butter and cream.
Unlike general curry powders or garam masala, Dal Makhani masala is designed for long, slow cooking in a rich, creamy gravy. The spices are carefully selected to remain aromatic over hours of simmering, building depth and warmth without overwhelming the lentils or clashing with dairy. The focus is on buttery richness, gentle smokiness, and rounded flavor, not sharp heat.
Dal means lentils, and makhani means buttery. It highlights the luxurious texture and richness that define authentic Dal Makhani in North Indian and Punjabi cuisine.
Traditionally, Dal Makhani masala may be:
- Prepared fresh at home, by dry-roasting whole spices, grinding them, and blending them with select ground spices
- Purchased ready-made, as a balanced powder added to the onion–tomato base or during the simmering stage with the lentils
What Does Dal Makhani Masala Taste Like?
Dal Makhani masala delivers a rich, savory, and gently smoky taste that defines restaurant-style Dal Makhani. It is not spicy-hot, but the blend is known for its earthy warmth and subtle tang. The balance intensify as the lentils slowly break down and absorb the flavors.
Key flavor notes include:
- Earthy and warming – Complements lentils without overpowering them
- Mildly tangy – Adds balance to the butter and cream
- Soft smokiness – Often enhanced by black cardamom or a traditional dhungar (charcoal smoking) finish
The true character of Dal Makhani masala shines during extended simmering, a technique commonly used in professional kitchens where the dish cooks for hours. This slow process creates the signature velvety texture and layered richness that make Dal Makhani so widely loved.
What Spices Are in Authentic Dal Makhani Seasoning?
Authentic Dal Makhani seasoning is built around a carefully chosen combination of warming, earthy, and gently smoky spices. Each spice plays a specific role, supporting long, slow cooking and balancing the richness of butter and cream without overpowering the lentils.
Core Spices in Traditional Dal Makhani Masala
Asafoetida (Hing)
Used sparingly, just a pinch enhances digestion and adds deep savory complexity. It subtly amplifies the flavor of lentils without being noticeable on its own.
Bay Leaf (Tej Patta)
Provides mild herbal warmth and a gentle background aroma that develops beautifully during slow simmering.
Black Pepper
Adds soft heat and warmth, enhancing richness without making the dish spicy.
Black Cardamom
A defining spice in Dal Makhani. It brings bold smokiness and depth, often associated with restaurant-style flavor.
Green Cardamom
Balances the heaviness of butter and cream with light, aromatic sweetness.
Cloves
Introduce warmth and slight pungency, adding complexity when used in moderation.
Coriander Seeds
Contribute mild citrusy, earthy notes that help round out the masala and keep flavors balanced.
Cumin Seeds
Provide a nutty, earthy base that pairs naturally with lentils and slow-cooked gravies.
Dried Fenugreek Leaves (Kasuri Methi)
Essential for authentic flavor. They add a subtle bitterness and aroma that cuts through creaminess and enhances the buttery profile.
Garam Masala
Used in small amounts to add warmth and depth, typically added toward the end to preserve aroma.
Ginger Powder
Adds gentle heat and warmth, supporting digestion and enhancing savory notes.
Nutmeg
Used in tiny quantities, nutmeg contributes a soft, warm sweetness that deepens the creamy character of the dish.
Smoked Paprika
Adds mild smokiness and color, often used as a modern or regional enhancement to reinforce the traditional dhungar effect.
Turmeric
Provides earthy bitterness, subtle warmth, and a natural golden hue while supporting overall balance.
Where Can I buy authentic Dal Makhani Masala?
You can buy Pure and Authentic Dal Makhani Spice Blend From Amazon
You will find several reputable brands offering in both small jars and bulk packs.
CLICK HERE
Easy, step-by-step instructions for creating your own spice blends from home.More than 200 spices from around the world
How to Make Dal Makhani Spice Blend From Scratch (Authentic & Balanced)
Making Dal Makhani spice blend at home allows you to capture the true depth, warmth, and gentle smokiness that define authentic Punjabi Dal Makhani. This blend is designed specifically for slow cooking, so the flavors remain aromatic and balanced even after hours of simmering with butter and cream.
Ingredients for Homemade Dal Makhani Masala
Use high-quality, fresh spices for the best aroma and long-lasting flavor.
- Asafoetida (hing) – a pinch
- Bay leaf – 2 g
- Black pepper – 1 g
- Black cardamom – 1 g
- Green cardamom – 2 g
- Cloves – 1 g
- Coriander seeds – 10 g
- Cumin seeds – 10 g
- Dried fenugreek leaves (kasuri methi) – 5 g
- Garam masala – 50 g
- Ginger powder – 5 g
- Nutmeg – 1 g
- Smoked paprika – 10 g
- Turmeric – 2 g
Step-by-Step Method
1. Dry-Roast the Whole Spices
In a heavy pan over low to medium heat, dry-roast the following until aromatic (do not brown):
- Bay leaf
- Black pepper
- Black cardamom
- Green cardamom
- Cloves
- Coriander seeds
- Cumin seeds
Stir constantly. The goal is to release essential oils, not to darken the spices.
Pro tip: Remove from heat as soon as the spices become fragrant. Over-roasting will create bitterness.
2. Cool Completely
Transfer the roasted spices to a plate and allow them to cool fully. Grinding warm spices traps moisture and reduces shelf life.
3. Grind to a Fine Powder
Once cooled, grind the roasted spices into a fine, uniform powder using a spice grinder or high-speed blender.
4. Add Remaining Spices
To the ground spice mix, add:
- Garam masala
- Ginger powder
- Nutmeg
- Smoked paprika
- Turmeric
- Crushed kasuri methi
- A pinch of asafoetida
Mix thoroughly until evenly combined.
Storage Tips for Maximum Freshness
- Store in an airtight glass container
- Keep away from heat, light, and moisture
- Use within 3–4 months for peak aroma
Because this blend contains roasted spices, freshness matters more than shelf life.
Dal Makhani Recipe With Homemade Spice Blend (Creamy, Authentic & Slow-Cooked)
This Dal Makhani recipe uses a traditional Dal Makhani spice blend to create the rich, creamy, restaurant-style flavor that Punjabi Dal Makhani is known for. The dish is slow-cooked so the lentils break down naturally, allowing the spices, butter, and cream to blend into a smooth, velvety gravy.
Ingredients
For the Lentils
- 200 g whole black urad dal (whole black lentils)
- 25 g red kidney beans (optional, for added texture)
- 4 cups water
- Salt, to taste
For the Masala Base
- 3 tbsp cooking oil
- ½ tsp cumin seeds
- 1 medium onion, finely chopped
- ½ tsp grated ginger
- 2 tsp minced garlic
- 2 medium tomatoes, grated or 50 g canned tomato purée
- 1½ tsp Dal Makhani masala
For Finishing
- 1 tbsp butter
- 3 tbsp thickened cream or coconut cream
- Fresh coriander leaves, for garnish
Method
1. Soak the Lentils
Rinse the black urad dal thoroughly. Soak in plenty of water overnight or for at least 4–5 hours. This ensures even cooking and a creamy final texture.
2. Cook the Dal
Drain the soaked lentils and transfer them to a saucepan. Add 4 cups of fresh water and salt. Cover and cook on low heat for about 1 hour, or until the dal is completely soft.
Lightly mash the dal to help thicken the gravy. Add the cooked kidney beans (if using) and set aside.
3. Prepare the Masala Base
Heat oil in a heavy-bottomed pan or wok over medium-high heat. Add cumin seeds and let them crackle.
Add the chopped onions and sauté until golden brown. Stir in the ginger and garlic and cook for 2 minutes until aromatic.
4. Build the Flavor
Add the grated tomatoes or tomato purée along with the Dal Makhani masala. Cook on medium heat, stirring frequently, until the mixture thickens and oil begins to separate. This step is the key for depth of flavor.
5. Combine and Simmer
Pour the cooked dal into the masala base and mix well. Reduce heat to low and let it simmer gently.
Add the butter and continue cooking until the dal thickens to your preferred consistency, stirring occasionally to prevent sticking.
6. Finish With Cream
Stir in the cream or coconut cream and cook for another 5–10 minutes on low heat. Taste and adjust salt if needed.
7. Garnish and Serve
Garnish with fresh coriander leaves. Serve hot with steamed rice, naan, or roti.
Chef Tips for Best Dal Makhani
- Low and slow cooking enhances flavor and creaminess
- Mash some lentils while cooking for a naturally thick texture
- Butter and cream should be added toward the end to preserve richness
- The dish tastes even better the next day as flavors deepen
FAQs
What is Dal Makhani masala used for?
Dal Makhani masala is used to flavor authentic Dal Makhani, a creamy Punjabi lentil dish made with whole black urad dal and kidney beans. The blend is designed for slow cooking and delivers rich, buttery, mildly smoky flavor.
Is Dal Makhani masala spicy?
No. Dal Makhani masala is warming and aromatic, not hot. It focuses on depth and balance rather than chili heat, making it ideal for butter- and cream-based dishes.
Can I substitute garam masala for Dal Makhani masala?
Garam masala can be used in small amounts if needed, but it should not fully replace Dal Makhani masala. For best results, combine garam masala with cumin, coriander, and kasuri methi to mimic the authentic profile.
When should Dal Makhani masala be added during cooking?
Dal Makhani masala is best added to the onion–tomato base or during the slow simmering stage so the spices fully integrate into the lentils and gravy.
Can Dal Makhani masala be made at home?
Yes. Homemade Dal Makhani masala is made by dry-roasting whole spices, grinding them, and blending with select ground spices. It offers fresher aroma and greater control over flavor.
Why does Dal Makhani have a smoky flavor?
The smoky flavor comes from black cardamom and traditional techniques like the dhungar (charcoal smoking) method, which adds restaurant-style depth.
How long should Dal Makhani be cooked for best flavor?
Dal Makhani tastes best when slow-cooked for several hours. Longer cooking allows the lentils to break down naturally and absorb the spice blend, creating a creamy, velvety texture.
Can Dal Makhani masala be used in other recipes?
Yes. Dal Makhani masala works well in rajma, creamy lentil curries, mild North Indian gravies, and butter-based vegetable dishes.
Is Dal Makhani masala vegan?
The spice blend itself is 100% vegan. The final dish can be made vegan by using plant-based butter and coconut or cashew cream.
