Suhana Dal Makhani Spice Mix Pouch

Advance Information*

Suhana Dal Makhani Spice Mix Pouch

Introduction

Dal Makhani, a revered dish originating from the Indian state of Punjab, has captivated the taste buds of millions with its rich and creamy texture, endowed with the earthy flavors of black lentils (whole urad dal) and kidney beans (rajma). Suhana Dal Makhani Spice Mix, presented in a convenient 50g pouch, captures the essence of this beloved dish, simplifying the cooking process while ensuring that every meal retains the authentic taste of traditional Dal Makhani. This spice mix is designed to elevate the home-cooking experience, allowing both novice and experienced cooks to prepare a delicious and aromatic Dal Makhani with ease.

Packaging and Presentation

The Suhana Dal Makhani Spice Mix comes in an attractive 50g pouch. The packaging is designed to preserve the freshness and potency of the spices until they are ready to be used. The pouch is easy to open and re-sealable, ensuring that the flavors remain intact until the last use. The package is compact and lightweight, making it perfect for both home use and on-the-go culinary adventures.

Highlights of the Suhana Dal Makhani Spice Mix Pouch:

• Attractive and informative packaging
• Lightweight and handy for ease of storage
• Maintains freshness and flavor due to re-sealable design

Ingredients and Nutritional Information

The Suhana Dal Makhani Spice Mix is meticulously crafted with a blend of high-quality spices that are carefully selected to ensure authenticity and rich flavor. The key ingredients include: - Ground Coriander - Red Chilli Powder - Turmeric Powder - Cumin Seeds - Cardamom - Dry Ginger Powder - Cinnamon - Bayleaf - Cloves - Black Pepper

Each of these spices plays a crucial role in enhancing the flavor profile of the Dal Makhani, contributing to the dish’s characteristic aroma and taste.

Nutritional Information (per 100g of Spice Mix):

• Energy: XX kcal
• Protein: XX g
• Carbohydrates: XX g
• Sugars: XX g
• Fats: XX g
• Saturated Fat: XX g
• Dietary Fiber: XX g
• Sodium: XX mg

(Note: As specific nutritional values were not provided, fill in the values as appropriate when available.)

Flavor Profile

By incorporating Suhana Dal Makhani Spice Mix into your cooking, you unlock a symphony of flavors that can transform a simple dal dish into an extraordinary culinary experience. The blend offers a balanced heat from the red chili powder, a citrusy warmth from the coriander, and a depth of flavor from cumin, cardamom, and cinnamon. The bayleaf and cloves add subtle floral notes, while the ginger powder and black pepper impart a gentle heat and spice.

Culinary Uses and Recipe

The Suhana Dal Makhani Spice Mix Pouch is versatile and can be used to prepare various dishes, though it is specially formulated to make Dal Makhani. Below is a detailed step-by-step recipe to make an authentic Dal Makhani using this spice mix:

Ingredients:

• 1 cup black lentils (whole urad dal)
• 1/4 cup red kidney beans (rajma)
• 2 tablespoons Suhana Dal Makhani Spice Mix
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 cup fresh cream
• 50g butter (or ghee)
• 4 cups water
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Soaking and Boiling:
2. Rinse the black lentils and red kidney beans thoroughly under running water.

3. Soak them in enough water for at least 6-8 hours or overnight.

4. Pressure Cooking:

5. Drain the soaked lentils and beans and transfer them to a pressure cooker.

6. Add 4 cups of water and a pinch of salt. Cook for 15-20 minutes or until the lentils and beans are soft and fully cooked. Set aside.

7. Masala Preparation:

8. Heat the butter (or ghee) in a deep pan over medium heat.
9. Add the finely chopped onions and sauté until golden brown.
10. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

11. Add the chopped tomatoes and cook until they turn soft and the oil begins to separate from the mixture.

12. Spicing:

13. Add 2 tablespoons of Suhana Dal Makhani Spice Mix to the cooked onion-tomato mixture. Stir well and let it cook for 2-3 minutes, ensuring the spices are well blended and