With PIKS Spices, every layer of flavour becomes deeper, warmer, and more refined — giving you that true restaurant-style Dal Makhani straight from your kitchen.🤩
🧺 Ingredients (Serves 4–5)
🌱 Lentils
Whole black urad (sabut urad) – 1 cup
Rajma – ¼ cup
Water – as required
🧄 Masala Base
Butter – 3 tbsp
Oil – 1 tbsp
Onion – 1 large, finely chopped
Ginger-garlic paste – 1½ tbsp
Tomato puree – 1 cup
🌶️ PIKS Spices (Flavour Backbone)
PIKS Kashmiri Red Chilli Powder – 1 tsp
PIKS Coriander Powder – 1 tsp
PIKS Cumin Powder – ½ tsp
PIKS Garam Masala – ½ tsp
PIKS Kasuri Methi – 1 tsp, crushed
Salt – to taste
🧈 Finishing
Fresh cream – ¼ cup
Butter – 2 tbsp
👩🍳 Method
1️⃣ Soak & Cook
Wash and soak urad dal & rajma overnight
Pressure cook with salt till completely soft (6–7 whistles)
👉 Dal should mash easily between fingers
2️⃣ Prepare the Base
Heat butter + oil
Sauté onions till golden
Add ginger-garlic paste, cook till aromatic
3️⃣ Bhuna the Masala
Add tomato puree
Cook till oil separates
Add PIKS Kashmiri chilli, coriander, cumin & salt
Cook slowly — this step builds depth
4️⃣ Slow Simmer (The Heart of Dal Makhani)
Add cooked dal with water
Lightly mash
Simmer on low flame 30–40 minutes, stirring often
5️⃣ Finish with Richness
Add butter, fresh cream & PIKS Garam Masala
Add crushed PIKS Kasuri Methi
Simmer 5–10 minutes till glossy and thick
🔥 Optional Smoky Touch
Add hot charcoal + ghee (dhungar method)
Cover for 2 minutes for dhaba-style aroma
🍽️ Serving
Serve hot with naan, butter roti, or jeera rice.
Top with extra butter for a true restaurant finish 🧈
✨ Final Result (Updated & Branded)
Creamy 🍲
Butter-rich 🧈
Deep, slow-cooked flavour powered by PIKS Spices 🔥
— Dal Makhani, perfected the long way.❤💥
Thank You💌