✦ Organic & Unpolished Dal Makhani Kit – Urad Whole + Rajma Jammu (Bundle)

✓ FSSAI Approved ✓ 100% Organic ✓ Lab Tested ✓ Made in India

Dal Makhani Kit – Urad Whole + Rajma Jammu (Bundle)

✓ In Stock

Rs. 209.00

Inclusive of all taxes · Free shipping ₹

✓High Protein✓Unpolished✓Easy Cooking✓No Preservatives

Size: Pack of 1 (900g — 2×450g)

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100%
Organic

No
Chemicals

Lab
Tested

Fast
Delivery

FSSAI
Approved

Pan India free delivery. Same Day Dispatch. Safe packaging guaranteed.

Dal Makhani Kit (Each 450gm) – Urad Whole + Rajma Jammu (Bundle) is everything you need to make the most iconic dal in Indian cuisine — at home, from scratch, with the finest organic ingredients.

There are dishes that feed the body — and then there are dishes that feed the soul. Dal Makhani is the latter. Born in the dhabas of Punjab and perfected over generations of slow, patient cooking, this bundle gives you both pulses at the heart of every authentic Dal Makhani recipe.

What's Inside

🫘

Organic Urad Whole (Black Gram) – 450gThe soul of Dal Makhani. Earthy, creamy and deeply nourishing — unpolished so every nutritious layer is intact

❤️

Organic Rajma Jammu (Hill Kidney Beans) – 450gThe secret of Punjabi dhabas. Smaller, denser and more intensely flavoured than regular rajma — grown in the Himalayan foothills

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Complete Plant ProteinTogether, urad and rajma form a complete amino acid profile — rare for a single-dish meal

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100% Organic & UnpolishedNo chemicals, no artificial coating, no bleaching — just pure pulses as the farmer grew them

Perfect For

Authentic Dal Makhani Slow-Cooked Dal Punjabi Dinner Weekend Cooking Gifting

Why This Bundle?

✅

NPOP Certified OrganicCertified by the National Programme for Organic Production, Govt. of India

🔬

Lab Tested for PurityEvery batch tested for pesticide residue and chemical contamination

💰

Save ₹29 vs Buying IndividuallyBetter value, same premium quality — Pan India free delivery above ₹499

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Safe PackagingShips within 24 hours in secure, food-grade packaging

📦

Store in a cool, dry place in an airtight container after opening. Both pulses keep well for 12 months when stored away from direct sunlight and moisture.

Nutrition Facts

Dal Bhaat — Organic & Unpolished

✦ Per 100g

Serving Size: 100g | Servings Per Pack: 9

Calories

per 100g

341

% Daily Value*

Total Fat1.8g2%

Saturated Fat0.5g2%

Total Carbohydrate58g19%

Dietary Fiber15g54%

Sugars1.8g

Protein22g

Sodium28mg1%

Iron3.5mg20%

Calcium58mg6%

Urad: 6-8 hrs | Rajma: 8 hrsSoak

20-25 minCook

1:4 (both)Dal:Water

4Serves

The Night Before — Soak with Care
Rinse urad whole 3–4 times in cold water until the water runs almost clear. Soak in fresh cold water overnight (8–10 hours minimum). Do the same for rajma jammu separately. Do not skip this step — properly soaked urad gives Dal Makhani its signature creamy body.
First Cook — Build the Base
Drain and rinse the soaked urad whole. Add to a pressure cooker with 4 cups of fresh water, ½ tsp turmeric, ½ tsp salt and 1 tsp ghee (the ghee prevents frothing and adds early richness). Pressure cook on medium heat for 15–18 minutes (5–6 whistles) until the urad is completely soft and beginning to break down.
Add the Rajma
Drain the soaked rajma jammu. Add to the cooked urad along with 1 cup of fresh water. Pressure cook for another 5–8 minutes (2–3 whistles) until the rajma is tender but still holding its shape. Open the cooker once pressure releases naturally.
Build the Makhani Masala
In a heavy-bottomed pan, heat 2 tbsp butter over medium heat. Add 1 medium onion (finely chopped) and sauté until deep golden brown — this takes 12–15 minutes and is not a step to rush. Add 1 tbsp ginger-garlic paste and cook until the raw aroma disappears (3–4 min). Add 2 large tomatoes (pureed or grated) and cook until the masala darkens and oil begins to surface — another 10–12 minutes. Add ½ tsp red chilli powder, 1 tsp coriander powder and salt to taste.
Combine and Slow-Simmer
Add the cooked urad and rajma to the masala. Stir gently to combine. The dal should be thick but pourable — add warm water if needed. Add 2–3 tbsp fresh cream and 1 tbsp butter. Simmer on the lowest possible heat for 20–30 minutes, stirring occasionally. The longer it simmers, the deeper and richer the flavour becomes.
The Final Touch
Taste and adjust salt. Finish with a generous swirl of cream, a small piece of butter and a pinch of kasuri methi (dried fenugreek) crushed between your palms. Serve hot with tandoori roti, butter naan or steamed basmati rice.

Urad: 6-8 hrs | Rajma: 8 hrsSoak

2-3 hoursCook

1:4 (both)Dal:Water

4Serves

Overnight Soak — Both Pulses Separately
Soak urad whole and rajma jammu in separate bowls with generously covered cold water. Soak for a minimum of 8 hours. The rajma will nearly double in size.
Long Slow Cook
Drain both. Add urad whole to a heavy-bottomed pot or Dutch oven with 5–6 cups of fresh water, a pinch of turmeric, bay leaf and a small piece of ginger. Bring to a rolling boil, skim any foam from the surface, then reduce to the lowest simmer. Cook uncovered for 1.5–2 hours, stirring every 30 minutes and adding water as needed. Add rajma in the last 45 minutes.
The Traditional Dum
Once both pulses are completely tender and beginning to merge, add your prepared butter-tomato masala. Place the pot on a tawa (flat griddle) on low heat to prevent direct flame. Cover tightly and cook for 30–40 more minutes — this dum technique creates condensation inside the pot that continuously bastes the dal, creating incomparable depth of flavour.
Finish and Rest
Remove from heat, stir in cream and butter. Cover and let rest for 10 minutes before serving. Dal Makhani cooked this way develops even richer flavour when reheated the next day.

🌿 Pro Tips

The 3:1 Ratio is Sacred: Use 3 parts urad whole to 1 part rajma jammu. This is the ratio used in every great Punjabi dhaba and it creates the perfect balance of creamy body and texture.
Never Rush the Simmer: The magic of Dal Makhani happens in the last 20–30 minutes of slow simmering. This is when the starch from the urad transforms the liquid into that characteristic silky, coating consistency.
Cook it Today, Eat it Tomorrow: Dal Makhani is one of the few dishes that genuinely tastes better the next day. The flavours deepen, the texture becomes creamier and the spices mellow and integrate. Make a large batch and reheat gently.
Ghee Over Butter for Depth: While butter gives creaminess, finishing with a tablespoon of pure desi ghee adds a nutty, caramelised quality that elevates the dish from good to extraordinary.
Unpolished Grains Make a Difference: Our urad whole retains its natural bran layer which breaks down during long cooking and contributes to the characteristic thick, velvet body of great Dal Makhani. Polished urad cannot do this.

100% OrganicSourced from certified organic farms

Zero ChemicalsNo pesticides or artificial colour

Lab Tested PurityEvery batch verified for safety

Farm to TableDirectly sourced, minimally processed

FSSAI and ISO CertifiedMeets Indian food safety standards

Fast DeliveryShips in 1-2 days, safe packaging

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