✦ Organic & Unpolished
✓ FSSAI Approved ✓ 100% Organic ✓ Lab Tested ✓ Made in India

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

★★★★★ 4.8 (2,400+ reviews) | ✓ In Stock
Rs. 209.00

Inclusive of all taxes · Free shipping above ₹499

✓High Protein ✓Unpolished ✓Easy Cooking ✓No Preservatives
Size: Pack of 1 (900g — 2×450g)
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100%
Organic
No
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Tested
Fast
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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, Dal Makhani is India's most beloved dal. Silky, rich, smoky and deeply nourishing — it is the dish that turns any meal into an occasion. This kit gives you the two pulses at the heart of every authentic Dal Makhani recipe: • Organic Unpolished Urad Whole (Sabut Urad / Black Gram) – 450g The soul of Dal Makhani. Whole black urad, still wearing its skin, adds earthy depth, a naturally creamy body and a velvety texture that no other pulse can replicate. Grown organically and never polished — so every nutritious layer is intact. • Organic Unpolished Rajma Jammu (Hill Kidney Beans) – 450g The secret ingredient of Punjabi dhabas. Smaller and more intensely flavoured than regular rajma, Rajma Jammu from the Himalayan foothills adds a distinctive nuttiness and silky texture to the dal. The moment it dissolves into the urad, the magic happens. Both pulses are sourced from certified organic farms, unpolished, unbleached and free of any chemicals or artificial coating. What you get is what the farmer grew — pure, honest and deeply nutritious. Why This Bundle Works • Together, urad whole and rajma jammu create a complete protein — essential amino acids from both pulses complement each other perfectly. • The traditional 3:1 ratio (urad to rajma) creates the perfect balance of creaminess and body. • Unpolished grains absorb spices and ghee more deeply than polished ones, delivering a richer, more layered flavour. ✔ 100% Organic & Unpolished ✔ No Artificial Coating ✔ No Chemicals or Pesticides ✔ NPOP Certified Organic ✔ FSSAI Approved ✔ Lab Tested for Purity Save ₹29 compared to buying both individually. Free delivery on orders above ₹499.
Nutrition Facts
Dal Bhaat — Organic & Unpolished
✦ Per 100g
Serving Size: 100g  |  Servings Per Pack: 9
Calories
per 100g
341
% Daily Value*
Total Fat 1.8g
Total Carbohydrate 58g
Dietary Fiber 15g
Sugars 1.8g
Protein 22g
✦ 100% Organic & Unpolished  |  No Preservatives  |  No Chemicals
*% Daily Values based on a 2,000 calorie diet. Your values may vary.
Urad: 6-8 hrs | Rajma: 8 hrsSoak
20-25 minCook
1:4 (both)Dal:Water
4Serves
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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% Organic Sourced from certified organic farms
Zero Chemicals No pesticides or artificial colour
Lab Tested Purity Every batch verified for safety
Farm to Table Directly sourced, minimally processed
FSSAI and ISO Certified Meets Indian food safety standards
Fast Delivery Ships in 1-2 days, safe packaging

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