Curry North Indian Dal Makhani Spice – Mild – 35g

$3.45

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235 In stock

235 in stock

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Weight
35G

Product description

Our Dal Makhani curry blend is based on an authentic recipe from Northern India from Amritsar and is used primarily to make Dahl. Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. It is dark brown in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.

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Flavour Notes:

Our Dal Makhani curry blend is based on an authentic recipe from Northern India from Amritsar. It is dark brown in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine. It is mild in heat but ultra-fragrant in flavour and aroma and makes the perfect finishing touch to curries and rice dishes.

Culinary Notes:

Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative-free, additive-free, and filler-free. The intense flavour from our spice blends means a little goes a long way. Our Dal Makhani blend is packed with Turmeric for anti-inflammatory properties, Garlic for immune-boosting and Cumin for antioxidant intake and good digestion.

Ingredients:

Made from imported and local spices: coriander, cumin seeds, garlic, turmeric powder, chilli kashmiri, garam masala, ginger, sea salt fine, and asafoetida powder.

country of origin:

India

Other Names or spelling:

Langwari dal, Urad chane ki dal, Amritsari dal

How to use

  • Use 1tbsp to 500g of protein
  • To release the volatile oils in the spices, this blend it best added at the beginning of cooking
  • Use as a dry rub over meat before grilling or roasting for an aromatic outer crust
  • Sprinkle over potatoes and sweet potatoes before roasting in the oven for a twist on a classic
  • Replace an array of spices in a dish with this one handy blend

The Spice People FAQs

North Indian Dal Makhani Spice can be used to season Dal Makhani, a traditional North Indian dish made with black lentils, kidney beans, cream, and spices. It’s typically added to the lentils during cooking to enhance its flavour and aroma.

Our Dal Makhani blend is mild, meaning it contains little to no heat. It’s suitable for those who prefer a mild and flavorful seasoning without a strong spice kick.

While North Indian Dal Makhani Spice is specifically designed for use in Dal Makhani, it can also be used to season other North Indian dishes like Rajma (kidney bean curry) or Chana Masala (chickpea curry).

While North Indian Dal Makhani Spice is specifically formulated for North Indian cuisine, it can also add depth and flavour to dishes from other cuisines. For example, it can be used to season lentil soups or stews, add flavor to rice dishes, or even enhance the taste of roasted vegetables.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.