Blog The Art of Packing Dal Makhani: Ensure Your Lunch is Delicious and Intact

The Art of Packing Dal Makhani: Ensure Your Lunch is Delicious and Intact



Dal Makhani is a popular Indian dish made from black lentils, and kidney beans mixed with butter, yogurt, milk, and a blend of spices. It is also prepared by mixing finely chopped onions, tomatoes, and minced garlic with red chili powder, cumin seeds, turmeric powder, and garam masala. It is a tasty dish and it is eaten with Rice or Naan or Roti.

The preparation of Dal Makhani is given below

  • Initially, it is required to wash the kidney beans and lentils thoroughly and soak them in water for overnight or at least for 4 hours.
  • Next, we have to drain soaked lentils and beans in a pressure cooker.
  • In a pressure cooker first we add lentils then 4 cups of water and a pinch of salt.
  • Next Pressure cooks it for about 30-35 minutes until lentils and beans are soft.
  • In a separate pan, we have to heat butter and then add cumin seeds.
  • Next, we have to add chopped onion and then we have to add chopped green chili, minced garlic, and grated garlic.
  • Next, we will add tomatoes and cook them until the mixture thickens.
  • Next, we will add cooked lentils and beans to the tomato mixture and stir it well to combine.
  • Next, we will add turmeric powder, red chili powder, garam masala, and salt and stir it well.
  • Next, we will add water as required and simmer the dal on low heat for 20-30 minutes.
  • Next, we will add yogurt and milk stir it and cook for another 2-3 minutes.
  • Finally, Garnish it and serve hot with Rice or Naan or Roti.

To keep the freshness and flavour of Dal Makhani when it is being packed to eat later, it needs to be carefully maintained and handled. Here are some smart ways to pack Dal Makhani:

Containers

  • We have to use a sturdy, air-tight container to pack Dal Makhani.
  • We can also use glass containers and food-grade plastic containers with tight-fitting lids for packing this dal.

Cooling

  • Before it can be packed, the Dal Makhani needs to cool all the way down at room temperature.
  • When Hot Dal Makhani is packed, condensation can form inside the container, making the food soggy.

Portioning

  • We have to divide the Dal Makhani into individual or family-sized portions as required for meals.
  • This makes it easier to reheat it without having to heat the entire batch.

Layering

We have to first perform layering of   Dal Makhani while Packing with other dishes to prevent mixing of flavors and to ensure the freshness of each dish.

Also Read - Bagasse vs. CornStarch vs. Plastic

Refrigeration

  • We have to store this Dal Makhani in a Refrigerator for within one to three days.
  • For longer periods of storage, we have to keep it in a freezer.

Reheating

  • First, we have to transfer this Dal Makhani to a microwave-safe dish.
  • Next, we have to heat in short intervals by stirring in between.
  • We can also reheat on the stovetop where we stir it frequently to prevent sticking.

Serving

Reheated Dal Makhani will be served with Rice or Naan or Roti for a delicious meal.

 

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