Dal Makhani Pindi Chana Combo
2 × 100 g pouches · Dal Makhani + Pindi Chana Masala · Lab tested every batch
Save Rs. 49.00 · 14% OFF vs 2 single pouches (Rs. 348.00)
Tax included.
What's inside · 100 g each
🚚 Ships in 24–48 hours · Delivered in 3–6 days · Cash on Delivery available
Dal Makhani Masala (100 g): Coriander (Dhaniya), Cumin (Jeera), Kashmiri Red Chilli, Turmeric (Haldi), Black Cardamom (Badi Elaichi), Bay Leaf (Tej Patta), Cloves (Laung), Black Pepper (Kali Mirch), Dry Ginger (Sonth), Dried Mango Powder (Amchur), Fenugreek Leaves (Kasuri Methi), Salt (Namak), Asafoetida (Hing).
Pindi Chana Masala (100 g), key spices: Black Pepper (Kali Mirch), Cinnamon (Dalchini), Cloves (Laung), Black Cardamom (Badi Elaichi), Green Cardamom (Choti Elaichi), Bay Leaf (Tej Patta), Star Anise (Chakri Phool), Cumin (Jeera), Mace (Javitri), Nutmeg (Jaiphal), Dry Ginger (Sonth), Coriander (Dhaniya).
Dal Makhani Masala: add to the butter-tomato base, stir 2 to 3 minutes, then add the cooked dal and simmer on low.
Pindi Chana Masala: add after the onion-tomato base, stir 3 to 4 minutes, then add the boiled chana and simmer 20 to 25 minutes. The full recipes are below.
Open one pouch at a time and keep the rest sealed. Unopened pouches stay fresh until the best-before date printed on the pack. Once opened, keep the zip-lock sealed, away from sunlight and steam, use a dry spoon, and finish within 90 days. Do not refrigerate.
Free shipping on all orders across India. Ships in 24–48 hours and is delivered in 3–6 days. Cash on Delivery available on all orders.
Punjab's two favourites
Creamy dal makhani and dark, tangy pindi chole
Dal Makhani Masala
13 whole spices for slow-cooked, creamy dal.
- Kasuri methi and badi elaichi
- Kashmiri chilli for colour
- No artificial colour
Pindi Chana Masala
Whole spices for dark, dry-style Rawalpindi chole.
- Star anise, javitri and jaiphal
- Naturally dark gravy, no colouring
- No fillers or preservatives
2 pouches singly Rs. 348.00Combo Rs. 299.00You save Rs. 49.00
A Punjabi dinner, step by step
Both recipes from the pack
Dal Makhani
1 cup urad dal + ¼ cup rajma
- Wash and soak 1 cup whole black urad dal and ¼ cup rajma for 8 to 10 hours.
- Pressure cook with fresh water, salt and a pinch of haldi for 5 to 6 whistles until soft.
- Heat 2 tbsp butter, add 1 chopped onion, 2 pureed tomatoes and 1 tbsp ginger-garlic paste. Sauté 8 to 10 minutes until the oil separates.
- Add the Dal Makhani Masala and stir on medium flame for 2 to 3 minutes.
- Add the cooked dal and ¼ cup fresh cream. Simmer uncovered on low for 20 to 25 minutes and finish with a knob of butter.
CHEF TIP: Simmer on the lowest flame for an extra 10 minutes. The longer it cooks, the deeper the flavour.
Pindi Chana
250 g kabuli chana
- Soak 250 g kabuli chana overnight.
- Pressure cook for 5 to 6 whistles with salt and a bay leaf.
- Brown the onions deep golden in mustard oil.
- Add tomato and ginger and cook until the oil separates.
- Add the Pindi Chana Masala and stir for 3 to 4 minutes.
- Add the chana, simmer 20 to 25 minutes and finish with lemon.
PRO TIP: The dark colour of real pindi chana comes from slow-browned onions and mustard oil, not from colouring.
SERVE WITH: Dal makhani with jeera rice or butter naan; pindi chole with bhature, kulcha or chawal.
Straight from the label
Both pouches
The Dal Makhani Masala contains salt, so taste before adding more.
Sindhu Swaad combo vs ordinary loose masala
| Sindhu Swaad Dal Makhani + Pindi Chana | Ordinary loose masala | |
|---|---|---|
| Dal makhani masala | 13 whole spices with real kasuri methi | Often bulked with fillers, flat one-note taste |
| Pindi chana masala | Whole spices, naturally dark gravy | Starch and fillers, added colour, pale thin gravy |
| Testing | Lab tested every batch | Rarely tested |
| Process | Slow ground in small batches | High-speed bulk grinding |
| Packing | Zip-lock pouch, sealed after testing | Loose or in thin plastic |
LAB TESTED SPICES
GET THE SPICES THAT YOUR FAMILY DESERVES
Buy them singly, or build your own box
FREQUENTLY ASKED QUESTIONS
Two 100 g zip-lock pouches: Sindhu Swaad Dal Makhani Masala and Pindi Chana Masala. These are the same pouches we sell singly.
The combo costs less than the two pouches bought one by one, and shipping is free. The exact saving is shown next to the price above, worked out from today's single-pouch prices.
The deep colour comes from onions browned slowly in mustard oil and from the whole spices in the masala. No tea bags, amla or colouring needed.
Soaking for 8 to 10 hours gives the creamiest result. If you're short on time, soak for at least 4 hours in hot water and add 1 or 2 extra whistles.
The Dal Makhani Masala contains salt, so taste before adding more.
Yes, Cash on Delivery is available on all orders, and shipping is free all over India. You can also pay by UPI or card with Buy Now.
Yes. Every batch is lab tested before it's packed, which is why the "Lab Tested" mark appears on each pouch. We check for purity and adulteration so what reaches your kitchen is exactly what's on the label — nothing added, nothing substituted.
Grinding in small quantities keeps the temperature low and locks in the natural oils that carry a spice's aroma and flavour. Large-scale, high-speed grinding heats the spice and drives those oils off. Small batches also mean each lot moves quickly from our grinding unit to you, so it reaches you fresher.
Keep the pouch sealed using its zip-lock, and store it in a cool, dry place away from direct sunlight and steam. Always use a dry spoon — moisture is the main cause of clumping. Refer to the best-before date printed on the pack; for the fullest aroma, we recommend finishing a 100 g pouch within a few months of opening.
