Dal Makhani Dhaba Style (Frozen) –1Kg/ Pack

Regneration Process

Here is a "Do's and Don'ts" kitchen poster for the Dal Makhani regeneration process at Kingdom Foods Noida.
This is designed to be printed and placed right at the cooking station for quick reference.
👨‍🍳 KITCHEN POSTER: FROZEN DAL MAKHANI
KINGDOM FOODS NOIDA | REGENERATION GUIDELINES
✅ THE DO'S (BEST PRACTICES)
 * DO take the pack straight from the deep freezer to the pan. No thawing needed.
 * DO use a NON-STICK PAN. This is essential to prevent sticking and burning.
 * ⚠️ DO KEEP THE FLAME ON LOW. This is the most important step for a perfect texture.
 * DO ALWAYS COVER THE PAN with a lid. This traps steam and cooks the Dal evenly.
 * DO stir gently after opening the lid at 10 minutes to ensure a smooth, creamy consistency.
 * DO wipe the rim of the serving bowl for a clean, professional presentation.
❌ THE DON'TS (COMMON MISTAKES)
 * DON'T thaw the frozen pack outside before cooking.
 * DON'T use a regular steel or aluminum pan without a non-stick coating.
 * 🔥 DON'T USE A HIGH OR MEDIUM FLAME. This will burn the Dal at the bottom.
 * DON'T leave the pan uncovered while heating. The moisture will evaporate, making the Dal dry.
 * DON'T overcook beyond 10-12 minutes, or the texture may become too thick.
 * DON'T serve without garnishing. The final touch of cream/butter is crucial for the restaurant experience.
REMEMBER: LOW FLAME + COVERED LID = PERFECT DAL MAKHANI!