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jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style |


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Jain Dal Makhani, No Onion No Garlic Dal Makhani

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jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style | with 29 amazing images.

jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style is the world famous Dal Makhani now in a Jain style. Learn how to make no onion no garlic dal makhani.

To make jain dal makhani, clean, wash and soak the whole urad and rajma overnight. Drain and keep aside. Combine the dals and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed. Heat the butter in a pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté well. Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy. Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes. Add the cream and mix well. Serve hot garnished with the coriander and butter.

This Indian dal makhani without onion garlic is for all the Jain fans who wish to enjoy Punjabi cuisine. Believe it or not this Jain version of dal has its noteworthy flavours and aroma from the variety of Indian spices added in this dal.

A tempering of whole spices adds a lot of punch to this dal recipe, while fresh tomato pulp adds enough tang and cream balances it very well by imparting a pleasant sweetness to jain dal makhani restaurant style.

And do not miss out on using butter to temper this no onion no garlic dal makhani and at the end add fresh cream as this truly justifies its name. All this together makes this jain dal makhani a tongue-tickling preparation which is best served with paratha or steamed rice.

Tips for jain dal makhani. 1. Rajma takes extra time to cook, so you may need 7 to 8 whistles to cook in a pressure cooker. 2. For true makhani flavour, use readymade fresh cream and not the cream obtained from boiling milk. 3. If you are serving it later, you may need to add a little water to adjust the consistency of the dal and re-heat it before serving.

Enjoy jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style | with step by step photos.

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Jain Dal Makhani, No Onion No Garlic Dal Makhani recipe - How to make Jain Dal Makhani, No Onion No Garlic Dal Makhani

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
Show me for servings

Ingredients

For Jain Dal Makhani
3/4 cup urad (whole black lentil)
3 tbsp rajma (kidney beans)
1 tsp cumin seeds (jeera)
2 green chillies , slit lengthwise
1 small stick of cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 tsp dried ginger (adrak) powder
1 1/2 cups fresh tomato pulp
1/2 cup fresh cream
3 tbsp butter
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)
2 tbsp butter
Method

For jain dal makhani
    For jain dal makhani
  1. To make jain dal makhani, clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.
  2. Combine the dals and salt with 3 cups of water and pressure cook for 7 whistles or until the dals are overcooked. Whisk well and keep aside.
  3. Heat the butter in a deep pan and add the cumin seeds.
  4. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté on a medium flame for few seconds.
  5. Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp.
  6. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  7. Add the dal mixture, salt and ¾ cup of water and simmer for 10 to 15 minutes.
  8. Add the fresh cream, mix well and cook further for 2 minutes on medium flame.
  9. Serve the jain dal makhani hot garnished with the coriander and butter.

Tips
  1. You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp.

Jain dal makhani video

Jain Dal Makhani, No Onion No Garlic Dal Makhani recipe with step by step photos

If you like Jain dal makhani
  1. If you like Jain dal makhani, then also try other jain recipes like
  2. what is jain dal makhani made of ? See below image of list of ingredients for jain dal makhani.

how to soak dals
  1. For jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style, clean, wash and soak 3/4 cup urad (whole black lentil) in a deep bowl.
  2. Clean, wash and soak 2 tbsp rajma (kidney beans) in another bowl.
  3. Cover and keep the whole urad bowl aside for overnight. It is important to soak them overnight so that they take lesser time to cook.
  4. Cover and keep the rajma bowl aside for overnight. 
  5. After soaking the whole urad dal overnight, it looks like this.
  6. After soaking the rajma overnight, they look like this.
  7. Drain the water, rinse them in running water and transfer the whole urad dal and rajma into a pressure cooker.
  8. Add 2 cups of water and salt.
  9. Pressure cook for 7 whistles or till the dals are overcooked. Both the urad dal and rajma should not be chewy or have resistance on eating, so ensure they are very well cooked. Cool the pressure cooker completely i.e. depressurize and open the lid. You will see the urad dal and rajma have softened now. 
  10. Whisk till the dal is almost mashed. If you want, you can use a potato masher to mash the dal. Keep aside.

how to make Jain dal makhani
  1. Heat 3 tbsp butter in a deep pan.
  2. Add 1 tsp cumin seeds.
  3. When the cumin seeds crackle, add 2 slit green chillies.
  4. Add 1 small stick of cinnamon.
  5. Add 2 cloves.
  6. Add 2 cardamom.
  7. Sauté on a medium flame for few seconds.
  8. Add 1 tsp chilli powder.
  9. Add ½ tsp turmeric powder.
  10. Add ¼ tsp dry ginger powder.
  11. Add 1½ cups tomato pulp.
  12. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  13. Add the dal mixture.
  14. Add salt to taste.
  15. Add ¾ cup of water.
  16. Mix well and simmer for 10 to 15 minutes.
  17. Add ½ cup fresh cream.
  18. Mix well and cook further for 2 minutes on medium flame.
  19. Sprinkle 2 tbsp finely chopped coriander.
  20. Garnish with 2 tbsp butter.
  21. Serve the Jain dal makhani hot.

pro tips to make jain dal makhani
  1. Rajma takes extra time to cook, so you may need 7 to 8 whistles to cook in a pressure cooker. 
  2. For extra creamy dal makhani use readymade fresh cream and not the cream obtained from boiling milk.
  3. If you are serving it later, you may need to add a little water to adjust the consistency of the dal and re-heat it before serving.

Nutrient values (Abbrv) per serving
Energy182 cal
Protein6 g
Carbohydrates16.3 g
Fiber4.7 g
Fat10.5 g
Cholesterol15 mg
Sodium63.5 mg

RECIPE SOURCE : Jain Desi KhanaBuy this cookbook
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Reviews

Jain Dal Makhani, No Onion No Garlic Dal Makhani
5
 on 17 Apr 21 11:32 PM


I really liked the recipe and tried it very good taste thank you
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Tarla Dalal    Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
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18 Apr 21 08:38 PM
Dal Makhani ( Jain Recipe )
5
 on 16 Nov 18 02:36 PM


Very nice n easy recipe.... No need special masala.... Only homemade things are required... Ty Tarlaben
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Tarla Dalal    Hello Ankita, Thank you for the kind words. Happy to know you liked the recipe. Do try our other recipes and give us your feedback :)
Reply
17 Nov 18 08:50 AM
Dal Makhani ( Jain Recipe )
5
 on 16 Nov 18 02:35 PM


Reply
Dal Makhani ( Jain Recipe )
5
 on 20 Dec 16 02:37 PM


Reply