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

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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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Tarla Dalal

06 December, 2024

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jain dal makhani recipe | no onion no garlic dal makhani |

जैन दाल मखनी रेसिपी - हिन्दी में पढ़ें (Jain Dal Makhani in Hindi)

Table of Content

About Jain Dal Makhani

Ingredients

Methods

If you like Jain dal makhani

How to soak dals

How to make Jain dal makhani

Pro tips to make jain dal makhani

Nutrient values

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.

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

Ingredients

For Jain Dal Makhani

3/4 cup urad (whole black lentil)

3 tbsp rajma (kidney beans)

1 tsp cumin seeds (jeera)

2 green chilli , slit lengthwise

1 small stick of cinnamon (dalchini)

2 clove (laung / lavang)

2 cardamom (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

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

Tips

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

jain dal makhani recipe | no onion no garlic dal makhani | Video by Tarla Dalal

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
  - healthy cabbage paneer paratha recipe | jain cabbage and paneer paratha | paneer and cabbage paratha | with amazing 18 images.
  - uncooked salsa recipe | Jain salsa | raw Mexican salsa | no cook salsa | with 9 amazing images.
  - kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | with 10 amazing images.
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.