Jain Style Dal Makhani Recipe

Archana's Kitchen

October 8, 2023

7727 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:Lunch

Cuisine:North Indian Recipes

Dal Makhani is a very popular recipe, which everyone loves. Its rich, creamy, spicy and delicious. Here, we have a Jain version of it, without the use of onion and garlic. Its simple to cook and the addition of dry ginger powder gives it a beautiful flavour. This is an ideal recipe that you can make during the fasting days.

Serve the Jain Style Dal Makhani recipe along with tawa parathas and kachumber salad for the weeknight dinner.

If you like this recipe, you can also try other Dal recipes such as

Serve the Jain Style Dal Makhani recipe along with tawa parathas and kachumber salad for the weeknight dinner.

If you like this recipe, you can also try other Dal recipes such as

Ingredients

To garnish

3/4 Black Urad Dal (Whole)

1/4 Rajma (Large Kidney Beans)

1 Cumin seeds (Jeera)

1 Cinnamon Stick (Dalchini)

3 Cloves (Laung)

2 Tomatoes, pureed

1 Green Chilli, finely chopped

1 Red Chilli powder

1 Garam masala powder

2 Dry ginger powder

2 Ghee

1 Milk, low fat (optional)

Salt, to taste

1 Ginger, cut to julienne (optional)

2 Fresh cream

Instructions for Jain Style Dal Makhani Recipe

To begin making the Jain Style Dal Makhani Recipe, wash and soak the whole urad dal and rajma overnight.

Pressure cook the soaked dals in 2 to 3 cups of water for 4 to 5 whistles and simmer for 10 minutes; slightly mash the dals and keep aside.

In the meantime, puree the tomatoes using a mixer grinder and keep aside.

Heat ghee in a wok/kadhai on medium flame, add the cinnamon stick, cloves, black cardamom and let it release its aroma into the ghee.

Add the cumin seeds and let it crackle.

Once the cumin seeds have crackled add the tomato puree, green chillies and cook for 2 minutes.

Once the tomatoes have cooked add the spice powders including red chilli, garam masala, dry ginger powder and cook until the ghee floats on top.

Now, add the cooked dals, season with salt, add water to your desired consistency and simmer for 10 to 15 minutes.

At this stage you can even add the milk and let the dal boil.

Once the Dal Makhani reaches your desired consistency, switch off the flame. Transfer Dal Makhani to a serving bowl and garnish with ginger julienne and cream.

Serve the Jain Style Dal Makhani recipe along with tawa parathas and kachumber salad for the weeknight dinner.