• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » No Onion No Garlic » Jain Dal Makhani (No Onion No Garlic)

    Published: Sep 24, 2016 | Last Updated On: Apr 16, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Jain Dal Makhani (No Onion No Garlic)

    298 shares
    Jump to Recipe
    Jain Dal Makhani is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter. There is no onion or garlic used in this recipe. Here is how to make it. #Indian #Jain #Recipes

    Prepare this no onion no garlic Jain Dal Makhani prepared using urad dal, rajma, umpteen spices, ginger and dollops of butter. Serve with naan or jeera rice. Here is how to make it.

    Try a few more dal recipes here – Shahi Dal, Lauki Chana Dal, Dal Tadka, Moong Dal, Bengali Masoor Dal, Cholar Dal, Masoor Dal, Sultani Dal, Dal Palak, Gujarati Dal and Raw Mango Dal.

    Jain Dal Makhani is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    About This Recipe

    This Jain Dal Makhani is a no onion no garlic version of the popular classic North Indian dal makhani. It is creamy, buttery and bursting with delicious flavours.

    Rajma, bengal gram and urad dal are cooked together with umpteen spices, butter and milk to make this Jain Dal Makhani. Serve it with naan, garlic naan, tandoori roti or jeera rice for your everyday meals or include it in your festive meals.

    I have prepared it in a pan, but you can also make it in pressure cooker or instant pot to save on time.

    Ingredients

    Dal – Dal Makhani uses khadi urad dal or whole black lentils and a little of chana dal. Both the dals are easily available at the local grocery stores.

    Rajma – Rajma or kidney beans are added, which adds a great bite in the soft and mushy dal.

    Spice powders – This dal is flavoured with basic spice powders like turmeric powder, Kashmiri red chilli powder and garam masala powder.

    Tomato puree – I would suggest you to use canned tomato puree for a restaurant style taste, but you can even use homemade tomato puree.

    Butter – Do not skip it, as it adds that rich flavour in the dal and makes it “makhani”.

    Milk – Addition of milk makes it creamier.

    Fresh cream – You can avoid adding it if you are making the dal for weekday meals. But for the festive or special meals, then I will highly recommend to add it as it makes the dal richer and creamier.

    Others – Ghee, cumin seeds, ginger, green chillies, curd, salt and kasuri methi.

    Serving Suggestions

    Serve Jain Dal Makhani along with Indian breads such as Naan, Tandoori Roti, Lachha Paratha or Missi Roti. It also tastes great with Steamed Rice, Jeera Rice, Matar Pulao or any other lightly spiced pulao.

    Storage Suggestions

    It will last for 2-3 days, when stored in an air tight container in the refrigerator. Reheat in a pan or microwave until nice and hot before serving. Adjust the consistency by adding hot water, if it becomes a little thick after refrigeration.

    Step by Step Recipe

    Wash and soak Urad Dal, Rajma and  Chana Dal for 6-8 hours

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    Drain the water and add it to a pressure cooker

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    Add salt, turmeric powder and ghee

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    Add 6 cups of water

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    Pressure cook until it is done nicely. With the back of the ladle mash it evenly and keep it aside.

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    Heat butter in a pan

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    Once the butter is hot, add zeera and let it crackle.

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    Add ginger and green chili and cook for a minute

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    Add tomato puree  and curd and cook for 2-3 minutes.

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    Add the prepared dal and red chili powder, mix.

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    Add milk and cook for 10-15 minutes.

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    Add garam masala, kasuri methi and fresh cream and cook for another minute. Serve hot.

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.

    No Onion No Garlic Dal Makhni

    No Onion No Garlic Dal Makhni is made by using khadi urad dal, rajma, whereas it is balanced by adding umpteen spices, ginger and dollops of butter.
    4.34 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 4 people
    Calories: 406kcal
    Author: Neha Mathur

    Ingredients 

    • ½ cup Khadi Urad / Whole black lentil
    • ¼ cup Rajma
    • 1 tablespoon Chana dal
    • ½ teaspoon Turmeric powder
    • 3 tablespoon Ghee
    • 3 tablespoon Butter
    • 1 teaspoon Zeera
    • 2 teaspoon Ginger (Finely chopped)
    • 1 teaspoon Green chilli (Chopped)
    • ½ cup Tomato puree
    • ½ cup Curd (Whisked with a teaspoon of maida)
    • 1 teaspoon Kashmiri red chilli powder
    • Salt to taste
    • 1 cup Milk
    • ½ teaspoon Garam masala powder
    • 3 tablespoon Fresh cream
    • 1 tablespoon Kasuri methi (Crushed)
    Prevent your screen from going dark

    Instructions

    • Wash the urad dal, rajma and chana dal and soak in enough water for 6-8 hours.
    • Drain the water and add the mixture in a pressure cooker.
    • Add 6 cups of water, salt, turmeric powder and ghee and pressure cook until it is cooked nicely.
    • Open the lid and mash the dal nicely with the back of a ladle.
    • Keep aside.
    • Heat butter in a pan.
    • Once the butter is hot, add zeera and let it crackle for a few seconds.
    • Add ginger and green chilli and cook for a minute.
    • Add tomato puree and curd and cook for 2-3 minutes.
    • Add Kashmiri red chilli powder and mashed dal and mix nicely.
    • Add milk and cook on low flame for 10-15 minutes.
    • Add some more water if required.
    • Adjust the salt.
    • Add garam masala powder, fresh cream and kauri methi and cook for a minute.
    • Serve hot with naan.

    Nutrition

    Calories: 406kcal | Carbohydrates: 25g | Protein: 13g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 73mg | Sodium: 149mg | Potassium: 341mg | Fiber: 10g | Sugar: 5g | Vitamin A: 895IU | Vitamin C: 5.4mg | Calcium: 120mg | Iron: 3.3mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More No Onion No Garlic Recipes

    • Papad Gathiya Sabji is a traditional Rajasthani dish made using urad dal papad (poppadum) and gathiya (thick besan sev). Make it using my easy traditional recipe and serve with roti or paratha.
      Rajasthani Papad Ghatiya Sabji
    • Kuttu ke Pakode is a delicious deep-fried snack made for vrat (Hindu fasting) days. Serve these with a tangy mint coriander chutney and plain yogurt for a hearty meal.
      Kuttu Ke Pakore (Vrat Ke Pakore, Buckwheat Flour Fritters)
    • This Sookha Kala Chana is a delicious preparation and a popular Ashtami dish prepared for the Navratri Pooja. Made from black chickpeas, and without the use of onions, it beautifully brings together varied spices and can be enjoyed as is or with plain poori, Methi Poori, or Laccha Paratha.
      Sookha Kala Chana
    • Kakdi Chi Koshimbir served in a bowl.
      Kakdi Chi Koshimbir

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam panna is a refreshing Indian summer drink made using green mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker.
      Aam Panna (Tangy Green Mango Drink)

    Eid Specials

    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Make it in an authentic way using my easy recipe.
      Authentic Lachha Rabdi (Rabri)
    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP