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.
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.
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.
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.
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
Drain the water and add it to a pressure cooker
Add salt, turmeric powder and ghee
Add 6 cups of water
Pressure cook until it is done nicely. With the back of the ladle mash it evenly and keep it aside.
Heat butter in a pan
Once the butter is hot, add zeera and let it crackle.
Add ginger and green chili and cook for a minute
Add tomato puree and curd and cook for 2-3 minutes.
Add the prepared dal and red chili powder, mix.
Add milk and cook for 10-15 minutes.
Add garam masala, kasuri methi and fresh cream and cook for another minute. Serve hot.
No Onion No Garlic Dal Makhni
- 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)
- 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.