Jain Dal Makhani (No Onion No Garlic)

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.

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

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.

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