Delicious Dal Makhani Recipe Without Onion and Garlic (Jain)
Dal Makhani or dal makhni is a popular dish originating from the Punjab region of the Indian Subcontinent. The primary ingredients in dal makhani are whole black lentil with red kidney beans, butter and cream. Traditionally the Dal Makhani is made using garlic and onion but during some specific occasion dal makhani is made without using onions and garlic.
If you like this recipe, you can also try other Dal recipes such as
- 1 cup Black Urad Dal (Whole)
- 1/2 cup Rajma (Large Kidney Beans)
- 1 teaspoon Cumin seeds (Jeera)
- 1-1/2 cup Homemade tomato puree
- 1 teaspoon Kashmiri Red Chilli Powder
- 2 tablespoons Fresh cream
- 2 tablespoons Butter
- 1 cup Milk
- 2 teaspoon Garam masala powder
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
How to make Delicious Dal Makhani Recipe Without Onion and Garlic (Jain)
To begin making the Dal Makhani Recipe without Onion and garlic, soak black lentil and rajma overnight in water or at least 8 hours.
Take a pressure cooker, put in it the soaked dal then add 1 cup milk, 2 cups water, and garam masala, cardamom powder, salt, chili powder. Allow it to cook for 5 to 6 whistles. After 5 to 6 whistles, turn the heat to low and allow it to cook on low heat for another 20 to 25 minutes. After about 25 minutes, turn off the heat.
Allow the pressure to release naturally.
In a heavy bottomed pan, heat 2 tablespoons butter over medium heat, add the cumin seeds and allow it to crackle. Pour the tomato puree in the next step, when tomato is well cooked, add the cooked dal makhani into this mixture. Check the salt and spices and adjust to suit your taste.
Stir the No onion no garlic dal makhani well, until it forms a creamy mixture. You can also lightly mash it. Finally stir in the cream and simmer on low heat for another 5 minutes and turn off the heat.