Jain Style Dal Makhani Recipe
A creamy dal filled with of rajma beans and urad dal and delicately flavoured with spices and ginger made with no onion and no garlic. Serve with any indian bread or rice for a comforting meal.
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.
If you like this recipe, you can also try other Dal recipes such as
- 3/4 cup Black Urad Dal (Whole)
- 1/4 cup Rajma (Large Kidney Beans)
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 2 Black cardamom (Badi Elaichi)
- 2 Tomatoes , pureed
- 1 Green Chilli , finely chopped
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 2 teaspoon Dry ginger powder
- 2 tablespoons Ghee
- 1 cup Milk , low fat (optional)
- Salt , to taste To garnish
- 1 inch Ginger , cut to julienne (optional)
- 2 tablespoons Fresh cream
How to make 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.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.