Dal Makhani Without Onion and Garlic – A Rich and Flavorful North Indian Recipe
Dal Makhani is a classic North Indian dish that’s known for its rich, creamy texture and bold flavors. Traditionally prepared with onions and garlic, this version omits those ingredients to cater to those who prefer a more subtle yet equally indulgent taste. The combination of black urad dal (black lentils) and rajma (kidney beans) gives it a hearty, protein-packed punch, while the addition of cream and butter makes it a luxurious dish. Serve it with flatbreads like tawa paratha or a side of vegetable curry, and you have a delightful meal that’s perfect for lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Urad Dal (Black Lentils) | 1 cup |
| Rajma (Kidney Beans) | 1/2 cup |
| Cumin Seeds | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Tomato Puree | 1 1/2 cups |
| Cream | 2 tablespoons |
| Butter | 2 tablespoons |
| Milk | 1 cup |
| Garam Masala Powder | 2 teaspoons |
| Cardamom Powder | 1/2 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
Preparation Time:
10 minutes
Cooking Time:
45 minutes
Total Time:
55 minutes
Servings:
4
Cuisine:
North Indian
Course:
Main Course (Lunch)
Diet:
High Protein, Vegetarian
Instructions:
-
Soak the Dal and Rajma:
To begin making Dal Makhani, soak the black urad dal and rajma in water overnight. This will help soften the beans and lentils, ensuring they cook faster and more evenly. -
Cook the Dal and Rajma:
In a pressure cooker, add the soaked dal, rajma, 1 cup of milk, and 2 cups of water. Stir in the garam masala, cardamom powder, salt, and Kashmiri red chili powder. Mix everything together well. Close the pressure cooker lid and cook for 5-6 whistles. After the initial whistles, reduce the heat to low and let the dal simmer for 20-25 minutes. Once done, turn off the heat and allow the pressure to release naturally. -
Prepare the Tempering:
In a separate pan, heat 2 tablespoons of butter over medium heat. Add cumin seeds and let them splutter for 10-15 seconds. Then, add the tomato puree and cook it for 3-5 minutes, allowing the flavors to meld and the puree to thicken slightly. -
Combine and Simmer:
Add the cooked dal and rajma mixture to the pan with the tomato puree. Stir everything together, add salt to taste, and let it cook on low heat for another 10-15 minutes. This step allows the dal to absorb the flavors of the spices and the tomato base. -
Add Cream:
Once the dal is well-cooked and has reached your desired consistency, stir in 2 tablespoons of cream. Let it simmer on low heat for another 5 minutes, giving the dal a rich, creamy texture. -
Finish and Serve:
Turn off the heat and stir in the Kasuri methi for a burst of aroma. Serve your Dal Makhani hot with tawa paratha or a side of ajwain (carom seed) tomato bhindi (okra) for a complete meal.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 300-350 kcal |
| Protein | 15-18g |
| Carbohydrates | 40-45g |
| Fat | 12-15g |
| Fiber | 8-10g |
| Sodium | 350-400mg |
| Calcium | 60-80mg |
| Iron | 3-4mg |
Tips for the Best Dal Makhani:
- Soaking Time: Soaking the dal and rajma overnight is key to reducing cooking time and ensuring they cook to a soft consistency.
- Low and Slow Cooking: The longer you simmer the dal, the richer the flavors become. After the initial cooking in the pressure cooker, slow cooking helps develop the creamy texture.
- Use Fresh Cream: For the best texture, use fresh cream. It contributes to the luxurious mouthfeel of the dal.
- Adjust Consistency: If the dal becomes too thick while cooking, simply add a little more water or milk to adjust to your preferred consistency.
Dal Makhani without onion and garlic is a delicious, satisfying dish that’s perfect for those following a vegetarian or no-onion, no-garlic diet. Enjoy the rich flavors and comforting warmth of this dish with your favorite Indian flatbreads!
