Jain Style Dal Makhani Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Urad Dal (Whole) | 3/4 cup |
| Rajma (Large Kidney Beans) | 1/4 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 3 |
| Black Cardamom (Badi Elaichi) | 2 |
| Tomatoes (pureed) | 2 |
| Green Chilli (finely chopped) | 1 |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Dry Ginger Powder | 2 teaspoons |
| Ghee | 2 tablespoons |
| Low Fat Milk (optional) | 1 cup |
| Salt | to taste |
| Ginger (cut to julienne, optional) | 1 inch |
| Fresh Cream | 2 tablespoons |
Instructions
To start your culinary adventure with Jain Style Dal Makhani, begin by washing and soaking the whole black urad dal and rajma overnight, allowing them to absorb water and soften. Once soaked, transfer the dals to a pressure cooker with 2 to 3 cups of water; cook them for about 4 to 5 whistles, then simmer for an additional 10 minutes. This will yield perfectly tender lentils; slightly mash them and set aside.
Meanwhile, take two ripe tomatoes and puree them using a mixer grinder until smooth; this will form the base of your luscious gravy. In a wok or kadhai, heat the ghee over medium flame, then add the cinnamon stick, cloves, and black cardamom. Allow these whole spices to release their delightful aromas into the ghee, enhancing the dish’s flavor profile. Once aromatic, toss in the cumin seeds and let them crackle, a sure sign they’re ready.
Now, introduce the pureed tomatoes and finely chopped green chilli to the pan, cooking them for about 2 minutes until the mixture bubbles gently. After the tomatoes have cooked down, stir in the red chilli powder, garam masala, and dry ginger powder, cooking until the ghee begins to float atop the tomato base—a visual cue that your spices are perfectly blended.
Next, add the cooked dals to the tomato mixture, seasoning with salt to taste. If desired, adjust the consistency by adding water, then allow everything to simmer together for another 10 to 15 minutes, creating a harmonious blend of flavors. At this stage, if you wish for a creamier texture, gently stir in the low-fat milk and let the dal reach a gentle boil.
Once your Dal Makhani has reached the desired consistency, turn off the flame and transfer it to a serving bowl. For a final touch of elegance, garnish with ginger julienne and a drizzle of fresh cream. Serve this delightful Jain Style Dal Makhani alongside warm tawa parathas and a refreshing kachumber salad for a satisfying weeknight dinner.
Enjoy the ultimate comfort of this high-protein vegetarian dish, a true testament to North Indian culinary heritage!
