Jain Style Dal Makhani – A Delightful North Indian Comfort Dish
Jain Style Dal Makhani is a flavorful and comforting North Indian dish that’s perfect for everyday meals and festive occasions. Traditionally known for its rich and creamy texture, this dal is made without onions or garlic, making it an ideal choice for those observing Jain dietary practices. Whether you’re looking for a satisfying vegetarian meal or a dish to impress guests, this dal strikes the perfect balance of spicy and creamy goodness.
This version of Dal Makhani stands out with the absence of onions and garlic, yet it doesn’t sacrifice any of the vibrant, aromatic flavors you love. A combination of black urad dal (black lentils) and kidney beans (rajma) forms the base of this dish, which is slow-cooked to perfection in ghee, with a medley of aromatic spices and a generous helping of cream and milk to give it that rich texture.
Perfect for lunch or dinner, Jain Style Dal Makhani pairs wonderfully with roti, phulka, or masala roasted potatoes. So, let’s dive into the details of making this mouth-watering dish at home!
Ingredients for Jain Style Dal Makhani
| Ingredient | Quantity |
|---|---|
| Black Urad Dal (Black Lentils) | 3/4 cup |
| Rajma (Kidney Beans) | 1/4 cup |
| Cumin Seeds | 1 teaspoon |
| Cinnamon | 1 inch stick |
| Cloves | 3 cloves |
| Big Cardamom | 2 pods |
| Tomatoes (pureed) | 2 medium tomatoes |
| Green Chilli | 1, finely chopped |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Ginger Powder | 2 teaspoons |
| Ghee | 2 tablespoons |
| Low-Fat Milk | 1 cup |
| Salt | To taste |
| Ginger (for garnish) | 1 inch, thinly sliced |
| Cream (for garnish) | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~12g |
| Carbohydrates | ~35g |
| Fat | ~10g |
| Fiber | ~5g |
| Sodium | ~300mg |
| Calcium | ~60mg |
| Iron | ~3mg |
Note: Nutritional values are approximate and may vary based on ingredient brands and quantities used.
Preparation Time
| Activity | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Step-by-Step Instructions for Making Jain Style Dal Makhani
-
Soak the Dal and Rajma
Begin by soaking the black urad dal (black lentils) and rajma (kidney beans) overnight in plenty of water. This will soften the beans and lentils, making them cook faster and more evenly. -
Cook the Dal and Rajma
The next day, place the soaked dal and rajma in a pressure cooker. Add 2 to 3 cups of water to the cooker, ensuring the dal and beans are well submerged. Cook the mixture on medium-high heat until you hear 3 whistles from the pressure cooker. Once the whistles have gone off, reduce the heat and let the dal simmer on low for 10 more minutes to allow the beans to become tender. -
Mash Some Dal
After the dal is cooked, set aside a small portion of the dal mixture and mash it roughly. This will help thicken the dal and give it a rich, creamy consistency. -
Prepare Tomato Puree
While the dal is cooking, wash and chop the tomatoes. Using a blender or mixer, puree the tomatoes into a smooth paste. Set this aside for later. -
Spices and Aromatics
Heat 2 tablespoons of ghee in a large pan over medium heat. Add the cinnamon stick, cloves, and big cardamom pods. Sauté the spices for about 20 seconds to release their fragrance. Then, add the cumin seeds and sauté for another 10 seconds, allowing them to splutter and infuse the ghee with their flavor. -
Cook the Tomato Mixture
Add the tomato puree and chopped green chilli to the pan. Cook the mixture for about 2 minutes, stirring occasionally. This will allow the tomato to soften and develop a richer flavor. -
Add the Ground Spices
Once the tomatoes have cooked down, add the red chilli powder, garam masala powder, and ginger powder. Stir well to combine, and let it cook for another 2-3 minutes, allowing the spices to blend together. -
Combine the Dal and Spice Mixture
Now, add the cooked dal and rajma mixture into the pan with the tomato-spice blend. Stir well to incorporate everything together. Add salt to taste and adjust the consistency by adding water, if necessary. -
Simmer the Dal
Let the dal cook for another 10 to 15 minutes on low flame. This will allow the flavors to meld together and the dal to thicken to your desired consistency. Stir occasionally to prevent the dal from sticking to the bottom of the pan. -
Finish with Milk and Cream
Once the dal has cooked and thickened, add 1 cup of low-fat milk to the dal. Stir well and let it simmer for 5 minutes until the milk blends in, giving the dal a rich, creamy texture. Taste and adjust the seasoning if needed. -
Garnish and Serve
Garnish the dal with thinly sliced ginger and a drizzle of fresh cream. The cream will add a velvety finish to the dish. Serve hot with phulkas (Indian flatbread) or masala roasted potatoes for a complete, satisfying meal.
Serving Suggestions
Jain Style Dal Makhani is best served with:
- Phulkas: Light, soft Indian flatbreads that pair wonderfully with the creamy dal.
- Masala Roasted Potatoes: A delicious, spiced side dish that adds a crunchy texture to complement the dal’s creamy richness.
- Steamed Rice: For a complete meal, you can serve this dal with some simple steamed rice or jeera rice.
Tips and Variations
- For a richer flavor: You can increase the quantity of ghee and cream used in the recipe, making the dal even more indulgent.
- For extra heat: If you like your dal spicier, feel free to add an extra green chili or a pinch of red chili flakes when cooking the tomato puree.
- Dairy-Free Version: To make this dish dairy-free, substitute the milk and cream with coconut milk or cashew cream for a creamy, dairy-free alternative.
- For a smoky flavor: If you prefer a smoky flavor, you can follow the traditional method of tempering the dal with a bit of smoked ghee or by using a charcoal smoking method after cooking.
Jain Style Dal Makhani is a heartwarming, protein-packed dish that brings comfort and nutrition to your table. Whether you’re making it for a regular family meal or a special occasion, this dish is sure to be a hit with everyone! Enjoy the rich, creamy texture and the blend of aromatic spices that make this dal so special.
