Delicious Dal Makhani Recipe Without Onion and Garlic (Jain)
Dal Makhani is one of the most cherished dishes in North Indian cuisine, known for its rich, creamy texture and hearty flavor. This Jain version of Dal Makhani is made without onions and garlic, making it suitable for those who follow Jain dietary restrictions. With the perfect balance of black urad dal, rajma (kidney beans), and aromatic spices, this recipe promises a flavorful and wholesome meal. Whether you’re preparing it for a family dinner or a festive gathering, this dish is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Urad Dal (Whole) | 1 cup |
| Rajma (Large Kidney Beans) | 1/2 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Homemade Tomato Puree | 1-1/2 cup |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Fresh Cream | 2 tablespoons |
| Butter | 2 tablespoons |
| Milk | 1 cup |
| Garam Masala Powder | 2 teaspoons |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~15g |
| Fat | ~15g |
| Carbohydrates | ~30g |
| Fiber | ~8g |
| Sodium | ~300mg |
| Cholesterol | ~30mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 45 minutes |
| Total Time | 55 minutes |
Servings
| Servings | 4 |
Cuisine
| Cuisine Type | North Indian |
Course
| Course | Lunch |
Diet
| Diet | High Protein Vegetarian |
Instructions
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Soak the Dal and Rajma: Begin by soaking the black urad dal and rajma (kidney beans) in water for at least 8 hours or overnight. This step is crucial as it softens the beans and ensures they cook faster.
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Pressure Cook the Dal and Rajma: After soaking, drain the dal and rajma. In a pressure cooker, add the soaked dal and rajma, along with 1 cup of milk and 2 cups of water. Add the garam masala, cardamom powder, salt, and Kashmiri red chili powder to the mixture. Cook the dal for about 5-6 whistles on medium heat. Once the whistles are done, reduce the heat to low and allow the dal to cook for an additional 20-25 minutes. After cooking, turn off the heat and allow the pressure to release naturally.
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Prepare the Tomato Gravy: While the dal is cooking, heat 2 tablespoons of butter in a heavy-bottomed pan over medium heat. Add the cumin seeds and let them crackle, releasing their aroma. Pour in the homemade tomato puree, and cook the mixture until the tomatoes are well-cooked and the oil begins to separate from the gravy.
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Combine the Dal and Tomato Gravy: Once the tomato puree is ready, add the cooked dal (with the rajma) to the tomato gravy. Stir the mixture gently to combine, ensuring that the dal is well incorporated into the gravy. Taste the dal and adjust the seasoning by adding more salt or spices if necessary.
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Simmer the Dal: Stir the dal makhani well, allowing it to cook on low heat for another 5 minutes. If you prefer a creamier texture, you can lightly mash the dal. Add the fresh cream and kasuri methi (dried fenugreek leaves) to the dal, stirring it in gently. Let the dal simmer for another 5 minutes to allow the flavors to meld together.
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Final Touch: Turn off the heat and your Delicious Dal Makhani is now ready to serve. The dal should have a creamy, rich consistency, and the flavors should be perfectly balanced.
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Serving Suggestions: Serve this delectable dal makhani with hot naan or steamed rice for a complete meal. It also pairs wonderfully with a side of Tandoori Paneer Tikka Masala and a cooling raita for a wholesome and satisfying meal, perfect for weekend lunches or special occasions.
Tips for a Perfect Dal Makhani
- Soak the Beans: Soaking the beans overnight is essential for softening the dal and rajma, ensuring they cook faster and evenly.
- Use Fresh Ingredients: Fresh tomato puree and homemade garam masala powder will elevate the flavor of your dal makhani.
- Simmer for Creaminess: The longer you allow the dal to simmer after adding the cream, the richer and creamier the texture will become.
- Consistency: If you prefer a thinner consistency, add more water or milk while cooking the dal. If you like it thicker, cook it for longer to let the liquid reduce.
Dal Makhani without onion and garlic is not only a delightful dish but also a nourishing one, packed with protein and flavor. It’s a fantastic option for those following Jain dietary practices or simply looking for a lighter version of this beloved dish. Enjoy!
