jain dal makhani recipe no onion no garlic dal makhani dal makhani restaurant style #foodshorts

jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style |
by Tarla Dalal


3/4 cup urad (whole black lentil)
3 tbsp rajma (kidney beans)
1 tsp cumin seeds (jeera)
2 green chillies , slit lengthwise
1 small stick of cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 tsp dried ginger (adrak) powder
1 1/2 cups fresh tomato pulp
1/2 cup fresh cream
3 tbsp butter
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)
2 tbsp butter

To make jain dal makhani, clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.
Combine the dals and salt with 3 cups of water and pressure cook for 7 whistles or until the dals are overcooked. Whisk well and keep aside.
Heat the butter in a deep pan and add the cumin seeds.
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and saut on a medium flame for few seconds.
Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp.
Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the dal mixture, salt and cup of water and simmer for 10 to 15 minutes.
Add the fresh cream, mix well and cook further for 2 minutes on medium flame.
Serve the jain dal makhani hot garnished with the coriander and butter.



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