Jain Dal Makhani | Dal Makhani Recipe without Onion Garlic | Jain Recipes

Jain Dal Makhani recipe is whole black lentil (sabut urad) preparation that is absolutely creamy buttery and superbly delicious. This particular recipe is a tomato based recipe because it has no onion or garlic. It has very nice flavors of butter, fenugreek leaves and tomatoes with the hint of ginger. This recipe is very useful when we are not eating onion garlic because of many reasons.

Let’s talk about the ingredients for dal makhani recipe without onion garlic

Dal Makhani without onion or garlic calls for tomatoes. Here I am using salad tomatoes because they are not tangy or sour. They are just perfect for this recipe because they compliment others flavors of dal makhani. It is very important to make a puree of the tomatoes and use instead of grinding those tomatoes and using them. A proper puree will give dal makhani a very smooth texture. To add a kick to the Dal Makhani I am adding ginger paste. While boiling the lentils I have used some spices. This takes the dal makhani to another level altogether.  Apart from that, I’ve also used butter while pressure cooking. Basically, a lot of work has to be done if we are omitting onions and garlic.

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How to make Dal Makhani without Onion Garlic

1. Pressure-cook Dal : Make a potli of all the dry spices i.e. 2 black cardamoms, 3 green cardamoms, and one-and-a-half inch cinnamon. Discard water in which dal was soaked. Put it in a pressure cooker. Add soaked red kidney beans. Add salt to taste and one pinch natural food coloring. Add 1 tbsp butter and one bay leaf and one and a half cup of water. Pressure-cook for 20 minutes after the first whistle. Let the pressure release. Check dal. It should be soft and mushy.


2. Make tomato puree : Remove the top of the tomato; make a cross at the bottom. Boil the tomatoes for 3 to 4 minutes or till they are peeling able. Transfer the boiled tomatoes to ice cold water. Leave them for 3 to 4 minutes. Discard the skin. Puree the tomatoes in a grinder.


3. Prepare to temper : Heat a pan and add 1tbsp oil. Add one tbsp butter once the butter starts to melt add half teaspoon cumin seeds. When they crackle add one tablespoon of fenugreek leaves. Cook for 10 to 20 seconds. Add one teaspoon of Kashmiri red chili powder and cook for 10 seconds.


4. Cook tomato puree : Add one teaspoon ginger paste cook for 30 seconds


5. Add the tempering to the cooked dal : Discard the potli of spices. Add the prepared tempering to dal. Add water as much required. Let the dal simmer for 20-25 minutes. Keep stirring occasionally. Add water as and when required. Mix well, check the consistency and seasoning and adjust the same if required.


6. Garnish : To garnish add 1 tbsp butter, 1 teaspoon fenugreek leaves, a handful of chopped coriander and 2 tablespoons of fresh cream


7. Bon appétit : Serve this jain dal makhani recipe with bread or rice of your choice



Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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