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.
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.
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
PREP TIME 15 minutes + 6-8 hours soaking time
COOK TIME 1 hour
TOTAL TIME 8 hours + 1 hours and 15 minutes
For pressure cooking dal:
For tempering:
For garnishing:
1. Pressure-cook Dal
Discard water in which dal was soaked. Put in a pressure cooker. Add soaked red kidney beans. Make a potli of all the dry spices i.e. 2 black cardamoms, 3 green cardamoms, and one-and-a-half inch cinnamon. Add salt to taste and natural food colouring one big pinch. Add 1 tbsp butter and one bay leaf and one and a half cup of water. Pressure-cook for 20 minutes after first whistle there after that the pressure release automatically 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 peel able. Transfer the boiled tomatoes in ice cold water. Leave them for 3 to 4 minutes. Discard the skin. Puree the tomatoes in a grinder.
3. Prepare tempering
Heat a pan and add 1tbsp oil. Add 1 tbsp butter once the butter starts to melt add and half teaspoon cumin seeds. When they splatter add one tablespoon of fenugreek leaves. Cook for 10 to 20 seconds. Add in one teaspoon of Kashmiri red chilli powder and cook for 10 seconds.
4. Cook tomato puree
Add the puree of tomatoes cook till the oil oozes out. Add 1 teaspoon ginger paste cook for 30 seconds
5. Add 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, handful of chopped coriander and 2 tablespoons of fresh cream
7. Bon appétit
Serve dal makhani with bread or Makhani or rice of your choice
Please rate us and share your valuable feedback
Visitor Rating: 5 Stars