Jain Style Dal Makhani Recipe
A high protein North Indian Recipes recipe with black urad dal (whole), rajma (large kidney beans), cumin seeds (jeera). Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the Jain Style Dal Makhani Recipe, wash and soak the whole urad dal and rajma overnight
black urad dal (whole)(3/4 cup)rajma (large kidney beans)(1/4 cup) - 2
Pressure cook the soaked dals in 2 to 3 cups of water for 4 to 5 whistles and simmer for 10 minutes; slightly mash the dals and keep aside
- 3
In the meantime, puree the tomatoes using a mixer grinder and keep aside
tomatoes - pureed(2) - 4
Heat ghee in a wok/kadhai on medium flame, add the cinnamon stick, cloves, black cardamom and let it release its aroma into the ghee
black urad dal (whole)(3/4 cup)inch cinnamon stick (dalchini)(1)cloves (laung)(3)black cardamom (badi elaichi)(2)tablespoons ghee(2) - 5
Add the cumin seeds and let it crackle
cumin seeds (jeera)(1 teaspoon) - 6
Once the cumin seeds have crackled add the tomato puree, green chillies and cook for 2 minutes
cumin seeds (jeera)(1 teaspoon)green chilli - finely chopped(1)red chilli powder(1 teaspoon) - 7
Once the tomatoes have cooked add the spice powders including red chilli, garam masala, dry ginger powder and cook until the ghee floats on top
tomatoes - pureed(2)green chilli - finely chopped(1)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)dry ginger powder(2 teaspoon)tablespoons ghee(2)inch ginger - cut to julienne (optional)(1) - 8
Now, add the cooked dals, season with salt, add water to your desired consistency and simmer for 10 to 15 minutes
salt - to taste - 9
At this stage you can even add the milk and let the dal boil
milk - low fat (optional)(1 cup) - 10
Once the Dal Makhani reaches your desired consistency, switch off the flame
- 11
Transfer Dal Makhani to a serving bowl and garnish with ginger julienne and cream
dry ginger powder(2 teaspoon)inch ginger - cut to julienne (optional)(1)tablespoons fresh cream(2) - 12
Serve the Jain Style Dal Makhani recipe along with tawa parathas and kachumber salad for the weeknight dinner
Rate this recipe
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Jain Style Dal Makhani Recipe
A high protein North Indian Recipes recipe with black urad dal (whole), rajma (large kidney beans), cumin seeds (jeera). Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Jain Style Dal Makhani Recipe, wash and soak the whole urad dal and rajma overnight
black urad dal (whole)(3/4 cup)rajma (large kidney beans)(1/4 cup) - 2
Pressure cook the soaked dals in 2 to 3 cups of water for 4 to 5 whistles and simmer for 10 minutes; slightly mash the dals and keep aside
- 3
In the meantime, puree the tomatoes using a mixer grinder and keep aside
tomatoes - pureed(2) - 4
Heat ghee in a wok/kadhai on medium flame, add the cinnamon stick, cloves, black cardamom and let it release its aroma into the ghee
black urad dal (whole)(3/4 cup)inch cinnamon stick (dalchini)(1)cloves (laung)(3)black cardamom (badi elaichi)(2)tablespoons ghee(2) - 5
Add the cumin seeds and let it crackle
cumin seeds (jeera)(1 teaspoon) - 6
Once the cumin seeds have crackled add the tomato puree, green chillies and cook for 2 minutes
cumin seeds (jeera)(1 teaspoon)green chilli - finely chopped(1)red chilli powder(1 teaspoon) - 7
Once the tomatoes have cooked add the spice powders including red chilli, garam masala, dry ginger powder and cook until the ghee floats on top
tomatoes - pureed(2)green chilli - finely chopped(1)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)dry ginger powder(2 teaspoon)tablespoons ghee(2)inch ginger - cut to julienne (optional)(1) - 8
Now, add the cooked dals, season with salt, add water to your desired consistency and simmer for 10 to 15 minutes
salt - to taste - 9
At this stage you can even add the milk and let the dal boil
milk - low fat (optional)(1 cup) - 10
Once the Dal Makhani reaches your desired consistency, switch off the flame
- 11
Transfer Dal Makhani to a serving bowl and garnish with ginger julienne and cream
dry ginger powder(2 teaspoon)inch ginger - cut to julienne (optional)(1)tablespoons fresh cream(2) - 12
Serve the Jain Style Dal Makhani recipe along with tawa parathas and kachumber salad for the weeknight dinner
Rate this recipe
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