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Everyone loves Punjabi Dhaba Style Dal Makhani … full on butter, cream and onion-garlic that’s call Punjabi khana. But this time I tried Dal Makhani without onion and garlic, so don’t worry about taste or consistency.
Dal Makhani is a very popular dish from Punjabi region in India. This dal made with whole black lentil, kidney beans and chana dal. This dish gets richness and thick consistency from the use of cream but if you want to skip cream, they you can use whipped yogurt or skip dairy products.
In India, so many people are there who eat everyday meal without onion and garlic, like Jain community and many more like us. I always cook my routine gravies, vegetables and all other recipes without onion and garlic. It’s a myth between us that without onion… taste not good.
To get richness in dal, I used cashew powder, cream and tomatoes. If you are beginner and want perfect taste, try to use dal makhani masala.
Dal Makhani – Jain Style ( No Onion & No Garlic)
Preparation Time: 10 Minutes
Cooking Time: 45 Minutes
Cooking Method: Cooker
1/2 Cup Black Lentils / Sabut Kali Urad
2 Tbsps. Kidney Beans/ Rajma
2 Tbsps. Bengal gram/ Chana Dal
3 Medium Tomatoes, Puree
2 Green Chilies, Finely Chopped
1 Tsp. Ginger, Grated
2 Tbsps. Butter
2 Tbsps. Oil
1/2 Tsp. Cumin Seeds
1/2 Tsp. Black Pepper Powder
Red Chili Powder to Taste
Salt to Taste
1 Tsp. Coriander Powder
1/2 Tsp. Garam Masala
1 Tbsp. Cashew Powder
1/2 Cup Cream
Wash and soak the dals and rajma in water for 6-8 hours or overnight. Add the dals in cooker with salt and 6 cups of water.
Cover the lid and cook till to 30 minutes on low flame after one whistle on high flame. Release the pressure and keep aside to cool.
Blend the tomatoes, ginger, chilies and cashew powder together till to smooth consistency.
Heat the butter and oil together in separate pan. Add cumin seeds when they starts splutter.
Add tomato paste and spices, cook till to oil release.
Heat the dal on low flame, add cream and mix well. Add tomato tadka in dal and mix well again.
Cook the dal for 10-12 Minutes on low flame till to thick consistency.
Garnish with cream and coriander and serve with rice or naan.
Notes: cashew powder gives thickness.. you can avoid also if you want.
Tags: how to make no onion and no garlic dal makhani, dal makhani recipe, jain style dal makhani, Punjabi dal recipe, dhaba dal, kali dal, main course, main dish, vegetarian, medium level cooking, pressure cooker recipes, black lentil recipe, kali urad recipe, Punjabi recipes, Indian dal, simply tadka, blogging marathon, cream recipe, comforting food, healthy recipe.
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12 thoughts on “Dal Makhani – Jain Style ( No Onion & No Garlic)”
This is one of my favourite daals and I like the way you have made it Jain . Keeper recipe ! Bookmarking !
Fantastic presentation Preeti..and I love this combination…looks so inviting!
No onion garlic dal makhani is mouthwatering. Nice presentation.
That's a delicious dal makhani Preeti — I'm sure it tastes amazing even without onion and garlic.
No onion no garlic Dal makhani, wow am in love with this dish.
Wonderful preparation and presentation too! I agree that no onion-no garlic doesn't mean no taste!!
omg, that looks really awesome. Wonderful presentation and i'm sure it must be delicious.
Preeti the pictures are tempting, Awesome presentation!!
Awesome clicks and love the cream swirl added to it!!
What a lovely looking bowl of Dal Makahani this is. I love the no onion version as we have many occasions when we go onion free. I am bookmarking to make this soon.
A rich creamy dal makhani… I have to cook so many dishes without onion and garlic for my mother in law and people ask how I do it ! I get surprised when I'm asked that question.
Dal makhani cooked to perfection…It must have tasted wondrous.