Dal Makhani – Jain Style ( No Onion & No Garlic)

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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
Servings: 3
Category: Dal
Cuisine: Punjabi
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)

  1. 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.

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