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Dal Makhani – Jain Recipe

a rich and luscious variety of dal ideal for a festive meal, one of the most well-known recipes made using whole urad dal.

  • 2 tablespoons rajma
  • 3/4 cup urad (whole black lentil)
  • 1 teaspoon cumin seeds
  • 2 cloves
  • 25mm 1 cinnamon stick (dalchini)
  • 2 green chilies
  • 4 cardamoms (elaichi)
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 3/4 cup malai (cream)
  • 4 medium sized tomatoes (for tomato purée)
  • 3 tablespoons ghee
  • coriander (to garnish)
  • salt to taste


  • clean, wash and soak the urad dal and rajma for 5-6 hours separately.
  • after that drain and keep aside. pressure cook both the dals (combined) with salt and 2 cups of water till the dals are overcooked.
  • whisk the dal till it is almost mashed. boil the tomatoes in a pan (to form tomato purée), then grind them and strain the puree to separate the seeds).
  • in a pan, heat ghee. add cumin seeds; as soon as the cumin seeds crackle add cinnamon stick, green chilies, cloves, cardamom and then sauté properly.
  • add the chili powder, turmeric powder and tomato purée.
  • cook this gravy until the oil separates from the gravy.
  • add the dals, 3/4 cup water and salt (if required) to it. simmer for 15-20 minutes. switch off the flame.
  • add the malai (cream) and mix well. garnish it with coriander leaves and some malai (cream) and serve hot.


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