Prep Time: 10 mins
Cook Time: 30 Mins
Total Time: 40 Mins
3/4 cup Black Urad Dal (Whole)
1/4 cup Rajma (Large Kidney Beans)
1 teaspoon Cumin seeds (Jeera)
1 inch Cinnamon Stick (Dalchini)
3 Cloves (Laung)
2 Black cardamom (Badi Elaichi)
2 Tomatoes , pureed
1 Green Chilli , finely chopped
1 teaspoon Red Chilli powder
1 teaspoon Garam masala powder
2 teaspoon Dry ginger powder
2 tablespoons Ghee
1 cup Milk , low fat (optional)
Salt , to taste
1 inch Ginger , cut to julienne (optional)
2 tablespoons Fresh cream
Step 1.To begin making the Jain Style Dal Makhani Recipe, wash and soak the whole urad dal and rajma overnight.
Step 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.
Step 3.In the meantime, puree the tomatoes using a mixer grinder and keep aside.
Step 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.
Step 5.Add the cumin seeds and let it crackle.
Step 6.Once the cumin seeds have crackled add the tomato puree, green chillies and cook for 2 minutes.
Step 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.
Step 8.Now, add the cooked dals, season with salt, add water to your desired consistency and simmer for 10 to 15 minutes.
Step 9.At this stage you can even add the milk and let the dal boil.
Step 10.Once the Dal Makhani reaches your desired consistency, switch off the flame. Transfer Dal Makhani to a serving bowl and garnish with ginger julienne and cream.