How to make Jain Dal Makhni -

A Jain dal preparation with a combination of sabut urad dal and rajma

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole Black Grams, Red Kidney Beans

Cuisine : Indian

Course : Dals and Kadhis

For more recipes related to Jain Dal Makhni checkout Lalla Mussa Dal - SK Khazana. You can also find more Dals and Kadhis recipes like Sprouted Hara Chana Amti Turichi Gode Varan Muradabadi Dal Chatpati Moong Daal

Jain Dal Makhni

Jain Dal Makhni Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Jain Dal Makhni Recipe

  • Whole Black Grams soaked overnight 3/4 cup

  • Red Kidney Beans soaked overnight 2 tablespoons

  • Salt to taste

  • Butter 4 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies slit 2

  • Cinnamon 1 inch stick

  • Green cardamoms 3

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Tomatoes pureed 3 large

  • Fresh cream 3/4 cup

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Combine sabut urad and rajma in a pressure cooker. Add two cups of water and salt. Pressure cook till four to five whistles or till they are completely cooked and soft. Open the lid when the pressure has reduced and whisk till they almost completely mashed. Heat three tablespoons butter in a deep pan and add cumin seeds.

Step 2

When they begin to change colour, add green chillies, cinnamon, cloves and green cardamoms and sauté till fragrant. Add red chilli powder, turmeric powder, dry ginger powder and tomato puree and sauté on medium heat till the oil begins to separate from the masala.

Step 3

Add the dal mixture, one cup of water and stir to mix well. Adjust salt and simmer for ten minutes or till the required consistency is reached. Add cream and mix well. Serve hot garnished with coriander leaves and topped with the remaining butter.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.