Jain Dal Makhni

A Jain dal preparation with a combination of sabut urad dal and rajma This recipe has featured on the show Khanakhazana.

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Jain Dal Makhni
Main Ingredients Whole Black Grams, Red Kidney Beans
Cuisine Indian
Course Dals and Kadhis
Prep Time 8-10 hour
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Jain Dal Makhni

  • 3/4 cup Whole Black Grams soaked overnight
  • 2 tablespoons Red Kidney Beans soaked overnight
  • to taste Salt
  • 4 tablespoons Butter
  • 1 teaspoon Cumin seeds
  • 2 Green chillies slit
  • 1 inch stick Cinnamon


  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.
  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.
  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.

Nutrition Info

Calories 383.15
Carbohydrates 40.42
Protein 17.215
Fat 13.805
Other Fiber 1.52