How to make Jain Dal Makhni -
A Jain dal preparation with a combination of sabut urad dal and rajma
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 Masoor Dal Methi mutton korma Thikri Ki Dal Langarwali Dal- Sk Khazana
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
Method
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.
Nutrition Info
Calories : 383.15 Kcal
Carbohydrates : 40.42 gm
Protein : 17.215 gm
Fat : 13.805 gm
Other : 1.52
Most Visited Recipes
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 www.sanjeevkapoor.com 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.
