Ariso Recipes
Jain Style Dal Makhani (No Onion and No Garlic)
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Jain Style Dal Makhani (No Onion and No Garlic). This dish is a sensory celebration of culinary finesse, featuring Urad Dal Whole, Red Kidney Beans. Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.40 minutes.
North Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To begin making the jain style dal makhani, wash and soak the whole urad dal and rajma overnight.
2
Pressure cook the soaked dals with 2 to 3 cups of water for 4 to 5 whistles. simmer for 10 minutes, slightly mash the dals, and set them aside.
3
In the meantime, puree the tomatoes using a mixer grinder and keep the tomato puree aside.
4
Heat ghee in a wok or kadhai over medium flame. add the cinnamon stick, cloves, and black cardamom, allowing them to release their aroma into the ghee.
5
Add the cumin seeds and let them crackle.
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