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✨ Dal Makhani without Onion & Garlic | Jain Style | Satvik Brahmakumari Recipe ✨
A wholesome, creamy, and flavourful Dal Makhani made without onion & garlic — perfect for Jain food lovers, Brahmakumari diet, or anyone looking for a sattvic, light yet rich meal. 🌿

This recipe uses whole black urad dal & rajma slow-cooked with pure desi ghee, fresh tomato puree, and mild spices to create a dish that’s both digestive-friendly and soul-satisfying.
No artificial colours, no preservatives — just pure taste & love. 💛

Enjoy this dal with hot chapati, jeera rice, or paratha for a complete healthy meal.

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Ingredients (No Onion & Garlic – Jain/Brahmakumari style)
• Whole Black Urad Dal (Sabut Urad) – 1 cup
• Rajma (Kidney Beans) – ¼ cup
• Tomato – 3 (pureed)
• Fresh Cream – 3 tbsp (or homemade malai)
• Desi Ghee – 2 tbsp
• Green Chilli – 1 (slit)
• Ginger – 1 tsp (finely grated)
• Turmeric Powder – ½ tsp
• Red Chilli Powder – ½ tsp
• Coriander Powder – 1 tsp
• Garam Masala – ½ tsp
• Salt – as per taste
• Kasuri Methi – ½ tsp (crushed)
• Fresh Coriander Leaves – for garnish
• Water – as needed

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Method

1️⃣ Soak & Boil – Soak urad dal & rajma overnight. Next day, drain water, rinse, and pressure cook with 3–4 cups water, turmeric, and a little salt for 6–7 whistles until soft.

2️⃣ Prepare Base – In a heavy-bottom pan, heat desi ghee, add grated ginger & green chilli, sauté for 30 seconds.

3️⃣ Add Tomatoes & Spices – Add tomato puree, red chilli powder, coriander powder, and salt. Cook until ghee separates.

4️⃣ Mix Dal – Add boiled dal & rajma to the pan. Stir well, add water for desired consistency, and simmer on low flame for 20–25 minutes, stirring occasionally.

5️⃣ Creamy Touch – Add fresh cream, kasuri methi, and garam masala. Cook for 5 minutes.

6️⃣ Serve – Garnish with fresh coriander leaves and a dollop of ghee. Serve hot with chapati, naan, or jeera rice.

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