Dal Makhani Jain
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Dal Makhani Jain is a majestic, robust, and profoundly aromatic Punjabi classic, uniquely celebrated for its slow-cooked core and intense buttery profile without root vegetables. This recipe features specifically prepared whole black lentils and kidney beans simmered with a bold infusion of butter, cream, and a silky smooth tomato gravy. Known for its sophisticated dark-maroon appearance and status as a world-famous mandatory main-course in traditional high-end Jain dining, it represents the soulful heart of heritage 'Satvik-Dal' innovations. The taste is intensely rich and savory, with the slow simmering providing a unique professional-grade velvety lift. Best enjoyed hot. A mandatory choice for the sophisticated food seekers.
Ingredients
Cooking Instructions
Tips & Secrets
- Using Kashmiri red chili powder is mandatory for achieving the most professional-grade deep maroon color without high heat.
- Ensuring the dal is mashed slightly while cooking provides the absolute secret to achieving a superior professional-grade creaminess.
- The addition of a little butter at every stage provides the essential professional-grade royal richness.
- Always serve hot specifically to ensure the signature professional-grade buttery texture is maintained.
Nutritional Information(Per 1 bowl (300g))
280 kcal
14g
16g
24g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.