- Total time
- 10 min
- Serves
- 1-2
- Occasion
- Quick lunch
- Steps
- 5
No onion. No garlic. No compromise — and no argument at the table. Done in ten minutes.
· Ingredients
- The pouch
- Jain Dal Makhani · ₹190 · 1–2 people
- Inside
- Whole urad dal, Tomato, Cream, Butter, Ginger (Jain-acceptable, optional in some kitchens), Kasuri methi, Pure Jain spice blend.
And alongside
- 01Jeera rice or plain paratha
- 02Jain-safe pickle
- 03Sweet yoghurt
· The method
- 0:00
Tear the Jain Dal Makhani into a pan on low. The Jain version runs slightly thicker — add a tablespoon of water if paste-like.
- 3 min
Warm jeera rice or plain paratha alongside. For paratha: dry tawa, press flat with a spatula until it puffs.
- 6 min
Off the flame, stir a teaspoon of cold butter into the dal. Glosses the gravy; rounds the finish.
- 8 min
Plate. Top with kasuri methi crushed between the palms — nothing else.
- 9 min
Serve with cold sweetened yoghurt and a warm roti. Jain pickle if you have one.
Ready to cook?
Order the Jain Dal Makhani pouch — ₹190, 1–2 people. We reply in under an hour.