Dal makhani
 Dal makhani served with steamed white rice | |
| Alternative names | Urad ki Dal, Mash ki Dal, Maa ki dal |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | Punjab |
| Associated cuisine | Indian, Pakistani |
| Created by | |
| Main ingredients | urad dal (black gram) |
| 350 kcal (1465 kJ) | |
| Similar dishes | Butter chicken Paneer makhani |
Dal makhani (pronounced [daːl ˈmək.kʰə.ni]) is a dish originating in Punjab region.[2] A relatively modern variation of traditional lentil dishes, it is made with urad dal (black beans) and other pulses, and includes butter and cream (makhani is a Punjabi word for butter).[3][4]
Etymology
Dal means lentils or pulses. Makhan is the Hindi word for butter. Makhani means buttery.[4]
History
Kundan Lal Jaggi and Kundan Lal Gujral were both Punjabi Hindu migrants from Peshawar, who had already invented the butter chicken in the Moti Mahal restaurant, in the Daryaganj neighborhood of Old Delhi, during the early 1950s, after the Partition of India. They were now looking to create a vegetarian dish that would complement it.
A regular diner at the restaurant that Jaggi and Gujral ran suggested that something exciting could be created out of urad dal commonly used in traditional dishes, leading to the invention of dal makhani.[5]
Preparation
Dal Makhani is traditionally prepared by first soaking black lentils (urad dal) and red kidney beans (rajma) overnight. The soaked lentils and beans are then boiled or pressure-cooked until tender.[6]
Separately, a masala (spice mixture) is prepared by heating ghee in a pot, then adding onions, a bay leaf, and an optional cardamom pod. The onions are sautéed until golden brown, and ginger-garlic paste is added until the raw aroma dissipates. Tomato puree, Kashmiri chili powder, and garam masala are stirred into the mixture and cooked until the oil separates.[6]
The boiled lentils and beans are then combined with the masala and simmered on low heat, occasionally mashing some of the lentils to achieve a creamy texture. Kasuri methi (dried fenugreek leaves) and butter are added toward the end, and the dish is cooked until thick and creamy.[6]
Dal Makhani is typically garnished with a small amount of cream or yogurt and chopped coriander. It is commonly served with Jeera Rice (cumin-flavored rice) or naan.[6]
See also
| Regional cuisines | |
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| Ingredients | |
| Preparation & cooking | |
| See also | |
- ^ "Rude food | Black magic". Hindustan Times. 12 March 2010.
- ^ "The modern dal makhani was invented by Moti Mahal by Vir Sanghvi".
Gautam's theory is that the Punjabis of east Punjab and of Lahore did not make a whole urad dal. This was the specialty of Punjabis in Peshawar. Dhabas (there were relatively few restaurants in those days) sold a black dal made with whole urad and served with a few rotis.When the Peshawaris came over after the Partition, they brought this dal with them. As many Peshawari Punjabis became restaurateurs, this was the dal they put on their menus
- "Easy Traditional Dal Makhani". Quality Natural Foods. 17 June 2022. Archived from the original on 7 December 2022. Retrieved 24 July 2024.
Dal makhani is a dish originating in New Delhi, India.
- Preston, Matt (29 October 2019). More. Pan Macmillan Australia. p. 142. ISBN 9781760789084.
It's amazing that one chef and one restaurant in Delhi lay claim to creating so many of the dishes that are now seen as Indian signatures around the world, such as butter chicken, Seekh kebab, barrah kebab and this vegetarian lentil and kidney bean dish (dal makhani). So, all hail to chef Kundan Lal Jaggi, his partners Kundan Lal Gujral and Thakur Das Mago, and the pioneering kitchens of the Moti Mahal in Delhi.
- "Easy Traditional Dal Makhani". Quality Natural Foods. 17 June 2022. Archived from the original on 7 December 2022. Retrieved 24 July 2024.
- ^ "The rich and creamy dal makhani". Gulf Times. 31 August 2017 – via Gale Onefile.
- ^ a b M. R. Srinivasan; C. P. Anantakrishnan (1964). Milk products of India. Indian Council of Agricultural Research. pp. 19–.
Chapter IV Makhan - Desi Butter Makhan is an indigenous (desi) butter obtained invariably by churning dahi with crude devices. Very little makhan is utilized for direct consumption except for sacrificial or medicinal purposes. Almost the ...
- ^ "Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi". Archived from the original on 11 June 2015.
- ^ a b c d Wellbeing, SA (28 October 2024). "Multicultural Recipes" (PDF). wellbeingsa.sa.gov.au. Retrieved 28 October 2024.