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| {{short description|Dish originating from |
{{short description|Dish originating from the Indian subcontinent}} | ||
| {{Use dmy dates|date=May 2019}} | {{Use dmy dates|date=May 2019}} | ||
| {{Infobox food | {{Infobox food | ||
| | name = Dal |
| name = Dal makhani | ||
| | image = Punjabi style Dal Makhani.jpg | | image = Punjabi style Dal Makhani.jpg | ||
| | image_size = 300px | | image_size = 300px | ||
| | caption = Dal makhani served with steamed white rice | | caption = Dal makhani served with steamed white rice | ||
| | alternate_name = Urad ki Dal, Mash ki Dal, Maa ki dal | | alternate_name = Urad ki Dal, Mash ki Dal, Maa ki dal | ||
| | country = ] | | country = ] | ||
| | region = ] | | region = ] | ||
| | associated_cuisine = ] | | associated_cuisine = ], ] | ||
| | creator = {{plainlist| | | creator = {{plainlist| | ||
| *] | *] | ||
| Line 21: | Line 21: | ||
| | similar_dish = ] <br /> ]}} | | similar_dish = ] <br /> ]}} | ||
| '''''Dal makhani''''' (pronounced ]]] </nowiki>]]) is a dish originating in ] |
'''''Dal makhani''''' (pronounced ]]] </nowiki>]]) is a dish originating in ] region.<ref>{{Cite web|title=The modern dal makhani was invented by Moti Mahal by Vir Sanghvi|url=https://www.virsanghvi.com/Article-Details.aspx?key=451|quote= 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}} | ||
| *{{cite news |date=June 17, 2022 |publisher=Quality Natural Foods |url=https://www.qualitynaturalfood.com/easy-traditional-dal-makhani/ |title=Easy Traditional Dal Makhani |url-status=live |access-date=July 24, 2024 |archive-url=https://web.archive.org/web/20221207025413/https://www.qualitynaturalfood.com/easy-traditional-dal-makhani/ |archive-date=December 7, 2022 |quote=Dal makhani is a dish originating in New Delhi, India. |language=en-IN}} | |||
| *{{cite book |author=] |date=October 29, 2019 |publisher=] |quote=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. |page=142 |language=en-IN |title=More |isbn=9781760789084 |url=https://books.google.com/books?id=VlmrDwAAQBAJ&dq=dal+makhani+created+delhi&pg=PA242 }}</ref> A relatively modern variation of traditional lentil dishes, it is made with '']'' (black beans) and other pulses, and includes ] and ] (''makhani'' is a Punjabi word for butter).<ref>{{Cite news |date=2017-08-31 |title=The rich and creamy dal makhani |work=] |via=]}}</ref><ref name="SrinivasanAnantakrishnan1964">{{cite book|author1=M. R. Srinivasan|author2=C. P. Anantakrishnan|title=Milk products of India|url=https://books.google.com/books?id=EHdXAAAAMAAJ|year=1964|publisher=Indian Council of Agricultural Research|pages=19–|quote=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 ...}}</ref> | |||
| ==Etymology== | |||
| ''Dal'' means lentils or pulses. ''Makhan'' is the ] word for butter. ''Makhani'' means buttery.<ref name="SrinivasanAnantakrishnan1964" /> | |||
| ==History== | ==History== | ||
| ] and ] |
] and ] were both ] migrants from ], who had already invented the ] in the ] restaurant, in the ] neighborhood of ], during the early 1950s, after the ]. They were now looking to create a ] 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''.<ref name=":0">{{Cite web|title=Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi|url=http://www.sunday-guardian.com/investigation/partition-brought-moti-mahal-a-landmark-in-indias-culinary-history-to-central-delhi|url-status=dead|archive-url=https://web.archive.org/web/20150611000137/http://www.sunday-guardian.com:80/investigation/partition-brought-moti-mahal-a-landmark-in-indias-culinary-history-to-central-delhi |archive-date=11 June 2015 }}</ref> | |||
| == Preparation == | |||
| Dal Makhani is traditionally prepared by first soaking ] (urad dal) and ] (rajma) overnight. The soaked lentils and beans are then boiled or pressure-cooked until tender.<ref name=":02">{{Cite web |last=Wellbeing |first=SA |date=28 October 2024 |title=Multicultural Recipes |url=https://www.wellbeingsa.sa.gov.au/assets/downloads/Recipes/Dal-Makhani-with-Jeera-Rice.pdf |access-date=28 October 2024 |website=wellbeingsa.sa.gov.au}}</ref> | |||
| Separately, a masala (spice mixture) is prepared by heating ] in a pot, then adding onions, a ], 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 ] are stirred into the mixture and cooked until the oil separates.<ref name=":02" /> | |||
| 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. ] (dried fenugreek leaves) and butter are added toward the end, and the dish is cooked until thick and creamy.<ref name=":02" /> | |||
| Dal Makhani is typically garnished with a small amount of cream or yogurt and chopped coriander. It is commonly served with ] (cumin-flavored rice) or ].<ref name=":02" /> | |||
| ==See also== | ==See also== | ||
| {{ |
{{Portal|Food|India|Pakistan}} | ||
| * ] | * ] | ||
| * ] | |||
| * ] | * ] | ||
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| {{cookbook|Dal Makhani}} | {{cookbook|Dal Makhani}} | ||
| {{Cuisine of |
{{Cuisine of Pakistan}} | ||
| {{Indian Dishes}} | {{Indian Dishes}} | ||
| {{Lentil dishes}} | {{Lentil dishes}} | ||
| ] | ] | ||
| ⚫ | ] | ||
| ] | ] | ||
| ⚫ | ] | ||
| ] | ] | ||
| ] | ] | ||
| ] | |||
Latest revision as of 16:46, 20 December 2024
Dish originating from the Indian subcontinent
 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) |
| Food energy (per serving) | 350 kcal (1465 kJ) |
| Similar dishes | Butter chicken Paneer makhani |
Dal makhani (pronounced ) is a dish originating in Punjab region. 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).
Etymology
Dal means lentils or pulses. Makhan is the Hindi word for butter. Makhani means buttery.
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.
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.
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.
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.
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.
See also
References
- "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.
- ^ 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.
- ^ Wellbeing, SA (28 October 2024). "Multicultural Recipes" (PDF). wellbeingsa.sa.gov.au. Retrieved 28 October 2024.
| Cuisine of Pakistan | |
|---|---|
| Regional cuisines | |
| Ingredients | |
| Preparation & cooking | |
| See also | |
| Lentil dishes | |
|---|---|