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	'''''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}}</ref> A relatively modern variation of traditional lentil dishes, it is made with '']'' (black beans) and other pulses, and includes ] and ] (''makhani'' is 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>		'''''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}}</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>

	==History==		==History==

Revision as of 03:36, 6 June 2023

Dish originating from the Indian subcontinent

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	Kundan Lal Gujral Kundan Lal Jaggi
Main ingredients	urad dal (black gram)
Food energy (per serving)	350 kcal (1465 kJ)
Similar dishes	Butter chicken Paneer makhani
Cookbook: Dal makhani Media: Dal 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).

History

Kundan Lal Jaggi and Kundan Lal Gujral, both Punjabi Hindu migrants from Peshawar, had already invented butter chicken and were looking to create a vegetarian dish that would complement it. A regular diner at Moti Mahal, the restaurant that Jaggi ran in Daryaganj in Delhi, suggested that something exciting could be created out of urad dal commonly used in traditional dishes, leading to the invention of dal makhani.

The dish has been around for centuries, but it gained popularity in the 20th century, particularly after the Partition of India in 1947. Many Punjabi families migrated to different parts of India and the world, and they brought their cuisine with them, including Dal Makhni.

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
"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.

v t e Cuisine of Pakistan
Regional cuisines	Punjabi Sindhi Kashmiri Parsi Karachi Pashtun Balochi Hazaragi Chitrali Overseas and fusion Balti Pakistani Chinese
Ingredients	Main dishes Bread Condiments Snacks Soups and stews Spices Sweets and desserts
Preparation & cooking	Handi Karahi Tava Tandoor Other
See also	History Etiquette Pakistani chefs Cookbook: Cuisine of Pakistan
Pakistan portal Food portal

Indian dishes

North

Mughlai	Mughlai kabab Keema matar Mughlai paratha Murgh musallam Nihari Pasanda Rezala
Rajasthani	Bati Bikaneri bhujia Churma Dal badam chakki Dal bati Dal bati churma Kanda kachori Laal maans Mirchi bada Panchratna dal
Punjabi	Makki ki roti Pinni Sarson ka saag Tandoori chicken
Kashmiri	Noon chai Rogan josh Shab deg
Uttar Pradeshi	Peda Petha
Other	Aloo gobhi Aloo mutter Baingan bharta Barfi (kaju barfi/kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Dal makhani Dum aloo Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai chicken Kadhi Kahwah Keema Khichra Khichdi Kulcha Korma Kulfi Lassi Matar paneer Mutton curry Naan Palak paneer Pakora Paneer tikka Raita Rajma Rumali roti Sai bhaji Shahi paneer Shami kebab Paneer tikka masala

South

Hyderabadi	Baghaar-e-baingan Chakna Double ka meetha Hyderabadi biryani Hyderabadi haleem Hyderabadi marag Lukhmi Mirchi ka salan Osmania biscuit
Karnataka	Benne dose Bisi bele bath Masala dosa Mysore pak
Kerala	Appam (pesaha appam) Aviyal Sadya Chicken Chettinad Bonda Idiyappam Puttu Thalassery biryani Parotta Pathiri Kozhukkatta Kerala beef fry Malabar matthi curry
Other	Aavakaaya Adhirasam Ariselu Bhaji Chicken 65 Chitranna Curd rice Dahi chutney Dopiaza Dosa Fish moolie Idli Injipuli Jigarthanda Kaalan Kakinada Kaja Kanji Koottu Kuzhambu Murukku Pachadi Palathalikalu Paniyaram Parotta Paruppusilli Pesarattu Payasam Pootharekulu Pongal Ponganalu Poriyal Pulihora Rasam Rice and curry Sakinalu Sambar Sevai Ulava charu Upma Uttapam Vada

West

Gujarati	Dhokla Doodhpak Handvo Khakhra Undhiyu
Maharashtrian	Kombdi vade Misal Thalipeeth Vada pav Veg kolhapuri
Other	Akuri Basundi Bhakri Bhel puri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Kadboli Khatkhate Khandvi Khichdi Kuswar Misal pav Pav bhaji Patoleo Patra ni machhi Pohe Sabudana khichri Sanna Sarapatel Sev puri Shrikhand Solkadhi Vindaloo Xacuti

East

Bengali	Aloo chap Beguni Chomchom Chhenabara Chingri malai curry Chorchori Daab chingri Doi Mishti doi Nabadwip-er lal doi Jalfrezi Jolbhora Indian Chinese cuisine Kati roll Kosha mangsho Kheer Khicuṛi Luchi Machher Jhol Malpua Manohara Mihidana Nikhunti Panta bhat Pantua Paturi Payesh Pitha Radhaballavi Rasgulla Ras malai Roshkodom Sandesh Sarbhaja Sarpuria Sitabhog Shorshe ilish Shukto
Odia	Chandrakanti Chaṛachaṛi Chhena gaja Chhena jalebi Chhena jhili Chhena kheeri Chhena poda Chingudi jhola Dahi baigana Dahi machha Dahibara aludam Enduri pitha Ghuguni Kakara pitha Kanika Khira sagara Khiri Maachha bihana Manda pitha Ou khatta Pakhala Pitha Arisa pitha Chakuli pitha Podo pitha Rasabali Rasgulla Santula Mathapuli
Bihari	Litti Ghugni Sattu Khaja Champaran meat Laddu Tilkut Anarsa Regional (Bhojpuri, Maithil, Magahi)

Miscellaneous

Indian diaspora

Category

v t e Lentil dishes
Ambode Cotechino and lentils Dal makhani Ezogelin Haleem Khichdi Koshary Lentil soup Linsen mit Spätzle Mujaddara Sambar

Categories:

Revision as of 03:36, 6 June 2023

History

See also

References