| Revision as of 14:57, 26 May 2023 editDaandVerse (talk | contribs)7 edits Undid revision 1157113986 by MrOllie (The dish's origin in Delhi and not Punjab is literally sourced with multiple articles)Tags: Undo Reverted references removed← Previous edit | Revision as of 15:22, 26 May 2023 edit undoMrOllie (talk | contribs)Extended confirmed users, Pending changes reviewers, Rollbackers237,330 editsm Reverted 1 edit by DaandVerse (talk) to last revision by MrOllieTags: Twinkle UndoNext edit → | ||
| Line 1: | Line 1: | ||
| {{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}}</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> | ||
| ==History== | ==History== | ||
| ] and ], both ] migrants from ],<ref name=":0"/> had already invented ]<ref name=":0" /> and were looking to create a vegetarian dish that would complement it. A regular diner at Moti Mahal, the restaurant that Jaggi ran in ] 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''.<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> | ] and ], both ] migrants from ],<ref name=":0"/> had already invented ]<ref name=":0" /> and were looking to create a vegetarian dish that would complement it. A regular diner at ], the restaurant that Jaggi ran in ] 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''.<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> | ||
| 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. | |||
| ==See also== | ==See also== | ||
| {{portal|Food|India}} | {{portal|Food|India}} | ||
| {{portal|Food|Pakistan}} | |||
| * ] | * ] | ||
| * ] | |||
| * ] | * ] | ||
| Line 36: | Line 38: | ||
| {{cookbook|Dal Makhani}} | {{cookbook|Dal Makhani}} | ||
| <ref>{{cite web |last1=Katiyar |first1=Ayush |title=Dal Makhani Recipe in Hindi {{!}} दाल मखनी रेसिपी इन हिंदी - Two Minutes Recipe |url=https://twominutesrecipe.blogspot.com/2023/04/dal-makhani-recipe-in-hindi-two-minutes-recipe.html |website=Two Minutes Recipe |publisher=Two Minutes Recipe |access-date=1 April 2023}}</ref> | |||
| {{Cuisine of India}} | {{Cuisine of India}} | ||
| {{Cuisine of Pakistan}} | |||
| {{Indian Dishes}} | {{Indian Dishes}} | ||
| {{Lentil dishes}} | {{Lentil dishes}} | ||
| ] | ] | ||
| ⚫ | ] | ||
| ] | ] | ||
| ⚫ | ] | ||
| ] | ] | ||
| ] | ] | ||
Revision as of 15:22, 26 May 2023
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 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.
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
- "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.
| Cuisine of India | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Regional cuisines |
| ||||||||||
| Ingredients / types of food | |||||||||||
| Preparation and cooking |
| ||||||||||
| Related cuisines | |||||||||||
 Category | |||||||||||
| Cuisine of Pakistan | |
|---|---|
| Regional cuisines | |
| Ingredients | |
| Preparation & cooking | |
| See also | |
| Lentil dishes | |
|---|---|
- Katiyar, Ayush. "Dal Makhani Recipe in Hindi | दाल मखनी रेसिपी इन हिंदी - Two Minutes Recipe". Two Minutes Recipe. Two Minutes Recipe. Retrieved 1 April 2023.