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 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.
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| Lentil dishes | |
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- 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.