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Dal Makhani

Dal makhani served with steamed white rice
Alternative names	Urad ki Dal, Mash ki Dal, Maa ki dal
Place of origin	India
Region or state	Delhi
Associated cuisine	Indian
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 New Delhi, India. A relatively modern variation of traditional lentil dishes, it is made with urad dal (black beans) and other pulses, and includes butter and cream (makhan is Hindi 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.

See also

• List of legume dishes
• North Indian cuisine
• Punjabi cuisine

References

1. "Rude food | Black magic". Hindustan Times. 12 March 2010.
2. "The modern dal makhani was invented by Moti Mahal by Vir Sanghvi".
3. "The rich and creamy dal makhani". Gulf Times. 31 August 2017 – via Gale Onefile.
4. 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 ...
5. ^ "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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