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← Older revision		Revision as of 03:38, 21 June 2022
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	{{Infobox food		{{Infobox food
	\| name = Dal Makhani		\| name = Dal Makhani
	\| image = Dal ~~Makhni & Shahi Paneer~~.jpg		\| image = Punjabi style Dal Makhani.jpg
	\| image_size = 300px		\| image_size = 300px
	\| caption = Dal makhani ~~and [[shahi paneer]]~~		\| 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 = [[India]]		\| country = [[India]]
	\| region = ~~[[New Delhi]],~~ India		\| region = India
	\| creator = [[Kundan Lal Gujral]],<ref>{{cite news \|title=Rude food {{!}} Black magic \|url=https://m.hindustantimes.com/india/rude-food-black-magic/story-GsagBxylbzMKQn9YFLeMwO.html \|work=Hindustan Times \|date=12 March 2010 \|language=en}}</ref> [[Kundan Lal Jaggi]]{{citation needed\|date=March 2021}}		\| creator = [[Kundan Lal Gujral]],<ref>{{cite news \|title=Rude food {{!}} Black magic \|url=https://m.hindustantimes.com/india/rude-food-black-magic/story-GsagBxylbzMKQn9YFLeMwO.html \|work=Hindustan Times \|date=12 March 2010 \|language=en}}</ref> [[Kundan Lal Jaggi]]{{citation needed\|date=March 2021}}
	\| course =		\| course =
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	\| other =		\| other =
	\|similar_dish=[[Butter chicken]], [[Paneer makhani]]}}		\|similar_dish=[[Butter chicken]], [[Paneer makhani]]}}
	'''Dal ~~Makhani~~''' (pronounced [<nowiki/>[[Voiced dental plosive\|d]][[Open central unrounded vowel\|aː]][[Voiced alveolar lateral approximant\|l]] [[Help:IPA/Hindi and Urdu\|<nowiki>ˈmək.kʰə.ni]</nowiki>]]) is a dish originating in [[New Delhi]], India.<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}}</ref> It is ~~a modern take on the age-old~~ ''[[Vigna mungo\|~~Urad ki Dal~~]]'' (black lentil dal ~~also known as Maa ki Dal~~).		'''''Dal makhani''''' (pronounced [<nowiki/>[[Voiced dental plosive\|d]][[Open central unrounded vowel\|aː]][[Voiced alveolar lateral approximant\|l]] [[Help:IPA/Hindi and Urdu\|<nowiki>ˈmək.kʰə.ni]</nowiki>]]) is a dish originating in [[New Delhi]], India.<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}}</ref> A relatively modern variation of traditional lentil dishes, it is made with ''[[Vigna mungo\|urad dal]]'' (black lentil) and other pulses, and includes [[butter]] and [[cream]] (''makhan'' is Hindi for butter).<ref>{{Cite news \|date=2017-08-31 \|title=The rich and creamy dal makhani \|work=[[Gulf Times]] \|via=[[Gale (publisher)\|Gale Onefile]]}}</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==
	~~[[File:Punjabi style Dal Makhani.jpg\|thumb\|Dal makhani served with rice]]~~		[[Kundan Lal Jaggi]] and Kundan Lal Gujral had already invented [[butter chicken]]<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 [[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''.<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=live\|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>
	[[Kundan Lal Jaggi]] had already invented ~~the now world famous~~ [[~~Butter~~ chicken~~\|Butter Chicken~~]]<ref name=":0" /> and ~~was~~ looking to create a vegetarian dish that would complement ~~this legendary creation~~. A regular diner at Moti Mahal, the restaurant that Jaggi ran ~~with two other partners~~, suggested that something exciting ~~should~~ be created out of the ~~maa ki~~ dal.<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=live}}</ref>

	~~== Preparation ==~~
	Dal Makhani is made using black lentils (urad dal) and red kidney beans (rajma) that have been soaked overnight. These are mixed with tomato puree, a selection of herbs and spices that include garam masala,sabzi masala, ginger-garlic paste, and a large amount of butter. The mix is left to cook overnight on a tandoor so the dal can get a distinct smoky flavor. The dal is served with a generous garnish of fresh butter.

	~~The Rich [[Dal]] is usually served with [[Naan]], boiled rice etc.~~

	Today, with modern gadgets like the pressure cooker, making dal makhani is not an elaborate time consuming process; however, soaking the pulses is an unavoidable necessity. It is an age old recipe with rich amounts of flavour in every bite.

	==See also==		==See also==

>SdkbBot: General fixes, removed erroneous space

2021-06-21T15:49:58Z

General fixes, removed erroneous space

New page

{{short description|Dish originating from the Indian subcontinent}}
{{Use dmy dates|date=May 2019}}
{{Infobox food
| name = Dal Makhani
| image = Dal Makhni & Shahi Paneer.jpg
| image_size = 300px
| caption = Dal makhani and [[shahi paneer]]
| alternate_name = Urad ki Dal, Mash ki Dal, Maa ki dal
| country = [[India]]
| region = [[New Delhi]], India
| creator = [[Kundan Lal Gujral]],<ref>{{cite news |title=Rude food {{!}} Black magic |url=https://m.hindustantimes.com/india/rude-food-black-magic/story-GsagBxylbzMKQn9YFLeMwO.html |work=Hindustan Times |date=12 March 2010 |language=en}}</ref> [[Kundan Lal Jaggi]]{{citation needed|date=March 2021}}
| course =
| served =
| main_ingredient = [[urad dal]] (black gram)
| variations =
| calories = 350
| other =
|similar_dish=[[Butter chicken]], [[Paneer makhani]]}}
'''Dal Makhani''' (pronounced [<nowiki/>[[Voiced dental plosive|d]][[Open central unrounded vowel|aː]][[Voiced alveolar lateral approximant|l]] [[Help:IPA/Hindi and Urdu|<nowiki>ˈmək.kʰə.ni]</nowiki>]]) is a dish originating in [[New Delhi]], India.<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}}</ref> It is a modern take on the age-old ''[[Vigna mungo|Urad ki Dal]]'' (black lentil dal also known as Maa ki Dal).

==History==
[[File:Punjabi style Dal Makhani.jpg|thumb|Dal makhani served with rice]]
[[Kundan Lal Jaggi]] had already invented the now world famous [[Butter chicken|Butter Chicken]]<ref name=":0" /> and was looking to create a vegetarian dish that would complement this legendary creation. A regular diner at Moti Mahal, the restaurant that Jaggi ran with two other partners, suggested that something exciting should be created out of the maa ki dal.<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=live}}</ref>

== Preparation ==
Dal Makhani is made using black lentils (urad dal) and red kidney beans (rajma) that have been soaked overnight. These are mixed with tomato puree, a selection of herbs and spices that include garam masala,sabzi masala, ginger-garlic paste, and a large amount of butter. The mix is left to cook overnight on a tandoor so the dal can get a distinct smoky flavor. The dal is served with a generous garnish of fresh butter.

The Rich [[Dal]] is usually served with [[Naan]], boiled rice etc.

Today, with modern gadgets like the pressure cooker, making dal makhani is not an elaborate time consuming process; however, soaking the pulses is an unavoidable necessity. It is an age old recipe with rich amounts of flavour in every bite.

==See also==
{{portal|Food}}
* [[List of legume dishes]]
* [[North Indian cuisine]]

==References==
{{Reflist}}

{{cookbook|Dal Makhani}}

{{Indian Dishes}}
{{Pakistani dishes}}
{{Lentil dishes}}

[[Category:Indian curries]]
[[Category:Pakistani curries]]
[[Category:Lentil dishes]]
[[Category:North Indian cuisine]]
[[Category:Punjabi cuisine]]
[[Category:Pakistani soups and stews]]
[[Category:Vegetarian dishes of India]]

Dal makhani - Revision history

UpdateBot: robot: Update article (please report if you notice any mistake or error in this edit)

>SdkbBot: General fixes, removed erroneous space