Dal makhani: Difference between revisions

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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==

Latest revision as of 03:38, 21 June 2022


Dal Makhani
Dal makhani served with steamed white rice
Alternative namesUrad ki Dal, Mash ki Dal, Maa ki dal
Place of originIndia
Region or stateIndia
Created byKundan Lal Gujral,[1] Kundan Lal Jaggi[citation needed]
Main ingredientsurad dal (black gram)
Food energy
(per serving)
350 kcal (1465 kJ)
Similar dishesButter chicken, Paneer makhani

Dal makhani (pronounced [daːl ˈmək.kʰə.ni]) is a dish originating in New Delhi, India.[2] A relatively modern variation of traditional lentil dishes, it is made with urad dal (black lentil) and other pulses, and includes butter and cream (makhan is Hindi for butter).[3][4]

History[edit | edit source]

Kundan Lal Jaggi and Kundan Lal Gujral had already invented butter chicken[5] 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.[5]

See also[edit | edit source]

References[edit | edit source]

  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. ↑ 5.0 5.1 "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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