Dal makhani

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	India
Created by	Kundan Lal Gujral, Kundan Lal Jaggi[citation needed]
Main ingredients	urad dal (black gram)
Food energy; (per serving)	350 kcal (1465 kJ)
Similar dishes	Butter chicken, Paneer makhani

Dal makhani (pronounced [d aː l 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]

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]

References[edit]

↑ "Rude food | Black magic". Hindustan Times. 12 March 2010.
↑ "The modern dal makhani was invented by Moti Mahal by Vir Sanghvi".
↑ "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 ...
↑ ^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.

Template:Lentil dishes

[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.

[SrinivasanAnantakrishnan1964-4] 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 ...

[:0-5] 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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History[edit]

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