Dal makhani
 Dal makhani and shahi paneer | |
| Alternative names | Urad ki Dal, Mash ki Dal, Maa ki dal |
|---|---|
| Place of origin | India |
| Region or state | Punjab, India |
| Created by | Kundan Lal Gujral,[1] 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 [daːl ˈmək.kʰə.ni]) is a dish originating in New Delhi, India.[2] It is a modern take on the age-old Urad ki Dal (black lentil dal also known as Maa ki Dal).
History[]
Kundan Lal Jaggi had already invented the now world-famous Butter Chicken[3] and was looking to create a vegetarian dish that would complement it. 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.[3]
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 devices 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[]
- List of legume dishes
- North Indian cuisine
References[]
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Wikibooks Cookbook has a recipe/module on |
| show Indian dishes by region |
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- Indian curries
- Pakistani curries
- Lentil dishes
- North Indian cuisine
- Punjabi cuisine
- Pakistani soups and stews
- Vegetarian dishes of India