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{{short description|Dish originating from the Indian subcontinent}}
{{short description|Dish originating in Delhi, India}}
{{Use dmy dates|date=May 2019}}
{{Use dmy dates|date=May 2019}}
{{Infobox food
{{Infobox food
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| caption = Dal makhani served with steamed white rice
| 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 = [[Indian subcontinent]]
| country = [[India]]<ref name ='MonishGujral' />
| region = [[Delhi]]<ref name ='MonishGujral' /><ref name =TIE>{{cite news |date=January 3, 2020 |last=A. |first=Divya |url=https://indianexpress.com/article/lifestyle/food-wine/the-legend-of-daal-makhani-moti-mahal-daryaganj-6197058/ |url-status=live |url-access=registration |access-date=November 30, 2023 |archive-url=https://web.archive.org/web/20230122174144/https://indianexpress.com/article/lifestyle/food-wine/the-legend-of-daal-makhani-moti-mahal-daryaganj-6197058/ |archive-date=January 22, 2023 |title=The legend of Daal Makhani |publisher=[[The Indian Express]] |language=en-IN }}</ref>
| region = [[Punjab]]
| associated_cuisine = [[Indian cuisine|Indian]] [[Pakistani cuisine|Pakistani]]
| associated_cuisine = [[Indian cuisine|Indian]]
| creator = {{plainlist|
| creator = {{plainlist|
*[[Kundan Lal Gujral]]
*[[Kundan Lal Gujral]]<ref name =TIE />
*[[Kundan Lal Jaggi]]<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]]<ref name=BMStory>{{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>}}
| course =
| course =
| served =
| served =
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| similar_dish = [[Butter chicken]] <br /> [[Paneer makhani]]}}
| similar_dish = [[Butter chicken]] <br /> [[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 [[Punjab]] region.<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|quote= Gautam’s theory is that the Punjabis of east Punjab and of Lahore did not make a whole urad dal. This was the specialty of Punjabis in Peshawar. Dhabas (there were relatively few restaurants in those days) sold a black dal made with whole urad and served with a few rotis.When the Peshawaris came over after the Partition, they brought this dal with them. As many Peshawari Punjabis became restaurateurs, this was the dal they put on their menus}}</ref> A relatively modern variation of traditional lentil dishes, it is made with ''[[Vigna mungo|urad dal]]'' (black lentils) and other pulses, and includes [[butter]] and [[cream]] (''makhani'' is a Punjabi word 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>
'''''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 an [[Indian cuisine|Indian dish]] originating in [[Delhi]].<ref name =TIE /> A relatively modern variation of traditional lentil dishes, it is made with ''[[Vigna mungo|urad dal]]'' (black lentils) and other pulses, and includes [[butter]] and [[cream]] (''makhani'' is a Punjabi word 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==
Restauranter [[Monish Gujral]] writes that the curry was developed at the [[Moti Mahal (restaurant)|Moti Mahal]] restaurant<ref name ='MonishGujral'>{{cite book |date=April 17, 2009 |author=[[Monish Gujral|Gujral, Monish]] |url=https://www.google.co.in/books/edition/Moti_Mahal_Cook_Book/e2tlD4jrk6kC?hl=en&gbpv=1 |url-status=live |access-date=December 1, 2023 |title=Moti Mahal Cook Book: On the Butter Chicken Trail |page=182 |quote=Moti Mahal, the restaurant that gave the world the celebrated butter chicken, the tandoori chicken and the dal makhani. |publisher=[[Penguin Books|Penguin Books Limited]] |isbn=9788184758092 |language=en-IN }}</ref><ref name =TIE /><ref name=BMStory /> in the [[Daryaganj]] neighbourhood of [[Old Delhi]] in the 1950s after the [[Partition of India]] by [[Kundan Lal Jaggi]] and [[Kundan Lal Gujral]], who were both both [[Punjabi Hindu]] migrants from [[Peshawar]].<ref name=":0"/><ref name=BMStory /><ref name =TIE />
⚫
[[Kundan Lal Jaggi]] and [[Kundan Lal Gujral]], both [[Punjabi Hindus|Punjabi Hindu]] migrants from [[Peshawar]],<ref name=":0"/> 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 (restaurant)|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=dead|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>

⚫
Jaggi and Gujral had already invented [[butter chicken]]<ref name=":0" /><ref name =TIE /> and were looking to create a vegetarian dish that would complement it. A regular customer<ref name =TIE /> at [[Moti Mahal (restaurant)|Moti Mahal]], the restaurant that Jaggi ran in [[Daryaganj]] in Delhi, suggested that something exciting could be created<ref name=":0" /> by making a version of ''urad dal'' commonly used in traditional dishes,<ref name=":0" /> fused with tomatoes and butter<ref name =TIE /> and slow cooked,<ref name =TIE /> 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=dead|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><ref name =TIE />


==See also==
==See also==
{{Portal|Food|India|Pakistan}}
{{Portal|Food|India}}
* [[List of legume dishes]]
* [[List of legume dishes]]
* [[Punjabi cuisine]]
* [[Punjabi cuisine]]
* [[Indian cuisine]]


==References==
==References==
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{{cookbook|Dal Makhani}}
{{cookbook|Dal Makhani}}


{{Cuisine of Pakistan}}
{{Indian Dishes}}
{{Indian Dishes}}
{{Lentil dishes}}
{{Lentil dishes}}
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[[Category:Pakistani curries]]
[[Category:Pakistani curries]]
[[Category:Lentil dishes]]
[[Category:Lentil dishes]]
[[Category:Indian cuisine]]
[[Category:North Indian cuisine]]
[[Category:North Indian cuisine]]
[[Category:Punjabi cuisine]]
[[Category:Punjabi cuisine]]

Revision as of 06:04, 13 December 2023

Dal makhani
Dal makhani served with steamed white rice
Alternative namesUrad ki Dal, Mash ki Dal, Maa ki dal
Place of originIndia[1]
Region or stateDelhi[1][2]
Associated cuisineIndian
Created by
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 an Indian dish originating in Delhi.[2] A relatively modern variation of traditional lentil dishes, it is made with urad dal (black lentils) and other pulses, and includes butter and cream (makhani is a Punjabi word for butter).[4][5]

History

Restauranter Monish Gujral writes that the curry was developed at the Moti Mahal restaurant[1][2][3] in the Daryaganj neighbourhood of Old Delhi in the 1950s after the Partition of India by Kundan Lal Jaggi and Kundan Lal Gujral, who were both both Punjabi Hindu migrants from Peshawar.[6][3][2]

Jaggi and Gujral had already invented butter chicken[6][2] and were looking to create a vegetarian dish that would complement it. A regular customer[2] at Moti Mahal, the restaurant that Jaggi ran in Daryaganj in Delhi, suggested that something exciting could be created[6] by making a version of urad dal commonly used in traditional dishes,[6] fused with tomatoes and butter[2] and slow cooked,[2] leading to the invention of dal makhani.[6][2]

See also

References

  1. ^ a b c Gujral, Monish (17 April 2009). Moti Mahal Cook Book: On the Butter Chicken Trail. Penguin Books Limited. p. 182. ISBN 9788184758092. Retrieved 1 December 2023. Moti Mahal, the restaurant that gave the world the celebrated butter chicken, the tandoori chicken and the dal makhani.{{cite book}}: CS1 maint: url-status (link)
  2. ^ a b c d e f g h i j A., Divya (3 January 2020). "The legend of Daal Makhani". The Indian Express. Archived from the original on 22 January 2023. Retrieved 30 November 2023.
  3. ^ a b c "Rude food | Black magic". Hindustan Times. 12 March 2010.
  4. ^ "The rich and creamy dal makhani". Gulf Times. 31 August 2017 – via Gale Onefile.
  5. ^ 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 ...
  6. ^ a b c d e "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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