Dal makhani
 Dal makhani served with steamed white rice | |
| Alternative names | Urad ki Dal, Mash ki Dal, Maa ki dal |
|---|---|
| Place of origin | India[1] |
| Region or state | Delhi[1][2] |
| Associated cuisine | Indian |
| Created by | |
| Main ingredients | urad dal (black gram) |
| 350 kcal (1465 kJ) | |
| Similar dishes | Butter 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
- ^ 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) - ^ 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.
- ^ a b c "Rude food | Black magic". Hindustan Times. 12 March 2010.
- ^ "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 ...
- ^ 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.
