Dal makhani

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Dal makhani
Dal Makhani.jpg
Alternative names Maa di daal
Place of origin India and Pakistan
Region or state Punjab
Creator Kundan Lal Gujral of Moti Mahal [1][2][3]
Main ingredients Rajma (kidney beans) and urad dal (black gram)
Food energy
(per serving)
350[citation needed] kcal
Cookbook:Dal makhani  Dal makhani

Dal makhani (Hindi: दाल मखनी, Punjabi: ਦਾਲ ਮੱਖਣੀ) ("Buttery Lentil") is a popular dish originating from the Punjab region of the Indian subcontinent. The primary ingredients in dal makhani are whole black lentil (urad) and red kidney beans (rajma), butter and cream.

History[edit]

Dal makhani was a staple in United India before partition. It was popularized in India following partition, when many people from the Punjab migrated to the northern regions of India.[4] As the Punjabi diaspora migrated across India and internationally, the dish was introduced to local consumers by entrepreneurial Punjabi migrants Kundan Lal Gujral and Kundan Lal Jaggi who opened the Moti Mahal restaurant in Daryaganj, Delhi, India.[5] Dal makhani is now universally recognized as a quintessentially Indian dish, and variations of the fare are served in a wide variety of eateries and restaurants internationally. Dal Makhani’s popularity is due in part to its versatility and the rich vegetarian dish can be served as a main meal, included in a buffet (thali) or as an accompaniment to a principal meal. In India, soups and curries with a red or yellow lentil base are an important staple; however, due to dal makhani's rich texture and lengthy preparation process, many Indians only consume the dish on days of significance, such as birthdays, national holidays, weddings and religious observances.

Preparation[edit]

The traditional preparation of dal makhani involves a series of time-consuming procedures, which can take up to 24 hours to complete. However, with the availability of modern cooking equipment, including electric pressure cookers, the preparation time of the dish has reduced significantly to 2–3 hours.

See also[edit]

Notes[edit]

References[edit]

  1. ^ Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Moti Mahal Cookbook (1.0 ed.). Delhi, India: Penguin India. ISBN 9780143419860. 
  2. ^ "Who invented the dal makhani?". NDTV Food. IANS. Retrieved 12 August 2014. 
  3. ^ Sanghvi, Vir (26 July 2014). "Bukhara: It’s old but it works". Hindustan Times. 
  4. ^ Prashant Bharadwat, Asim Khwaja, Atif Mian (30 August 2008). "The Big March: Migratory Flows After the Partition of India" (ARTICLE). Economic and Policy Weekly. pp. 39–49. Retrieved 29 April 2012. 
  5. ^ Sanghvi, Vir. "The modern dal makhani was invented by Moti Mahal".