Dal makhani

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Dal makhani
Dal Makhni & Shahi Paneer.jpg
Dal Makhni and Shahi paneer
Alternative names Maa di daal
Place of origin Indian subcontinent
Region or state Punjab region
Main ingredients urad dal (black gram)
Food energy
(per serving)
350 kcal (1465 kJ)
Cookbook: Dal makhani  Media: Dal makhani

Dal makhani or dal makhni ("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) with red kidney beans (rajma), butter and cream.


Dal Makhani served with Rice.

Dal makhani is a staple in the Indian subcontinent. It was popularized in India following partition, when many people from the Punjab migrated to the northern regions of India.[1] As the Punjabi diaspora migrated across India and internationally, the dish was introduced to local consumers by entrepreneurial Punjabi migrants Kundan Lal Gujaral who opened the Moti Mahal restaurant in Daryaganj, Delhi, India.[2] Dal makhani is first created by Sardar Singh 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.


The traditional preparation of dal makhani involves a series of time-consuming procedures, which can take up to 24 hours to complete. The dal gets its richness from the use of cream, however, it can also be prepared with yogurt, milk or no dairy. 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.

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  1. ^ 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. 
  2. ^ Sanghvi, Vir. "The modern dal makhani was invented by Moti Mahal".