Dal makhani

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Dal Makhani
Dal Makhni & Shahi Paneer.jpg
Dal makhani and shahi paneer
Alternative namesUrad ki Dal, Mash ki Dal, Maa ki dal
Place of originIndia
Region or stateNew Delhi, India
Created byKundan Lal Gujral,[1] Kundan Lal Jaggi[citation needed]
Main ingredientsurad dal (black gram)
Food energy
(per serving)
350 kcal (1465 kJ)
Similar dishesButter chicken, Paneer makhani

Dal Makhani (pronounced [dl 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[edit]

Dal makhani served with rice

Kundan Lal Jaggi had already invented the now world famous Butter Chicken[3] and was looking to create a vegetarian dish that would complement this legendary creation. 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[edit]

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 gadgets 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[edit]

References[edit]

  1. ^ "Rude food | Black magic". Hindustan Times. 12 March 2010.
  2. ^ "The modern dal makhani was invented by Moti Mahal by Vir Sanghvi".
  3. ^ a b "Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi".