|Alternative names||Urad ki Dal, Mash ki Dal, Maa ki dal|
|Place of origin||India|
|Region or state||New Delhi, India|
|Created by||Kundan Lal Gujral, Kundan Lal Jaggi|
|Main ingredients||urad dal (black gram)|
|350 kcal (1465 kJ)|
|Similar dishes||Butter chicken, Paneer makhani|
Kundan Lal Jaggi had already invented the now world famous Butter Chicken 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.
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.
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.
|Wikibooks Cookbook has a recipe/module on|