Dal makhani

Dal makhani ("Buttery lentils") is a restaurant based modern dish originating from the Moti Mahal restaurant in New Delhi, India.[2] The primary ingredients are whole black lentils (urad), red kidney beans (rajma), butter(makhan) and cream. The dish gets its richness from the use of cream or butter, but it can also be achieved with yogurt, ghee, milk or no dairy.

Dal makhani
Dal makhni and shahi paneer
Alternative namesUrad ki Daal, Mash ki Daal, Maah di daal
Place of originIndia
Region or stateNew Delhi, India
Created byKundan Lal Gujral,[1] Kundan Lal Jaggi
Main ingredientsurad dal (black gram)
Food energy
(per serving)
350 kcal (1465 kJ)
Similar dishesButter chicken, Paneer makhani

History
Dal makhani served with rice

Dal makhani is a staple in the Indian subcontinent. The dish was introduced by Kundan Lal Gujral, Thakur Dass and Kundan Lal Jaggi at their restaurant called [3][4] Moti Mahal in the locality of Daryaganj, Delhi, India.[5]

Kundan Lal Jaggi is the inventor of dal makhani.[6] This dish is recognized as a quintessential Indian dish, and variations of the dish are served in many different restaurants internationally. Dal makhani's popularity is due in part to its versatility in a meal: the rich vegetarian dish can be served as a main meal, included as part of a buffet (thali), or used as an accompaniment to a meal. In India, soups and curries with a red or yellow lentil base are an important staple.

Preparation time

The traditional preparation of dal makhani involves a series of time-consuming procedures, which can take up to 24 hours to complete. With the availability of modern cooking equipment, namely pressure cookers, the preparation time of the dish has reduced significantly to 2–3 hours. The lentils, however, need to be soaked overnight or a minimum of 5-6 hours for the best flavor.

See also

References
  1. "Rude food | Black magic". Hindustan Times. 12 March 2010.
  2. "The modern dal makhani was invented by Moti Mahal by Vir Sanghvi".
  3. Sanghvi, Vir (1 April 2018). "Punjab on a platter". Hindustan Times. Retrieved 3 May 2019.
  4. http://www.sunday-guardian.com/investigation/partition-brought-moti-mahal-a-landmark-in-indias-culinary-history-to-central-delhi
  5. Sanghvi, Vir. "The modern dal makhani was invented by Moti Mahal".
  6. https://www.hindustantimes.com/brunch/punjab-on-a-platter/story-2e7rv1ngATLYLc2oEm4uBO.html
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