Dal makhani (pronounced [daːl ˈmək.kʰə.ni]) is a dish originating in New Delhi, India.[2] A relatively modern variation of traditional lentil dishes, it is made with urad dal (black beans) and other pulses, and includes butter and cream (makhan is Hindi for butter).[3][4]
Dal makhani served with steamed white rice
| |
| Alternative names | Urad ki Dal, Mash ki Dal, Maa ki dal |
|---|---|
| Place of origin | India |
| Region or state | Delhi |
| Created by | Kundan Lal Gujral Kundan Lal Jaggi[1] |
| Main ingredients | urad dal (black gram) |
Food energy | 350 kcal (1465 kJ) |
| Similar dishes | Butter chicken Paneer makhani |
 Media: Dal Makhani | |
Kundan Lal Jaggi and Kundan Lal Gujral, both Punjabi Hindu migrants from Peshawar,[5] had already invented butter chicken[5] and were looking to create a vegetarian dish that would complement it. A regular diner at Moti Mahal, the restaurant that Jaggi ran in Daryaganj in Delhi, suggested that something exciting could be created out of urad dal commonly used in traditional dishes, leading to the invention of dal makhani.[5]
CHAPTER IV MAKHAN - DESI BUTTER Makhan is an indigenous (desi) butter obtained invariably by churning dahi with crude devices. Very little makhan is utilized for direct consumption except for sacrificial or medicinal purposes. Almost the ...
