Dal makhani (pronounced [daːlˈmək.kʰə.ni]) is an Indian dish originating in Delhi.[2] A relatively modern variation of traditional lentil dishes, it is made with urad dal (black lentils) and other pulses, and includes butter and cream (makhani is a Punjabi word for butter).[3][4]
Etymology
Dal means lentils or pulses. Makhan is the Hindi word for butter. Makhani means buttery.[4]
History
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]
^"The modern dal makhani was invented by Moti Mahal by Vir Sanghvi". Gautam's theory is that the Punjabis of east Punjab and of Lahore did not make a whole urad dal. This was the specialty of Punjabis in Peshawar. Dhabas (there were relatively few restaurants in those days) sold a black dal made with whole urad and served with a few rotis.When the Peshawaris came over after the Partition, they brought this dal with them. As many Peshawari Punjabis became restaurateurs, this was the dal they put on their menus
^ abM. R. Srinivasan; C. P. Anantakrishnan (1964). Milk products of India. Indian Council of Agricultural Research. pp. 19–. 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 ...
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