Back दाल मखनी Bihari ডাল মাখনি Bengali/Bangla Dal makhani Spanish दाल मखनी Hindi ದಾಲ್ ಮಖನಿ Kannada 달 마카니 Korean दाल मखानी MAI ദാൽ മഖനി Malayalam ଡାଲ ମଖନୀ OR ਦਾਲ ਮੱਖਣੀ Punjabi
 Dal makhani served with steamed white rice | |
| Alternative names | Urad ki Dal, Mash ki Dal, Maa ki dal |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | Punjab |
| Associated cuisine | Indian, Pakistani |
| Created by | |
| Main ingredients | urad dal (black gram) |
| 350 kcal (1465 kJ) | |
| Similar dishes | Butter chicken Paneer makhani |
Dal makhani (pronounced [daːl ˈmək.kʰə.ni]) is a dish originating in Punjab region.[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 (makhani is a Punjabi word for butter).[3][4]
- ^ "Rude food | Black magic". Hindustan Times. 12 March 2010.
- ^ "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
- "Easy Traditional Dal Makhani". Quality Natural Foods. 17 June 2022. Archived from the original on 7 December 2022. Retrieved 24 July 2024.
Dal makhani is a dish originating in New Delhi, India.
- Preston, Matt (29 October 2019). More. Pan Macmillan Australia. p. 142. ISBN 9781760789084.
It's amazing that one chef and one restaurant in Delhi lay claim to creating so many of the dishes that are now seen as Indian signatures around the world, such as butter chicken, Seekh kebab, barrah kebab and this vegetarian lentil and kidney bean dish (dal makhani). So, all hail to chef Kundan Lal Jaggi, his partners Kundan Lal Gujral and Thakur Das Mago, and the pioneering kitchens of the Moti Mahal in Delhi.
- "Easy Traditional Dal Makhani". Quality Natural Foods. 17 June 2022. Archived from the original on 7 December 2022. Retrieved 24 July 2024.
- ^ "The rich and creamy dal makhani". Gulf Times. 31 August 2017 – via Gale Onefile.
- ^ M. 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 ...