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

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 and Kundan Lal Jaggi[1]
Main ingredients	urad dal (black gram)
Food energy (per serving)	350 kcal (1465 kJ)
Similar dishes	Butter chicken, Paneer makhani
Media: Dal Makhani

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]

See also

• List of legume dishes
• North Indian cuisine

References

Wikibooks Cookbook has a recipe/module on

• Dal Makhani