Dal makhani

Dal makhani is a dish originating in Punjab region. A relatively modern variation of traditional lentil dishes, it is made with urad dal and other pulses, and includes butter and cream.

Etymology

Dal means lentils or pulses. Makhan is the Punjabi word for butter. Makhani means buttery.

History

Kundan Lal Jaggi and Kundan Lal Gujral were both Punjabi Hindu migrants from Peshawar, who had already invented the butter chicken in the Moti Mahal restaurant, in the Daryaganj neighborhood of Old Delhi, during the early 1950s, after the Partition of India. They were now looking to create a vegetarian dish that would complement it.
A regular diner at the restaurant that Jaggi and Gujral ran suggested that something exciting could be created out of urad dal commonly used in traditional dishes, leading to the invention of dal makhani.

Preparation

Dal makhani is traditionally prepared by first soaking urad dal and red kidney beans overnight. The soaked lentils and beans are then boiled or pressure-cooked until tender.
Separately, a tadka is prepared by heating ghee in a pot, then adding onions, a bay leaf, and an optional cardamom pod. The onions are sautéed until golden brown, and ginger-garlic paste is added until the raw aroma dissipates. Tomato puree, Kashmiri chili powder, and garam masala are stirred into the mixture and cooked until the oil separates.
The boiled lentils and beans are then combined with the masala and simmered on low heat, occasionally mashing some of the lentils to achieve a creamy texture. Kasuri methi and butter are added toward the end, and the dish is cooked until thick and creamy.
Dal makhani is typically garnished with a small amount of cream or yogurt and chopped coriander. It is commonly served with jeera rice or naan.