Dal makhani is a dish originating in the Punjab region.
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How it works, in terms someone would actually use
It is prepared by soaking urad dal and red kidney beans overnight, then boiling or pressure-cooking them until tender.
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What it gets right
It gets right a rich, dairy-enriched profile using butter and cream, built on urad dal and other pulses including rajma.
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What it does not
It does not omit dairy: butter and cream are stated components, making it unsuitable for dairy-free diets.
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What it changed
It changed the restaurant menu at Moti Mahal in Old Delhi, created as a vegetarian complement to butter chicken by Kundan Lal Jaggi and Kundan Lal Gujral in the early 1950s.
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Who it is for, and who it is not
It is for people seeking a rich, dairy-enriched lentil dish.
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Is it worth your time
It is worth your time if you enjoy lentil dishes with butter and cream, and are open to a post-Partition Delhi interpretation of Punjabi cuisine.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right a rich, dairy-enriched profile using butter and cream, built on urad dal and other pulses including rajma.
What does not
It does not omit dairy: butter and cream are stated components, making it unsuitable for dairy-free diets.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Dal makhani is a dish originating in the Punjab region.
How it works, in terms someone would actually use
It is prepared by soaking urad dal and red kidney beans overnight, then boiling or pressure-cooking them until tender.
What it gets right
It gets right a rich, dairy-enriched profile using butter and cream, built on urad dal and other pulses including rajma.
What it does not
It does not omit dairy: butter and cream are stated components, making it unsuitable for dairy-free diets.
What it changed
It changed the restaurant menu at Moti Mahal in Old Delhi, created as a vegetarian complement to butter chicken by Kundan Lal Jaggi and Kundan Lal Gujral in the early 1950s.
Who it is for, and who it is not
It is for people seeking a rich, dairy-enriched lentil dish. It is not for people avoiding butter or cream.
Is it worth your time
It is worth your time if you enjoy lentil dishes with butter and cream, and are open to a post-Partition Delhi interpretation of Punjabi cuisine.