Dal Makhani; Tracing The Origins Of This Creamy And Royal Dish
Image Credit: dal makhani/ pinterest.com

Are you ready to learn about the history of Punjab cuisine? Let's dig in! Punjab cuisine has a long and flavorful history that dates back centuries. It's a cuisine that is rich in tradition, culture, and spices that will leave your taste buds dancing! Legend has it that Punjabi cuisine originated in the kitchens of the royal courts of the Mughal Empire. The Mughal emperors were known for their love of rich and indulgent food, and they brought their culinary traditions with them when they conquered Punjab in the 16th century. The Mughals were all about that "go big or go home" mentality, and they sure didn't skimp on the spices! Over time, Punjabi cuisine evolved to include dishes that were influenced by local agriculture and climate. Punjabis are known for their love of farming, and they grow a variety of crops such as wheat, rice, and mustard. These crops form the backbone of Punjabi cuisine, and you'll find them used in everything from bread to curries.

Dal makhani is a popular dish from the Punjab region of India, and it has a fascinating history that spans decades. The origins of dal makhani can be traced back to the early 1900s when it was first created in the kitchens of the Moti Mahal restaurant in Delhi. It was originally made with urad dal (black gram), which was slow-cooked for hours over a low flame, along with tomatoes, ginger, garlic, and a blend of spices. Over time, the dish became popular in the Punjab region, where it was given a unique spin. In Punjab, the dish was made with a combination of urad dal and rajma (red kidney beans), which gave it a heartier texture and a richer flavour. It was also made with butter and cream, which added a luxurious touch to the dish. And let's not forget about the toppings! Some people like to add a dollop of butter or cream on top, while others prefer to sprinkle on some fresh cilantro or green chillies. No matter how you choose to enjoy it, one thing's for sure - dal makhani is a dish that will fill you up and leave you feeling happy and satisfied. Dal makhani quickly became a staple at Punjabi weddings and special occasions, and it eventually made its way to restaurants around the world. Today, it's a beloved dish that is enjoyed by people of all backgrounds, and it's considered to be one of the quintessential dishes of Indian cuisine. There are many variations of dal makhani, and each family and restaurant has their own unique recipe. However, the key ingredients remain the same: urad dal, rajma, butter, cream, and a blend of spices. The dish is typically served with rice or naan bread, and it's a filling and satisfying meal that will leave you feeling warm and happy. This dish is all about richness and creaminess. You've got the creamy goodness of the butter and cream, mixed with the deep, earthy flavours of black gram dal and red kidney beans. It's like a warm, comforting hug in a bowl.

But it's not just about the creaminess - dal makhani is also loaded with spices that will make your taste buds dance. You've got cumin, coriander, garam masala, and more, all working together to create a symphony of flavours that is nothing short of amazing. And let's not forget about the texture. The beans and dal are slow-cooked for hours, which gives them a soft, velvety texture that is just perfect for scooping up with a piece of naan bread. And if you're lucky, you might even get a crispy bit of butter or spice that will add a little crunch to your bite.

Dal makhani/ pinterest.com

  • 1 cup black gram dal (urad dal)
  • 1/4 cup red kidney beans (rajma)
  • 4 cups water
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 tbsp ginger garlic paste
  • 2 green chillies, slit lengthwise
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 cup butter
  • 1/2 cup cream
  • Salt to taste
  • Fresh cilantro leaves for garnish

Method

  • Soak the black gram dal and red kidney beans in water for at least 4 hours or overnight.
  • Drain the water and rinse the dal and beans. Add them to a pressure cooker with 4 cups of water and cook for 6-7 whistles or until the dal and beans are soft and fully cooked.
  • In a separate pan, heat some oil and add cumin seeds. Once they start to sputter, add onions and green chillies and sauté until the onions are translucent.
  • Add ginger garlic paste and sauté for a few more minutes.
  • Add chopped tomatoes, red chilli powder, turmeric powder, coriander powder, and garam masala and mix well.
  • Cook the mixture on low flame for 10-15 minutes until the tomatoes have softened and the mixture has thickened.
  • Add the cooked dal and beans to the tomato mixture and mix well.
  • Add butter and cream and mix until fully combined.
  • Cook the dal makhani on low flame for 10-15 minutes or until it reaches your desired consistency. Add salt to taste.
  • Garnish with fresh cilantro leaves and serve hot with rice or naan bread.