Dal Makhani

Dal Makhani is a popular North Indian Punjabi dish made of whole black lentils and kidney beans. The dish gets its essence from cream. One can substitute it with something like butter, ghee, milk or just butter if they don't have any cream on hand. Dal makhani can be cooked in different ways, and the flavours will vary between people from various regions. You can add your own choice of spices. Dal makhani is a dish that has been present in all Indian weddings and celebrations. People love this dish more than any continental cuisine. The dal makhani is a rich and buttery dish with its origin in Punjab. The name itself suggests buttery lentils (dal makhani). The preparation of this dish does not require much time and effort, and it can be made in a short amount of time. Not only is the final result tasty but the process itself is easy to follow.

The secret behind the beauty of Dal Makhani

One of the reasons why dal Makhani tastes so good is the whole spices that are added to the cooking process which makes it fragrant, aromatic and more flavorful. Adding more butter and cream to Dal Makhani gives it a rich taste because of the fats from the butter and cream. It's still possible to make Dal Makhani with less butter and cream but there will be a big difference in the richness of its taste. Dal Makhani tastes better when it is slow-cooked. This slow cooking makes a world of difference to the consistency of the lentils. Furthermore, Smoky aroma and flavour is the key to good dal makhani. The smoky aroma in the dal makhani comes from slow simmering and cooking dal makhani on wooden or charcoal fires or embers. Overnight simmering the dal makhani gives some smokiness to the dish.

The difference between dal makhani and dal bukhara

The two dishes are fairly similar though, and this one has been crafted to be close in flavour as well. Dal Makhani's distinctive taste comes from its slow cooking process, which takes hours to complete. The Dal Bukhara has another ingredient in the form of kidney beans in it. Dal Makhani is associated with Moti Mahal, and Dal Bukhara is attributed to ITC Maurya.

Benefit of eating Dal Makhani

Besides the good taste and aroma of Dal Makhani. The ingredients in this dish are rich in nutrition and beneficial for human health. The Black lentils are full of folic acid which helps the body create new cells and repair old ones. It is also rich in calcium, which helps to make your bones stronger and keeps dental health at its best. It can also be a great source of protein for vegan athletes. Furthermore, Dal Makhani is rich in fibre, which is good for your heart health and it is also good for people who suffer from diabetes. The average calorie count in Dal Makhani is between 180 to 280 calories.

Who invented Dal Makhani

The beloved Dal Makhani was invented by Kundan Lal Gujral, founder of the famous Moti Mahal chain of restaurants. The invention of Dal Makhni and Butter Chicken are closely linked. To keep the chicken above the tandoor moist, he thought of simmering it in a luscious gravy with tomatoes, butter and cream. It was an ingenious idea to help the Tandoori chicken retain their moisture. Do we ever get tired of Dal? The Yarra Indian Restaurant serves Dal dishes to satisfy your cravings. We offer a special sauce. Give us a visit at

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