Dal Makhani
Dal Makhani (Lentil rich sauce) is a staple food originating from the Punjab
region of the Indian subcontinent. The dish differs from other popular
Punjabi dal dishes, such as dal tadka, in that the primary ingredients in
Dal Makhani are whole black lentil (urad) and red kidney beans (rajma),
rather than red lentil (masoor).
History
Dal Makhni was a staple in United India before partition. It was popularized
in India following partition, when many people from the Punjab migrated to
the northern regions of India. As the Punjabi diaspora migrated across India
and internationally, the dish was introduced to local consumers by
entrepreneurial Punjabi migrants.
Dal Makhani is now universally recognized as a quintessentially Indian dish,
and variations of the fare are served in a wide variety of eateries and
restaurants internationally. Dal Makhani’s popularity is due in part to its
versatility and the rich vegetarian dish can be served as a main meal,
included in a buffet (thali) or as an accompaniment to a principal meal.
In India, soups and curries with a red or yellow lentil base are an
important staple; however, due to Dal Makhani's rich texture and lengthy
preparation process, many Indians only consume the dish on days of
significance, such as birthdays, national holidays, weddings and religious
observances.
Preparation
The traditional preparation of Dal Makhani involves a series of
time-consuming procedures, which can take up to 24 hours to complete.
However, with the availability of modern cooking equipment, including
electric pressure cookers, the preparation time of the dish has reduced
significantly to 2–3 hours.
Sources: Wikipedia
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