Dal makhani
Dal Makhani (pronunciation: /dɑːl məkˈhɑːniː/) is a popular dish originating from the Punjab region of India and Pakistan. The name "Dal Makhani" translates to "buttery lentils" in English, reflecting the rich and creamy nature of the dish.
Etymology
The term "Dal Makhani" is derived from two words: "Dal" which is the Hindi word for lentils, and "Makhani" which translates to buttery in English. The dish is named so due to its rich and creamy texture, achieved by slow-cooking lentils and kidney beans in a buttery gravy.
Ingredients
The primary ingredients in Dal Makhani are whole black lentils (Urad dal), red kidney beans (Rajma), butter (Makhan), and cream. Spices such as cumin, coriander, turmeric, and garam masala are also used to enhance the flavor of the dish.
Preparation
Dal Makhani is traditionally slow-cooked over a low flame for several hours. This slow cooking process allows the lentils and kidney beans to become soft and absorb the flavors of the spices and butter. The dish is often garnished with fresh cream before serving.
Related Dishes
Dal Makhani is similar to other Indian lentil dishes such as Dal Tadka and Dal Fry. However, the use of black lentils and kidney beans, as well as the addition of butter and cream, sets it apart from these dishes.
Health Benefits
While Dal Makhani is high in calories due to the use of butter and cream, it is also rich in protein and fiber due to the lentils and kidney beans. It can be made healthier by reducing the amount of butter and cream used in the recipe.
See Also
External links
- Medical encyclopedia article on Dal makhani
- Wikipedia's article - Dal makhani
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