History of Dal Makhani: If I ask you how many Punjabi dishes can you name in one breath? The answer to this question could be many names like chole-bhature, aloo paratha, etc. But almost 90% people will definitely name ‘Dal Makhani’. Whether you go to a Punjabi dhaba or feel like eating naan, the thali is incomplete without dal makhani. Pulses have been a part of our food and our plate not just from today but for years. Pulses are the best source of protein in the diet of vegetarians. But dal makhani, which is considered the pride of every dhaba today, do you know who made this delicious dal first? All vegetarians should say thank you to ‘chicken’ for dal makhani, because the idea of this dish came while cooking chicken. Let us tell you about it.
Made with a combination of whole urad dal, rajma and butter, this wonderful dal makhani is eaten the most in Delhi-Punjab areas. The style and taste of this dal is such that today many restaurants are known for the taste of this dal makhani. Dal is a part of all our homes in dal makhani, but what makes this common dal special is its ‘makhani’ gravy which was made by Kundan Lal Gujral. But who is this Kundan Lal Gujral, let us tell you.
Dal Makhani was born with the birth of India
The story of Dal Makhani is associated with the birth of our country. It was the year 1947, when three dear friends got separated from each other due to partition. Kundan Lal Jaggi, Thakur Das Makku and Kundan Lal Gujral, these three friends used to work together in a restaurant in Lahore. Due to partition, these three friends got separated from each other. But then one day suddenly these three met in a refugee camp. These people thought of starting their own business in Delhi and then Kundal Lal Gujral opened his restaurant ‘Moti Mahal’ in Daryaganj, Delhi. This dal with gravy made from makhani i.e. Dal Makhani was made for the first time in this restaurant. This Dal Makhani made in Moti Mahal has become the pride of the menu of many restaurants today. From the country’s first Prime Minister Jawaharlal Nehru to Zakir Hussain, everyone has tasted this Dal Makhani.
‘Daal Makhani’ was made because of chicken
One story about Dal Makhani is that Kundan Lal brought the taste of delicious non-veg dishes from Peshawar. People loved his tandoori chicken. But often his chicken would become dry. To overcome this problem, he made a Makhani gravy and used a lot of butter in it. This stopped the chicken from becoming dry and the dish became a hit. Meanwhile, to please his vegetarian customers, Kundan Lal cooked lentils in his butter-soaked gravy. This is how Dal Makhani was invented. Today, this Dal Makhani has won the admiration of taste lovers all over the world.
Tags: Food
FIRST PUBLISHED : June 10, 2024, 14:42 IST
