Dal Makhni

 Whenever you see or say Dal Makhni, the credits goes to three friends. They are Kundan Lal Jaggi, Thakur Dass and Kundan Lal Gujral. They where the first people to open the restaurant named 'Moti Mahal' in Punjab after partition and to introduce Punjabi cuisine to the rest of the world in 1947.

Dal Makhni basically has rich, smooth and creamy texture. Dal Makhni is authentically made with black lentils (black urad dal or kali dal) which is also known as maa ki dal, but now a days people also add red lentils (masoor dal) and red kidney beans (rajma) and also onions (authentically it doesn't goes) in order to make it more rich and increase the consistency of dal and side by to make it more heavier to our palate. It is made up of tomato gravy and with lots of butter and cream. In Punjabi marriage, you will always see the buffet of Dal Makhni as every Punjabi marriage is incomplete without Dal Makhni. Thus Dal Makhni plays very crucial role especially in Punjabi as well as in rest of the states over India and in Indian Cuisine. Do share if you found this informative.