Dal makhani

Dal makhani
	dish (en) da Indian curry (en)
Kayan haɗi	Vigna mungo (mul)
Tarihi
Asali	Indiya

Dal makhani(furuci [daːl ˈmək.kʰə.ni]) abinci ne wanda ya samo asali daga yankin Punjab.^[1] Wani nau'i ne na zamani mai bambanci da girkin gargajiya na gargajiya, an yi shi da urad dal (baƙar wake) da sauran kayan masarufi, kuma ya haɗa da man shanu da nono (makhani kalma ce ta Punjabi don man shanu).^[2]^[3]

Magana

Dal yana nufin tsabar lentils ko tsaba. Makhan ita ce kalmar mutanen Indiya da ke nufin man shanu. Makhani na nufin man shanu.

Tarihi

2200

Wani wurin cin abinci na yau da kullun a gidan cin abinci da Jaggi da Gujral suka gudanar ya ba da shawarar cewa za a iya ƙirƙirar wani abu mai ban sha'awa daga tsarin da aka saba amfani dashi a cikin kayan gargajiya, wanda ya haifar da kirkirar dal makhani.^[4]

Shirye-shiryen

Ana fara shirya Dal makhani ta hanyar jika tsabar lentils baƙi (urad dal) da jan wake (rajma) da dare. Ana dafa lentils da wake da aka jika ko kuma a dafa su har sai sun yi taushi.^[5]

A gefe guda, ana shirya tadka (haɗin mai mai mai zafi) ta hanyar dumama ghee a cikin tukunya, sannan ƙara albasa, ganye, da kuma katako na zaɓi. Ana sautéed albasa har sai launin ruwan kasa, kuma an kara ginger-garlic paste har sai ƙanshin ya ɓace. Tomato puree, Kashmiri chili foda, da garam masala ana motsa su cikin cakuda kuma ana dafa su har sai man ya rabu.^[5]

Ana haɗa lentils da wake da aka dafa tare da masala kuma a dafa su a kan wuta mai matsakaicin zafi, a wasu lokuta ana daka lentils don a samar da kalan nono. Kasuri methi (busashhen ganyen fenugreek) da man shanu ana ƙara su daga ƙarshe, kuma ana dafa abincin har sai ya yi kauri kuma yayi maiko.^[5]

Yawanci ana yi wa Dal makhani ado da madara ko yogurt da kuma yankakken coriander. Ana cin shi tare da shinkafa ta jeera (shinkafa mai ɗanɗano) ko naan.^[5]

Dubi kuma

Jerin kayan lambu
Abincin Punjabi

Manazarta

↑ "The modern dal makhani was invented by Moti Mahal by Vir Sanghvi". Gautam’s theory is that the Punjabis of east Punjab and of Lahore did not make a whole urad dal. This was the specialty of Punjabis in Peshawar. Dhabas (there were relatively few restaurants in those days) sold a black dal made with whole urad and served with a few rotis.When the Peshawaris came over after the Partition, they brought this dal with them. As many Peshawari Punjabis became restaurateurs, this was the dal they put on their menus
↑ "The rich and creamy dal makhani". Gulf Times. 2017-08-31 – via Gale Onefile. Missing or empty |url= (help)
↑ M. R. Srinivasan; C. P. Anantakrishnan (1964). Milk products of India. Indian Council of Agricultural Research. pp. 19–. Chapter IV Makhan - Desi Butter Makhan is an indigenous (desi) butter obtained invariably by churning dahi with crude devices. Very little makhan is utilized for direct consumption except for sacrificial or medicinal purposes. Almost the ...
↑ Vohra, Pankaj (6 June 2015). "Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi". The Sunday Guardian. Archived from the original on 11 June 2015.
↑ ^5.0 ^5.1 ^5.2 ^5.3 Wellbeing, SA (28 October 2024). "Multicultural Recipes" (PDF). wellbeingsa.sa.gov.au. Retrieved 28 October 2024. Cite error: Invalid <ref> tag; name ":02" defined multiple times with different content

[1] "The modern dal makhani was invented by Moti Mahal by Vir Sanghvi". Gautam’s theory is that the Punjabis of east Punjab and of Lahore did not make a whole urad dal. This was the specialty of Punjabis in Peshawar. Dhabas (there were relatively few restaurants in those days) sold a black dal made with whole urad and served with a few rotis.When the Peshawaris came over after the Partition, they brought this dal with them. As many Peshawari Punjabis became restaurateurs, this was the dal they put on their menus

[2] "The rich and creamy dal makhani". Gulf Times. 2017-08-31 – via Gale Onefile. Missing or empty |url= (help)

[SrinivasanAnantakrishnan1964-3] M. R. Srinivasan; C. P. Anantakrishnan (1964). Milk products of India. Indian Council of Agricultural Research. pp. 19–. Chapter IV Makhan - Desi Butter Makhan is an indigenous (desi) butter obtained invariably by churning dahi with crude devices. Very little makhan is utilized for direct consumption except for sacrificial or medicinal purposes. Almost the ...

[:0-4] Vohra, Pankaj (6 June 2015). "Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi". The Sunday Guardian. Archived from the original on 11 June 2015.

[:02-5] 5.0 ^5.1 ^5.2 ^5.3 Wellbeing, SA (28 October 2024). "Multicultural Recipes" (PDF). wellbeingsa.sa.gov.au. Retrieved 28 October 2024. Cite error: Invalid <ref> tag; name ":02" defined multiple times with different content

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