How to Make Commercial Style Daal Mash Makhani,Urad Daal Butter, lentil Recipe

Definition of Daal Mash Makhani, Urad Daal Butter:

Dal makhani (pronounced [daːl ˈmək.kʰə.ni]) is a dish originating in New Delhi, India.

A relatively modern variation of traditional lentil dishes, it is made with urad dal (black beans and white beans) and other pulses, and includes butter and cream (makhan in Hindi and Urdu language is called Butter). 

Navigation:

• My Commercial Style Daal Mash Makhani, Urad Daal Butter Recipe.
• History of Dal (Daal) ,Daal Mash (Urad Daal) and Makhani.
• How You Can Eat This Recipe.
• In which Time You Can Eat This Recipe.
• Best Places to Visit and Find This Recipe.
• Is it Good In Taste.
• Is it Healthy Food.
• Is it Veganism or Plant Based.
• My Opinion on This Recipe. 

My Commercial Style Daal Mash Makhani (Urad Dal Butter) Recipe:

Today I’m Sharing with you guys My Commercial Style Daal Mash Makhani (Urad Dal Butter ) Recipe Let's See The Ingredients.

Ingredients:

(1) 1 tsp Salt.

(2) 1 tsp red chili powder.

(3) 1 tsp coriander powder.

(4) 1/4 tsp red chili flakes.

(5) 2 medium onion.

(6) 2 tomatoes.

(7) 1 tbsp ginger garlic paste.

(8) half cup oil.

(9) 1/4 tsp turmeric powder.

(10) 1 tsp roasted white cumin seed powder.

(11) 3 green chili's.

(12) 1/4 tsp black pepper powder.

(13) 1 tsp garam Masala powder.

(14) 1 small packet of butter.

(15) some water.

(16) Daal Mash 250gm. 

For Garnishing ingredients:

(1) Fresh coriander, Ginger, Green chili.

Directions:

Firstly Half Boiled the Daal Mash in water.

Then take a pot add oil add finely chopped onions in it and fry it until it get golden brown colour.

Now add ginger garlic paste and add a little bit of water cook it in medium to low flame.

Now add red chili powder,roasted White cumin seed powder ,turmeric powder ,salt ,red chili flakes ,coriander powder and Green chili.

Mix it well. 

Now add cutted Tomatoes and add a little bit of water and cover it for 3 to 4 minutes on medium to low flame.

After 3 to 4 minutes uncover the pot and smash all the tomatoes with the help of a spoon or you can easily blend it in a blender machine.

Now cook it for 5 to 6 minutes on medium to low flame.

Now add boiled Daal Mash into the pot.

Mix it well for 3 to 4 minutes in medium flame.

Now add Garam Masala powder, Black pepper powder and Butter mix it well.

When butter is fully melted add fresh coriander and mix it.

Daal Mash Makhani is Ready.

Now Garnish the Daal mash with finally cutted Green chili, fresh coriander and julienne cutting Ginger and serve it.

History of Dal ( Daal),Daal Mash ( Urad Daal) and Makhani:

What is Dal (Daal):

Dal (Daal) is a Derived from the Sanskrit word that means “to split”, dal is a collective term for pulses—lentils, peas, and beans.

While sometimes used in other dishes, these pulses are usually served slow-simmered into a soft, porridge-like dish that's also called dal.

Definition Of Daal:

In Indian cooking Dal or Daal is split pulses, in particular lentils.

A dish made with lentils or other split pulses.

In Indian cuisine, dal are dried, split pulses that do not require soaking before cooking.

India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses.

Varieties of Dal ( Daal):

There are to many types of Dal Some of Them Are.

(1) Mung daal.

(2) Sona Moong Dal (Daal).

(3) Yellow Moong Daal.

(4) Hare mung daal.

(5) Chawli daal - black eyed beans

(6) Masoor daal - split red lentils

(7) Sabat masoor - Indian Brown lentils

(8) Toor daal - yellow pigeon peas 

(9) Rajma - kidney beans

(10) Hari matar - green peas

(11) Safed matar - White peas

(12) Chana daal - split black gram

(13) Urad daal - black gram beans

(14) Chori daal - adzuki beans

(15) Moth dal - Turkish gram

(16) Kala chana - brown chickpeas

(17) Safed chana - garbanzo beans

(18) Lobhia - black eyes peas

(19) Poha - beaten rice

(20) Til - sesame 

Dals are not just used in Indian cuisine but other cuisines as well.

In Indian cuisine dals are used to make the dal dish, khichda, pakoras, dosas, cheelas, sweets like halwas and ladoos, chutneys, chutney podis, parathas, kebabs, soups, cooked along with meats like chicken and mutton, salads. 

Some whole dals, are soaked and sprouted to make salads, like that of green moong sprouts, moth sprouts, horse gram sprouts, chana and kala chana sprouts. 

A serving of dal along with the meal is always a must in most Indian households. A popular meal of dal, sabzi aur roti or Chapati.

Each region in the country has their own unique way of making their dal. 

While in South India, dal is used to make sambar, up north a different variety of dal is sued to make the famous dal makhani. 

(1) Mung Dal ( Daal). 

Mung Dal ( Daal) is an Asian Plant ( Vigna radiata) in the pea family widely cultivated for it's edible seeds and pods.

It is the chief source of bean sprouts.

A seed or pod of this plant.

Mung Beans, as they usually transliterated are whole ( That is not split) Hull-on legumes and behave entirely differently from split and skinned Moong Dal (Daal).

Even Though They are Basically the Same Lentil.

Like Urad Dal ( Daal). 

It is also Divided into three types Saboot,Chilka,Dhuli and Sona Moong.

(2) Sona Moong Dal ( Daal):

Sona Moong Dal ( Daal) is almost similar to Dhuli Moong ( Washed Moong) But it is slightly smaller in size and when cooked it becomes delicately aromatic and mildly sweet in taste.

Since the Sona Moong Dal is from Bengal.

The Cooking method is slightly different.

It is initially dry is a popular Bengali staple,widely used in traditional dishes including but not limited to Maach'er Martha diya mung Daal and Bhog'er khichuri.

It is a bolder more aromatic variety of the split yellow mung beans that is quite well known across the world.

(3) Yellow Moong Dal (Daal):

Yellow Moong Dal ( Daal). Refers to moong Beans that have been skinned and split.

so that they are flat Yellow and quick in Cooking.

They are Relatively Easy to Digest.

They can be made into Moong bean paste by De- Hulling,Cooking and pulverizing the beans to the consistency of a dry paste.

It is also Divided in to three types Saboot, Chilka and Dhuli hui Moong ki Dal ( Daal) and Sona Moong

It is used in both sweet and savoury Cooking.

From making a Classic Dal to Halwa Stuffing in parathas and used to make salads and even khichda.

This versatile Dal ( Daal) is used across the country and is packed with nutrients.

(4) Hare Mung Dal ( Daal):

Hare Mung Dal (Daal) is a Green Mung ( Daal).

Hare Mung Dal (Daal) Is a Split Moong beans or green Moong Dal.

Is Green Gram That has been Split but not skinned.

Since the husk is not removed completely.

The Green Colour is Retained.The Splitting is done in a mill.

Green Moong Dal a Traditional ingredients in Indian cooking and often used in curries.

(5) Chawli daal - black eyed beans

The Chawli Daal is a Black- eyed beans or Black-eyed peas come from the distinctive black -eye like dot present on the beans.

Black -Eyed Beans are well-known for their sweet flavor smooth texture and widespread use in a variety of cuisines.

It's a Subspecies of the Cowpea,grown for it's medium sized edible bean.

Which has a unique natural Taste that is nice even without spices! Boiled Chawli.

Boiled Chawli is Cooked from of the dry hard black eyed beans.

(6) Masoor daal - split red lentils:

Split Red Lentils are Popularly Know as 'Masoor Dhuli Dal' ( Daal) In India and are very Commonly used in Indian Cuisine.

This is a Variant of the Masoor Dal ( Daal)

Where the Dal ( Daal) is Removed of it's Black Skin, Revealing a Red Or Orange Body and is Split into two Halves Resulting in Flat Shaped Lentils.

RED Split Lentils Are by far the quickest to cook of the lentil family.

They need no pro- soaking unlike many legumes and as they are split (The skins Removed so they split naturally into two Halves) They Cook Very Quickly.

As You Already Know Masoor Dal are Red Lentils. Musallam means whole and these are whole unhusked red lentils as opposed to split lentils.

Some Other names for this dish are Lucknow Style Masoor Dal and Awadhi Masoor Dal.

It Comes from the Nawabi Meaning it has its Roots in the Cuisine of Moghul Royals.

Masoor Dal ( Daal) has two varieties.

One is the Skinned and the other variety is the whole lentils.

The Skinned variety is known as split Red Lentils or red Masoor Dal ( Daal).

The other one is known as the Sabut Masoor or whole Red Lentils.

(7) Sabat masoor - Indian Brown lentils:

Sabat Masoor Dal ( Daal) is an Indian Brown Lentils Or as we Called Brown Lentils ( sometimes Called "Spanish Pardina" Lentils) Or Lens esculenta are one of the most common varieties of lentils.

They are a bit smaller than other lentils and a bit firmer and are excellent at holding their shapes during long Cooking Times.

The Whole Masoor Dal ( Daal) or (Brown Lentils) have Five Different varieties such as:

(1) Spanish Brown Lentils.

(2) Beluga Lentils.

(3) indian Brown Lentils.

(4) German Brown Lentils.

(5) General Brown Lentils. 

(8) Toor daal - yellow pigeon peas:

Yellow Pigeon Peas Salon Known as "Toor Dal ( Daal).

Split Pigeon Peas are one of the most Popular Pulses in India.

These Hulled Split Legumes Break down easily when cooked making them an ideal thickener for curries,soups and stews.

Hulled, Split Pigeon Peas.

Nutty ,Subtly sweet flavor Good Source of Protein.

Thoor Dal ( Daal) is a Perennial legumes that belongs to the Fabaceae family.

Which is also known as pigeon pea or split pigeon pea.

Arhar Dal or Red Gram Dal.

Tracing it's root to the indian subcontinent at least 3500 years ago.

This lentil had been the main food in Asia, Africa and Latin America.

There are five varieties in Toor Dal ( Daal) - Yellow Pigeon Peas.

 

Here are five Toor Dal ( Daal) Options for you:

(1) Editor's Pick Tata Sampann unpolished Toor Dal ( Daal) Arhar Dal.

(2) Healthy Option Laxmi Daily Feast Unpolished Toor Dal ( Daal) Arhar Dal Also Used as Pigeon Peas.

(3) Toor Dal ( Daal) In protein Packed.

(4) Toor Dal ( Daal) for Versatile Usage.

(5) Toor Dal ( Daal) Also Consider Dhaanyaa Toor Dal/ Arhar Dal ( Daal).

(9) Rajma kidney beans:

Rajma in Hindi also known as "Rajmah,Razma or Lal lobia is a vegetarian dish originating from the indian Subcontinent consisting of red kidney beans in a thick gravy with many indian whole Spices and is usually served with rice.

Kidney Bean or Rajma Must have legume that is widely used in various traditional dishes in India and abroad countries.

It Takes its name from appearance and resemblance to colour of kidneys.

These nourishing legumes are procured from the herbaceous plant, scientifically termed phaseolus vulgaris.

There are Three Types of Rajma that can be found in the indian market.

(1) Chitra Rajma.

(2) Jammu Rajma.

(3) Red Rajma.

(10) Hari Matar - Green Peas:

The Hari Matar or Green Peas is most Commonly the small Spherical seed or the seed pod of the flowering plants species pisim sativum.

Each Pod Contains Several Peas which can be Green or Yellow.

Botanically Pea Pods are Fruit Since they Contain seeds and develop from the ovary of a flower.

A Spherical Green Seed that is eaten as a vegetable or as a pulse when dried.

"Steak and ale pie with peas and new Potatoes".

The Hardy Eurasian Climbing plant which yields pods containing peas.

Green Peas or Hari Matar are among the favorite spring vegetables that have vitamins and minerals in high concentration.

GREEN Peas or Hari Matar are Grown throughout the world and are widely known for their immense heath benefits and nutrition value.

There are Three Types of Hari Mater - Green Peas.

(1) English peas.

(2) Snow peas

(3) Sugar snap peas.

The Scientific name of the green or garden pea is " pisim sativum".

The plant belongs to the family Fabaceae also known as the family leguminosae.

(11) Safed Matar - White Peas:

Safed Matar or White Peas Commonly called safed vatana,safed Matar or sukha matar are produced by harvesting the pea pods or say Green peas when they are fully mature and then drying them followed by removal of their skins.

After Which they split naturally.

Used safed vatana to make Dal the classic indian dish.

Cooked peas with your favorite herbs and spices and serve as a side dish.

(12) Chana daal - split black gram:

Chana Dal ( Daal) is the Hindi term for both Bengal gram lentils ( or black chickpea lentils) and the saucy dish made with it.

This classic Chana Dal ( Daal) Recipe Features sweet,nutty split chickpeas ( also known as Bengal gram) pressure cooked and then lightly fried on the stovetop with a variety of spices and aromatics.

There are generally three different types of Chana Desi/ kala Chana, safed/ kabuli Chana ( Chickpeas) and Chana Dal ( Daal).

All of them are completely different from each other in colour shape and taste.

(13) Urad Daal - Black Gram beans:

Black Gram also known as Urad Dal ( Daal) are pulses that although commonly called lentils are actually related to cowpeas and mung beans.

They originated in India where they are still an important culinary ingredient.

Used in Popular dishes such as Dal Makhani,dosa and papadum.

Vigna mungo the black gram,Urad bean,Mash Kalai,uzhunnu parippu,ulundu parippu,minapa pappu,uddu or black matpe is a bean grown in south Asia.

Like its relative the mung bean it has been reclassified from the phaseolus to the vigna genus.

There are Three Types in Urad Dal ( Daal) whole Urad,split black Urad with skin and split Washed white Urad.

(14) Chori Daal - adzuki beans:

Chori Daal also known as adzuki,azuki beans,aduki beans or red mung beans.

They are small legumes that have a nutty,sweet flavour.

Adzuki beans are commonly known for being used in red bean paste.

Adzuki beans are high in dietary fiber, potassium folate, magnesium and manganese as well as B vitamins and other nutrients.

A Small Round Dark - Red Edible Bean.

The Bushy Asian Plant which produces the Adzuki bean.

They are five varieties in chori Daal or Adzuki  beans 

(1) japanese Red

(2) Chinese Red

(3) Adzuki Express ( Johnny's selected seeds)

(4) Takara ( Japanese import)

(5) Minoka ( Minnesota agricultural experiment station).

The Adzuki bean plant grows 1 to 2 feet high with Leaves resembling those of southern peas.

(15) Moth Dal - Turkish gram:

Vigna aconitifolia is a drought resistant legume commonly grown in arid and semi arid regions of India.

It is commonly called mat bean,moth bean,matki, Turkish gram or dew bean.

The pods, sprouts and protein rich seeds of this crop are commonly consumed in India.

There are five main varieties in Moth Dal - Turkish gram.

(1) Black Gram,Dried Black Gram,whole Black Gram.

(2) Green Gram.

(3) Horse Gram, Natural Horse Gram.

(4) Red Gram, National Red Gram, whole Red Gram.

(5) Turkish Gram,Dried Turkish Gram, whole Turkish Gram.

(16) kala Chana - brown chickpeas:

Kala means "Black" and Chana means "Chickpea" .

So kala Chana translates to "Black chickpea".

While this name is a bit of a misnomer

The chickpea skin is actually brown or reddish brown not black.

The name refers to a particular variety of garbanzo bean used in this dish.

Known to be an excellent source of protein

Kala Chana has two varieties:

(1) Desi Kala Chana.

(2) Kabuli kala Chana.

The Desi variety comprises of darker smaller seeds with a rough outer covering the Kabuli variety are big light coloured beans with a smoother coat.

(17) safed Chana - garbanzo beans:

Safed Chana ( Garbanzo beans) are called chickpea .

The Chickpea or Chick pea is an annual legume of the family Fabaceae,subfamily faboideae.

It's different types are variously known as gram or Bengal gram, garbanzo or garbanzo beans or Egyptian pea.

Chickpea seeds are high in protein.

The Chickpea or Chick pea is an annual legume of the family Fabaceae, subfamily faboideae.

Its different types variously known as gram or Bengal gram, garbanzo or garbanzo beans or Egyptian pea.

Chickpea seeds are high in protein.

They are two varieties of chickpeas:

(1) Kabuli 

(2) Desi 

Chickpeas are the larger round light coloured Kabuli type common in the united states and the smaller dark irregularly shaped Desi type often used in India and the middle East.

Chickpeas appear in early recordings in turkey about 3500 BCE and in France 6790 Bce.

(18) Lobhia - black eyes peas:

Lobhia black eyes peas a Creamy white edible bean that has a black mark at the point where it was attached to the pod.

The Black - Eyed pea or black - eyed bean is a legume grown around the world for it's medium sized edible bean.

It is a subspecies of cowpea an old world plant domesticated in Africa and is sometimes simply called a cowpea.

Lobhia black eyes peas have so many varieties:

The most Common variety is white with a small black spot around the seed scar of the mature pea and has a green hull that matures tan.

There are myriad other color patterns hull in red,purple,silver,streaked,tan,yellow,peas in white, black,tan,calico,red,pink and more.

(19) Poha - beaten rice: 

Poha also known as pauwa,sira,chira or avalakki among many other names Poha is flattened rice originating from the indian Subcontinent.

Rice is parboiled before flattening so that it can be consumed with very little to no cooking.

Poha also known as pauwa,sira,chira or avalakki among many other names is flattened rice originating from the indian Subcontinent.

Rice is parboiled before flattening so that it can be consumed with very little to no cooking.

(20) Til - sesame:

Sesame seeds or Till ( Sesamum indicum) are a reservoir of nutritional components with numerous beneficial effects along with health promotion in humans.

Sesame seeds have one of the highest oil contents of any seed.

With a rich,nutty flavour,it is a common ingredients in cuisines across the world.

Sesame is a flowering plant in the genus sesamum also called benne.

Numerous wild relatives occur in Africa and a smaller number in India.

It is widely naturalized in tropical regions around the world and is cultivated for it's edible seeds.

Which grow in pods.

There are three commonly used varieties of sesame seeds:

Sesame seeds are believed to have originated in India and date back to 1600Bc.

Ever since they were first originated.

They have proved to be excellent for human health

(1) hulled sesame seeds

(2) unhulled sesame seeds

(3) white/ Natural sesame seeds.

Golden or brown sesame seeds are the most common.

White sesame seeds are typically more expensive and more readily available in Europe and America.

History of Dal ( Daal Mash,Urad Daal):

Dal (Daal) Mash ,Urad Dal (Daal) Vigna mungo the black gram, Urad bean,Mash Kalai,uzhunnu parippu,ulunda parippu,minapa pappu,uddu or black matpe is a bean frown in south Asia.

Like its relative the mung bean it has been reclassified from the phaseolus to the Vigna genus.

Urad Dal (Daal) is called as black gram or black lentil in English.

It also known as Mash Ki dal and Kaali Dal in Punjabi.

The whole Urad beans with husks have a black colour whereas the split and husked beans have a creamish white colour.

In the indian markets the split Urad Dal is also available with the husks on them.

There are three types of Urad Dal ( Daal).

(1) Urad Dal 

(2) whole Urad

(3) split black Urad with skin and split Washed white Urad Daal. 

What is Makhani:

MAKHANI Daal ( Dal) is pronounced by [dal make.kha.ni] is a dish originating in new Delhi India.

A Relatively modern variation of traditional lentil dishes.

It is made with Urad Dal (black beans) and other pulses and includes butter and cream (Makhani is Hindi for butter).

Makhani is a Punjabi word meaning butter and may refer to several dishes from Punjabi cuisine.

Dal ( Daal) Makhani made from beans and pulses .

Murgh Makhani also known as butter chicken or Chicken Makhani.

Who invented the Dal ( Daal Mash,Urad Daal ) Makhani: 

Kundan Lal Gujral ( c.1902-1997) was an Indian chef and restaurateur based in New Delhi.

Him alongside with Kundan Lal jaggi invented several indian dishes which have since become popular worldwide including butter chicken,paneer Makhani, Tandoori Chicken and Dal Makhani.

In which country Dal Makhani is famous?

Daal Makhani is famous in India.

DAL MAKHANI OR Maa ki Dal is Popularly  in the Punjab with it's smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab.

How you can Eat This Recipe:

You can eat it with freshly baked Tandoori naan or roti bread.

Rice would work too.

It is amazing how sweet sliced red onion are when eaten with this.

A wedge or two of lime won't hurt either.

You can also serve Dal as a side dish with rice,naan or papadams.

You can also serve Dal as a side dish for chicken or lamb. 

In which Time You Can Eat This Recipe:

You can eat this recipe anytime because pulses are rich in protein and are a complex and complete food 

In general it is best to consume Dal during DayTime as whatever we eat at night should be light and easy to Digest.

You can also eat Dal (Daal) with salads. 

Best Places to visit and Find This Recipe:

These are so many Restaurants and Dhaba in Pakistan and India where you can enjoy this Makhani Dal ( Daal) Recipe But here are some restaurant and places which is famous for Dal ( Daal) Mash and Makhani Dal Mash.

(1) Gourmet Grill this restaurant is located in DhA Lahor Pakistan.

(2) Chatkhara in DhA Lahor Pakistan It's burger spot there Makhani Dal is very creamy tempting the aroma and flavour.

(3) Haji Hotel located in samnabad Lahore.

(4) Latif Hotel is located at copper Road Lakshmi Chowk in Pakistan

(5) carry Home Restaurant is located in beadeon road near Chapman ice cream in Lahore Pakistan

(6) I-N Canal Restaurant is situated at canal road Lahore Pakistan

(7) Qabail Restaurant is located in Johar Town Lahore Pakistan.

(8) New Haji waris Khan Hotel is located in Multan road Lahore Pakistan

(9) Bundu Khan Restaurant in Lahore Pakistan.

Is it Good in Taste:

Well The taste of this tempting dish is widely different from other types of Dal (Daal) Dishes.

Its soft,dry, creamy,buttery and spicy at the same time.  

Is it Healthy Food:

Dal ( Daal) Makhani is a Healthier food. It full of  protein.

Is it Veganism or Plant Based:

Yes it's a plant based .

The seeds of a leguminous plant called vigna mungo and have. Thin black coating and an inner white seeds.

Urad Daal (Dal) is a healthy recip to make for any veganism meal as it is loaded with vitamin B, iron and other essential nutrients.

It is a rich source of protein and can be a good substitute for non vegetarian food

My Opinion On This Recipe:

To be very honest I'm not the big fan of Dal but the recipe that I share with you guys is one of the best Dal I ever Eaten because of its creamy buttery spicy flavour and it's has dired at the same time.

I hope you guys like my Recipe. Don't forget to leave a comment down below.