Dal Makhani, a rich and hearty dish, has its roots in the Punjab region of the Indian subcontinent. The dish was created by Kundan Lal Jaggi and Kundan Lal Gujral, Punjabi Hindu migrants from Peshawar. They were looking to create a vegetarian dish that would complement their already famous butter chicken. The result was a delicious concoction of urad dal (black beans) and other pulses, enriched with butter and cream.
Dal Makhani in Malaysia
While I was unable to find specific information about Dal Makhani in Malaysia, it’s known that Indian cuisine, including Punjabi dishes like Dal Makhani, has found a home in Malaysia due to the country’s diverse cultural landscape. Many Indian restaurants in Malaysia serve Dal Makhani, offering locals and tourists alike a taste of Punjab’s rich culinary heritage.
The Spread of Dal Makhani
Dal Makhani gained popularity in the 20th century, particularly after the Partition of India in 1947. Many Punjabi families migrated to different parts of India and the world, bringing their cuisine with them. Today, Dal Makhani is enjoyed by people of different cultures and regions, including Malaysia.
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Article curated by Suwaytha Gopal
