Dal Makhani, Maa Ki Dal, Dal Fry, Muradabadi Dal, Tadka Dal—these are familiar names on restaurant and dhaba menus. But have you heard of Dal Raisina? This exclusive dish is a signature creation of the Rashtrapati Bhavan kitchen, a regal offering from the President's residence. Here is everything you need to know about this iconic preparation.
What is Dal Raisina?
According to a report by The Print, Dal Raisina is a culinary invention of Rashtrapati Bhavan. It is prepared with urad dal (black gram), rajma (kidney beans), kasuri methi, tomatoes, saffron, cream, and a blend of spices. The dish is known for its rich, smoky flavor and creamy texture.
When Was It Added to the Menu?
The dish was first created in 2010 by Machindra Kasture, then executive chef to the President at Rashtrapati Bhavan. Chef Kasture was known for his innovative experiments in the kitchen, and Dal Raisina was born from one such creative endeavor.
Why Was Dal Raisina Invented?
Chef Kasture always enjoyed experimenting with new recipes. Dal Raisina was developed as a unique dal that would reflect the grandeur of Rashtrapati Bhavan. The dish quickly became a favorite among guests and dignitaries.
What Makes Dal Raisina So Special?
The secret lies in the use of kasuri methi, which adds depth and a smoky flavor. The dal requires 6–8 hours of constant monitoring during cooking. According to Chef Monty Saini, who also served as executive chef to the President, the preparation can take up to two days. The official spokesperson for Rashtrapati Bhavan revealed that the dal is cooked for about 48 hours, and its main ingredients are sourced from Lucknow.
Urad Dal and Its History
According to the book A History of Food in India, urad dal was cultivated in the grasslands of South India as early as the third millennium BCE. The earliest variety of black gram is believed to have grown on the Western Ghats. During the Indus River Valley Civilization, Vigna mungo var. silvestris was cultivated and developed into the domesticated Vigna mungo L. known today. Archaeological evidence shows the earliest cultivation of black gram occurred in Gujarat, at the northern tip of the Western Ghats, from where it spread to other regions. In ancient Sanskrit literature, black gram is referred to as masha, a term that appears multiple times in the Mahabharata.
Rajma and Its History
Rajma, or kidney beans, were first cultivated over 8,000 years ago in Peru. According to food historian K.T. Acharya, the French were the first to harvest rajma in India, specifically at Karaikal and Mahe in Puducherry. Kidney beans are rich in plant-based protein, with one cup of cooked beans providing about 15 grams of protein. This protein digests more slowly than animal protein, offering sustained energy and satiety. They are low in sodium and fat, and their protein helps maintain muscle mass without straining the kidneys. One cup of cooked kidney beans also contains around 13 grams of dietary fiber, which promotes regular bowel movements and prevents constipation. The soluble fiber in kidney beans slows sugar absorption, helping to stabilize blood sugar levels, making them beneficial for people with diabetes.
