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Dal makhani is a
delicacy from Punjab in India . Pulses are a highly
nutritious food group comprising beans, peas and lentils, it
is essentially filled with rich proteins and fiber.
Traditionally this dal was cooked slowly, for hours, on
charcoal. This gave it a creamier texture. Traditionally
cooked in a Punjabi house, it had ‘malai’ (thick creamy skin
that forms on top of milk) or fresh butter added to it. When
cooked at home these days, more moderate amounts of cream or
butter are used. When prepared in restaurants, it is cooked
slowly on low heat and often has a large amount of cream and
butter added, hence the ‘buttery’ taste. Traditionally
lentils and beans were generally soaked overnight or for at
least 8 hours and gently simmered on low heat along with
ginger, garlic and a few other spices (garam masala). These
are then combined with a tangy masala base which includes
onions, tomatoes (chopped or puree) or dried mango powder or
even pomegranate seeds.
Dollops of fresh cream and butter lend the rich finishing
touch. It is also garnished with finely chopped coriander
leaves and fresh cream. It is a sumptuous meal and a staple
diet in Punjab and most of Northern India. It is a very good
source of energy and extremely healthy if cooked in less
oil/butter. It is often had with roti or rice.
Dal makhani is a type of daal eaten in India and Pakistan in
the states of Punjab, Haryana, Delhi, Uttar Pradesh and the
Bhojpuri area of Bihar. It is eaten with either naan or
chapatis. |
