How to make Dal Makhni - A spicy combination of rajma and urad dal.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole Black Gram, Red Kidney Beans

Cuisine : Punjabi

Course : Dals and Kadhis

Dal Makhni

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Dal Makhni checkout Dal Pakhtooni, Dal Makhani, Dal Maharani, Jain Dal Makhni . You can also find more Dals and Kadhis recipes like Lemon Rasam, Sesame Dal, Jain Dal Makhni, Buttermilk Sambhar.