Punjab- A state, whose name is synonymous
with high spirits, prostperity and passionate involvement with
life. Punjabi food is full of rustic flavor. There are no intricate
marinades or exotic sauces but full bodied masalas (spices) cook
with liberal amount of desi ghee (clarified butter) always served
with liberal helping of butter or cream.
Ingredients:
1) 11/2 cups/300 gms Black lentils, whole
2) 11/2 cup butter
3) 1 tsp chilli powder
4) 2 tsp coriander powder
5) 2/3rd cup cream
6) 4 tsp garlic paste
7) 4tsp ginger paste
8) 2 green chillies (sliced)
9) Salt to taste
Preperation:
Soak lentils for atleast 3 hours. Add 1.5 litres of water to the lentils and cook over low flame till grains split. Stir the lentils to mash them. Set aside. Heat the butter, fry ginger/garlic pastes. Add green chillies, tomato puree, salt and chilli powder. Cook for 2-3 minutes, add the boiled lentils. Cook further for 10-15 minutes, stirring occasionally. Add chopped coriander and cream ( leaving 1 tbsp aside). Serve hot garnished with reserved cream and accopmanied by naan or tandoori roti.
Maa-ki-Daal
Ingredients:
1) 11/2 cups/300 gms Black lentils, whole
2) 11/2 cup butter
3) 1 tsp chilli powder
4) 2 tsp coriander powder
5) 2/3rd cup cream
6) 4 tsp garlic paste
7) 4tsp ginger paste
8) 2 green chillies (sliced)
9) Salt to taste
Preperation:
Soak lentils for atleast 3 hours. Add 1.5 litres of water to the lentils and cook over low flame till grains split. Stir the lentils to mash them. Set aside. Heat the butter, fry ginger/garlic pastes. Add green chillies, tomato puree, salt and chilli powder. Cook for 2-3 minutes, add the boiled lentils. Cook further for 10-15 minutes, stirring occasionally. Add chopped coriander and cream ( leaving 1 tbsp aside). Serve hot garnished with reserved cream and accopmanied by naan or tandoori roti.
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