Dal Makhani with Paratha

 

One of the main features of Punjabi cuisine is its diverse range of dishes.  Since Punjab is know for its rich milk a number of dishes in Punjab contain milk products like butter, ghee, curd and the paneer etc. Certain dishes which are exclusive to Punjab are the rotis, naans, parathas, choles and ofcourse the Sarson ka saag. The main masala in a Punjabi dish consists of Onions, Ginger and Garlic. Tandoor cuisine is a Punjabi speciality especially for non-vegetarian dishes.

Dal Makhani is the staple food of the Punjab region.The primary ingredients in dal makhani are Whole urad and rajma, rather than masoor. Dal makhani is now universally recognized as a quintessentially Indian dish and variations of the fare are served in a wide variety of eateries and restaurants internationally. The traditional preparation of dal makhani involves a series of time-consuming procedures, which can take up to 24 hours to complete. However, with the availability of modern cooking equipment, including Pressure cooker the preparation time of the dish has reduced significantly.

The Paratha is an important part of a traditional Indian breakfast.

A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top, with chutney, with pickles and yogurt, or with meat or vegetable curries. The paratha can be round, heptagonal, square or triangular. They can be stuffed with a variety of stuffings like potatoes, paneer or even kheema.

Ingredients:

For the Dal Makhani: 

1/2 cup      Rajma

1/2 cup      Whole Urad

1/2 cup      Whole Masoor

1                Onion

1                Tomato

1 tsp          Ginger Garlic Paste

1 tsp          Red Chilli Powder

1/2 tsp       Haldi Powder

1 tsp          Namak Shamak

1 tsp          Coriander Powder

1/2 tsp       Jeera Powder

1 1/2 tsp    Garam Masala

1/2 cup      Milk Cream

1 tsp          Kasoori Methi

 3 tsp         Oil

For the Paratha:

1 cup        Maida

2 cups       Wheat Flour

1 tsp         Namak Shamak

Method:

For the Dal Makhani: 

Soak the Rajma, Whole Urad and the Masoor for atleast 12 hr to 18 hrs.

In a Pressure Pan, heat the oil and add the ginger garlic paste and saute. Put in the onion and the tomato and saute till it leaves oil. Now add the chilli powder, haldi powder, dhania powder, jeera powder, salt and the garam masala. Toss in the rajma, urad and the masoor. Pour 2 cups of water and put on the lid of the pressure pan. Take atleast 5 to 6 whistles while on medium flame.

When cooked, stir in the milk cream and mix. Heat a little and then add the kasoori methi. Cook for 2 to 3 mins.

Garnish with a little cream.

Serve hot accompanied with parathas.

For the Paratha:

Knead the dough using water.

Take a small peda and roll into a thick chapati. Now smear a little ghee on it and dust it lightly with a little atta. Fold into a semi circle. Smear a little ghee on the semi circle, dust with flour and fold into a triangle. Now roll it into triangular shape.

Grill the paratha on a tawa using ghee.