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Hungry???
Then, you've come to the right place. Even a remote village
or the smallest town of Punjab caters to all types of cuisine
to match your cravings... Be it traditional Macce
de roti and Sarson da
saag or the typical Punjabi Dhaba food with Dal
makhani and Tandoori Rotis,
vegetarian as well lip smacking non-vegetarian dishes, all
are available here. The people of Punjab are food lovers.
Basically, they follow the principle of eat, drink and be
merry. Great, isn't it!!!
So, check
out for some food specialities of Punjab with their recipes
:---
Punjabi
Recipes
Five-Jewel
Creamed Lentils
Serving
Size
: 8
Preparation Time :1:00
Ingredients
175 Grams Yellow Split Peas (channa
dal)
(6 ounces) 90 Grams White Gram Beans (urad dal)
(3 ounces) 45 Grams Yellow Mung Beans (moong dal)
(1 1/2 ounces) 45 Grams Red Lentils (masar dal)
(1 1/2 ounces) 1/2 Teaspoon Turmeric
2 Teaspoons Salt (or to taste)
6 Tablespoons Vegetable Oil
2 Medium Onions, Peeled, Sliced in Thin Rings
2 Teaspoons Garlic,
Minced 2 Teaspoons Ginger, Grated or Crushed
3 Medium Tomatoes, Sliced in 2cm thick wedges
2 Tablespoons Vegetable Oil
1 1/2 Teaspoons Cumin Seed
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
4 Tablespoons Fresh Coriander,
Chopped 2 Green Chilies, Minced
Method:
Pick clean and wash all the beans thoroughly
in several changes of water. Put them in a deep pot with 1/2
teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water.
Bring the water to the boil and stir often to prevent the
beans from sticking to the bottom of the pan or lumping together.
Cook over medium heat, partially covered, for about 30 minutes.
Stir in the salt to taste. Keep the lentils on a low simmer
while you make the fried seasonings. Heat 4-6 tablespoons
of the oil in a large frying pan over medium high heat.
Add
the onions and cook, stirring constantly, until they turn
light brown (15-18 minutes). Add the garlic, ginger and chilies
and continue cooking for 2 more minutes. Increase the heat
to high, add the tomatoes, and fry, turning them carefully
and shaking the pan, until they look slightly browned and
cooked (about 5 minutes). Pour the entire contents of the
pan over the dal and gently stir to mix. Continue simmering
while you make the spiced butter.
Wipe
the frying pan clean and place it on medium-high heat. Add
the remaining 2 tablespoons of the oil. When it is hot, add
the cumin, cayenne and paprika. Immediately pour the entire
contents of the pan over the dal, scraping the mixture out
with a rubber spatula. Stir a few times, just to streak the
dal with the spiced butter. Serve garnished with coriander
and more paprika.
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Chawal
