The influences of Punjabi cuisine are clearly seen in most North Indian recipes. Punjabi food is adored through out India and abroad. Right from non-vegetarian Tandoori preparations to veg. preparations, Punjabi food is delightfully tasty, spicy, and healthy. One of most famous delicacies from Punjab is Dal Makhani (Lentils with Butter). This preparation is also known as Maa Ki Dal.

Pulses are a staple in Indian food and offer nutrition, proteins, and fiber. Pulses include lentils, beans, and peas.

Dal Makhani was traditionally cooked over charcoal slowly for hours. Cooking it slowly gives the dal a creamy and soft texture. Typically, Dal Makhani was cooked on a regular basis in Punjabi households. In order to further enhance the taste, generous dollops of ?malai? or milk cream, or freshly prepared butter was added to it; hence the name. However, nowadays, the amount of cream or butter has been reduced as people are becoming more calorie conscious.

In order to prepare Dal Makhani, lentils and beans are soaked in water overnight or for at least 8 hours prior to cooking. The dal along with ginger, garlic, and wholesome spices is cooked over low heat. After the dal is cooked, onions, tomatoes and some more spices along with salt are added. Fresh cream or butter lends the finishing touch. Dal Makhani is served with garnishing of finely chopped coriander leaves and some more fresh cream! The accompaniments include tandoori roti or parantha or steamed rice.

When cooked with less cream/butter, Dal Makhani is healthy, nutritious and an excellent source of energy!