Punjabi Dals and Punjabi Kadhis
An Indian meal is never complete without dals and kadhi. They are an important component of the balanced meal and provides with the nutrition required for proper development.
Different states have different homely ways of cooking dal, but most of these are quick and easy to prepare so they can be prepared without much ado on a routine basis. Dals are made of pulses or lentils while Kadhi is made using curd.
Delicious dals and kadhis also hold an important place in Punjabi meals. Enjoy a bowlful of hot rice with satiating and homely dishes like Dal Amritsari and Panchratni Dal.
Dal Tadka is the most basic dal preparation made using masoor and yellow moong dal. You can even use any other lentil to prepare this dal, the flavor depends upon the tempering. The rich and creamy dal tempered with ghee tastes amazing with roti and rice.
You can even enhance the dal by addition of vegetables. This Hariyali Dal made using spinach and chana dal is an excellent source of protein, iron, vitamin A and calcium.
Nothing can be more satiating than a bowl full of Rajma curry and rice. This curry is a favourite in Punjab and very popular amongst all age groups. Another popular dal is Maa ki dal or Dal Makhani. Traditionally it is cooked on a low flame overnight and allowed to thicken. But nowadays it is made using a pressure cooker.
A preparation of curds, besan, onions and masalas the Punjabi kadhi takes no time to cook. An addition of pakoda intensifies the flavor and makes Punjabi Pakoda Kadhi an irresistible treat.
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