Dal Makhni - Celebrate Punjabi festivals in style

Baisakhi is one of those rare Indian festivals that falls on a fixed date: April 13th. Though some states like Punjab, Haryana and Uttar Pradesh celebrate Baisakhi on this day, the festival is also celebrated in other states on April 14th.

Baisakhi, especially in Punjab and Haryana, involves a lot of socializing. Friends and relatives are invited for dinner or lunch. Hard drinks and meat are allowed to be served and people really enjoy themselves at home. Navratri fasting is over one day preceding with Ram Navami and hence the partying. Lots of fruits like ber and louquat and mithais are sent to the houses of the daughters as gifts for the entire family. Mango season is just beginning and these are included too. Visitors are welcomed and offered lassi and mithai and aloo parantha with dahi or dal makhni with hot tandoori paranthas are rustled up on the quick.

A good dal makhni is best when left overnight and consumed the following day! The flavours develop over this time and the texture becomes creamier. The easiest recipe is given here. It is a low fat version. Soak ½ cup sabut urad and 2 tablespoons rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt till completely cooked and soft. Grind together 3 medium tomatoes, 8-10 garlic cloves and 1½ inch piece ginger to a smooth puree. Heat 2 teaspoons oil in a non-stick deep pan. Add 1 teaspoon cumin seeds. When they begin to change colour add the tomato puree and stir. Simmer for five minutes. Mash the urad and rajma slightly and add to the tomato mixture. Add 1 teaspoon red chilli powder, 1 teaspoon garam masala powder and mix. Simmer for fifteen minutes. Serve hot.

For the traditional recipe, add 1 tablespoon ghee or butter with the oil and add ½ cup cream towards the end of cooking time.