Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Dals and Kadhis recipes like Moong Phali Ki Kadhi, Sesame Dal, Dal Fry, Shengdanyachi Amti. Or try out these recipes from Punjabi Cuisine like Methi Missi Roti, Bhatura with a difference, Bhindi Masala, Lauki Chana Dal With Wadiyaan.
Whole black gram(sabut urad) 1/2 cup

Red kidney beans (rajma) 2 tablespoons

Salt to taste

Ginger grated 2 one inch piece

Oil 1 tablespoon

Nutralite 3 tablespoons

Cumin seeds 1 teaspoon

Onion chopped 1 large

Garlic cloves chopped 6

Tomatoes chopped 4 medium

Garam masala powder 1 teaspoon

Cream 1/2 cup

Red chilli powder 1 teaspoon

Ginger cut into thin strips ½ inch piece

Fresh coriander leaves chopped 1 tablespoon