Dal Makhani is one of Punjabi cuisine's most characteristic signature dishes, and is high in protein--an important attribute in primarily vegetarian cultures. Traditionally this dal is cooked on low flame, for hours, on charcoal, which gives it a rich creamy texture.
An Indian dish consisting of paneer (cheese) and peas in a sweet and spicy sauce. Some people also add "aloo" (potato) to it. It is similar to Palak Paneer (paneer with spinach). It is usually served with an Indian type of bread (Naan, paratha, poori, or roti depending on region). It is usually served as North Indian(Punjab) food.
It is popular mainly in the Punjab region of northern-India, and also notably in the regions of Gujarat. In Gujarat and Rajasthani areas, it is commonly cooked dry, with tangy spices. The main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note. Try it with a very hot green pepper on the side!
Pudina or mint is an herb is a plant whose leaves, seeds, or flowers are used for flavoring food or in medicine. Mint is considered as important element in fighting against cancer. Pudina paratha is common way to extract the benefits of pudina. Pudina is mainly available in winter season and it can be even preserved for rest of the time.
