Table of Contents
About of Daal Makhani and Lacha Pratha
Daal Makhani and Lachha paratha is a very famous North India dish. Dal Makhani is a popular North Indian dish made with whole black gram and red kidney beans. The lentils are slow-cooked with a blend of aromatic spices and finished with cream for a rich, creamy texture. It is often served with rice or naan bread.
Lachha Paratha, on the other hand, is a flaky, layered Indian flatbread made from whole wheat flour. It is cooked on a tawa or griddle with butter or ghee and served hot with a variety of curries or dal. The name “lachha” means “layers,” referring to the multiple layers of dough that are rolled and folded together to create the distinctive texture.
Here are the recipes for Daal Makhani and Lachha Paratha:
Recipe for Daal Makhani:
Ingredients Daal Makhani
- 1 cup whole black gram (sabut urad dal)
- 1/4 cup red kidney beans (rajma)
- 3 cups water
- 2 tablespoons ghee or butter
- 1 teaspoon cumin seeds (jeera)
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt, to taste
- 2 tablespoons cream
- 1 tablespoon chopped coriander leaves, for garnish
Instructions Daal Makhani:
- Soak the whole black gram and red kidney beans in enough water overnight or for at least 8 hours.
- Drain the water and add the soaked dal and rajma to a pressure cooker with 3 cups of fresh water.
- Cook the dal and rajma on medium flame for 8-10 whistles or until they are cooked completely.
- Let the pressure release naturally.
- In a separate pan, heat ghee or butter and add cumin seeds. When they start to sizzle, add chopped ginger and garlic and fry for a minute.
- Add chopped onions and fry until they turn golden brown.
- Add chopped tomatoes and fry until they are soft and mushy.
- Add all the spice powders (red chili powder, garam masala powder, coriander powder, cumin powder) and salt. Mix well and cook for a minute.
- Add the cooked dal and rajma along with its water to the pan. Mix well and let it simmer for 10-15 minutes on low flame.
- Add cream and mix well.
- Garnish with chopped coriander leaves and serve hot with rice or naan.
Recipe for Lachha Paratha:
Ingredients for Lacha Pratha:
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon oil or ghee
- Water, as needed
- 2 tablespoons butter or ghee, for brushing
Instructions Lacha Pratha:
- In a large bowl, mix together flour, salt, and oil or ghee.
- Slowly add water and knead the dough until it is smooth and soft.
- Cover the dough and let it rest for 15-20 minutes.
- Divide the dough into equal-sized balls.
- Roll out each ball into a thin circle.
- Brush the surface with butter or ghee and sprinkle some flour on it.
- Make small pleats in the circle by folding it back and forth like a fan.
- Roll the pleated dough into a spiral and tuck the end underneath.
- Roll out the spiral into a thin circle again.
- Heat a tawa or griddle over medium heat and place the paratha on it.
- Cook the paratha until small bubbles form on the surface, then flip it over and cook the other side.
- Brush the surface with butter or ghee and cook for another minute or until both sides are golden brown.
- Serve hot with dal makhani or any other curry of your choice.
Nutritional value of Daal makhani and lachha parantha
Here is the nutritional information for Dal Makhani and Lachha Paratha:
Daal Makhani (per 1 cup serving):
- Calories: 341
- Protein: 16g
- Fat: 15g
- Carbohydrates: 39g
- Fiber: 13g
- Sugar: 2g
- Sodium: 373mg
Lachha Paratha (per 1 piece serving):
- Calories: 186
- Protein: 4g
- Fat: 7g
- Carbohydrates: 26g
- Fiber: 4g
- Sugar: 0g
- Sodium: 365mg
Both Daal Makhani and Lachha Paratha are relatively high in calories and fat, so they should be consumed in moderation as part of a balanced diet. However, they are also good sources of protein and fiber, which can help keep you feeling full and satisfied for longer. Additionally, Lachha Paratha is made from whole wheat flour, which provides complex carbohydrates and essential vitamins and minerals. Overall, both dishes can be enjoyed as part of a healthy, varied diet.
Tips and Tricks for making Daal Makhani and Lacha Pratha
Here are some tips and tricks for making delicious Daal Makhani and Lachha Parantha:
For Daal Makhani:
- Soaking the lentils: Soak the black lentils (urad dal) and kidney beans (rajma) overnight or for at least 6-8 hours. This helps in softening the lentils and reduces the cooking time.
- Slow cooking: Cook the soaked lentils and kidney beans on low heat for a longer duration to allow the flavors to develop and the lentils to become creamy and tender. This slow cooking method enhances the taste and texture of the daal.
- Tempering: Prepare a flavorful tempering by sautéing onions, garlic, ginger, and spices like cumin, coriander, and garam masala in ghee or oil. This adds depth and aroma to the daal.
- Creaminess: To achieve a rich and creamy texture, you can add some fresh cream or butter towards the end of cooking. This adds a luxurious touch to the daal makhani.
For Lachha Parantha:
- Dough preparation: Prepare a soft and pliable dough by combining whole wheat flour, a pinch of salt, and water. Let the dough rest for at least 15-20 minutes to make it easier to roll out.
- Rolling technique: Roll out a small portion of the dough into a thin circle. Apply ghee or oil over the surface and sprinkle some dry flour. Make pleats or folds along the length of the circle, and then roll it tightly like a spiral. This creates the distinct layers of the lachha parantha.
- Proper cooking: Cook the rolled parantha on a hot griddle or tawa. Apply ghee or oil on both sides while cooking. Press gently with a spatula to ensure even cooking and to puff up the layers.
- Crispiness: For a crisp texture, cook the lachha parantha on medium to high heat until golden brown spots appear on both sides. Press the edges with a spatula to separate the layers and allow them to cook thoroughly.
- Serving: Serve the hot and flaky lachha parantha with daal makhani, accompanied by pickles, yogurt, or raita for a complete and satisfying meal.
By following these tips and tricks, you can create a flavorful and comforting Daal Makhani and perfectly layered Lachha Parantha that will be enjoyed by everyone.
Daal Makhani is a popular Indian dish made from black lentils and kidney beans cooked with rich, creamy sauces. It offers several health benefits, including being a good source of plant-based protein, fiber, and essential nutrients like iron and folate. The lentils and beans in Daal Makhani help in maintaining blood sugar levels and promoting heart health.
Lacha Paratha, on the other hand, is a layered Indian flatbread made from wheat flour. While it is not as nutrient-dense as Daal Makhani, it does provide energy from complex carbohydrates and some dietary fiber. However, it is usually enjoyed in moderation due to its high-calorie content and limited nutritional profile.
Pairing Daal Makhani with Lacha Paratha can create a delicious and satisfying meal, offering a good balance of nutrients, flavors, and textures. Remember to enjoy these dishes in moderation as part of a balanced diet for overall health and well-being.
Daal Makhani and Lachha Paratha make a wonderful combination that brings together the rich flavors of the lentil curry and the flaky layers of the paratha. Here are some serving suggestions to enjoy this delightful meal:
- Traditional Meal: Serve Daal Makhani and Lachha Paratha as a traditional Indian meal. Place a generous ladle of creamy Daal Makhani in a bowl and serve it alongside warm and freshly cooked Lachha Parathas.
- Family-style Platter: Arrange the Daal Makhani in a large serving bowl and stack the Lachha Parathas on a separate plate. Place them on the dining table, allowing everyone to help themselves to their desired portions.
- With Accompaniments: Offer side dishes like chopped onions, green chilies, and lemon wedges to complement the Daal Makhani and Lachha Paratha. These additions add freshness and tanginess to the meal.
- Garnished and Flavored: Garnish the Daal Makhani with a drizzle of fresh cream and a sprinkle of chopped cilantro. Serve it alongside aromatic Lachha Parathas, which can be brushed with ghee for extra flavor.
- At Brunch: Enjoy Daal Makhani and Lachha Paratha as a hearty brunch option. The combination of protein-rich lentils and satisfying parathas will keep you energized throughout the day.
- With Raita: Serve a cooling side of cucumber or mint raita to balance the flavors of the meal. The raita’s creamy texture complements the richness of the Daal Makhani.
- Festival Feasting: Daal Makhani and Lachha Paratha make a special addition to festive menus. Whether it’s a celebration or a family gathering, this combo is sure to be a hit.
- Dinner Party Dish: Impress your guests by serving Daal Makhani and Lachha Paratha at a dinner party. The indulgent flavors and textures will make it a memorable meal.
- Solo Delight: Enjoy this comforting meal on your own when you crave something warm and flavorful. It’s a great way to treat yourself to a delicious homemade dinner.
- Takeout Treat: If you’re ordering takeout or enjoying a meal at a restaurant, Daal Makhani and Lachha Paratha are a classic choice that’s sure to satisfy your taste buds.
Remember to serve the Daal Makhani with a dollop of butter or cream on top for an authentic touch, and the Lachha Parathas can be gently broken into layers and enjoyed with every bite of the flavorful lentil curry.
What type of lentils should I use for Daal Makhani?
The traditional and commonly used lentils for Daal Makhani are whole black lentils (urad dal) and kidney beans (rajma). These lentils contribute to the rich and creamy texture of the dish. It is recommended to soak the lentils overnight or for several hours before cooking to soften them and ensure they cook thoroughly.
How long does it take to cook Daal Makhani?
Cooking Daal Makhani requires a significant amount of time to achieve the desired creamy and flavorful consistency. Typically, it takes around 1.5 to 2 hours to cook Daal Makhani on the stovetop. This extended cooking time allows the lentils and kidney beans to soften and blend with the flavors of spices and tempering ingredients, resulting in a delicious and hearty dish.
What is the ideal consistency of the dough for Lachha Parantha?
The ideal consistency of the dough for Lachha Parantha is soft, smooth, and pliable. It should be firm enough to hold its shape but soft enough to roll out easily. The dough should not be too sticky or too dry. Adjust the water or flour as needed to achieve the desired consistency, ensuring that the dough is easy to work with and yields flaky and layered paranthas.
Can I make gluten-free Lachha Paranthas?
Yes, you can make gluten-free Lachha Paranthas by using gluten-free flours like rice flour, almond flour, or a gluten-free all-purpose flour blend. These alternative flours can be used in combination or on their own to make the dough for gluten-free paranthas. Adjust the proportions and hydration levels accordingly and follow gluten-free recipes to ensure the best results.