Dal Maharani With Mirchi Parantha

Name: Dal Maharani With Mirchi Parantha
Cuisine: Indian
Ingredients: 1 cup Whole black gram; 2 tablespoons Red kidney beans; 2 tablespoons ChanaDal; to taste Salt; 3-4 Onions medium; 10 cloves Garlic; 1 1/2 inch Ginger; 1 tablespoon Pure ghee; 2 tablespoons Butter; 1 teaspoon Cumin seeds; 1/4 tsp hing; 2 Tomato medium; 1/2 tsp Kashmiri red mirch powder; 2-3 Dried whole chillies; 1 teaspoon Red chilli powder; 1 teaspoon Garam masala powder; As needed Cream for garnish; As needed Fresh coriander; For mirchi laccha parantha; 250 gm whole wheat flour; 1 tbsp ghee for the dough; to taste Salt; 1 tbsp melted ghee for brushing; 2 tbsp ghee for cooking; 1 tsp Kashmiri red chilli powder

Sadhana Mohindra @cook_12095969

#goldenapron
#Week 4
#Post 4
#Date 25th March

Sadhana Mohindra @cook_12095969

#goldenapron
#Week 4
#Post 4
#Date 25th March

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Ingredients

1 cupWhole black gram
2 tablespoonsRed kidney beans
2 tablespoonsChanaDal
to tasteSalt
3-4Onions medium
10 clovesGarlic
1 1/2 inchGinger
1 tablespoonPure ghee
2 tablespoonsButter
1 teaspoonCumin seeds
1/4 tsphing
2Tomato medium
1/2 tspKashmiri red mirch powder
2-3Dried whole chillies
1 teaspoonRed chilli powder
1 teaspoonGaram masala powder
As needed Cream for garnish
As neededFresh coriander
For mirchi laccha parantha
250 gmwhole wheat flour
1 tbspghee for the dough
to tasteSalt
1 tbspmelted ghee for brushing
2 tbspghee for cooking
1 tspKashmiri red chilli powder

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Steps

1

Clean and wash dal properly.Chop onions,ginger and garlic. Heat oil in a pressure cooker.
2

Add hing,cumin seeds and sauté for a few seconds. Add onions, garlic and ginger. Sauté for 2 minutes or till lightly browned.
3

When sautéed properly add turmeric powder,salt and Kashmiri chilli powder,sauté and add 4 cups of water.
4

Now put washed dal in the cooker and cover with lid and cook for one hour in simmer flame.
5

After one hour switch off the flame and don’t release the pressure.
6

In the meantime heat ghee in a pan,add whole dry chillies and sauté for a few seconds. Add onions, garlic and ginger. Sauté for 2 minutes or till lightly browned.
7

Add red chilli powder,roast and add tomatoes purée.Saute till ghee separates.
8

At this stage add fresh cream,mix and sauté well then pour the prepared tempering into pressure cooker.
9
10

For Mirchi Paranthas...Mix flour, ghee, salt in a big mixing bowl and add required amount of water to make smooth and stiff dough. The dough should be well kneeded, not too soft but firm and pliable.
Divide it into equal parts and roll into thin big circles. Brush it with ghee and sprinkle salt and chilli powder over it.
11

Now Pleat this rolled disc as shown below and coil it to make a round circle as shown.
Now roll carefully into laccha paratha little bit thicker than normal paratha.
12

When you are rolling laccha paratha, you can put flat griddle for heating and when you are ready with rolled paratha smear it with ghee.
And put that paratha over griddle.
13

Cook it from one side till brown spots start to appear and similarly from other side too and cook it till crispy and golden brown.
Likewise cook all the paratha and serve hot with Dal Maharani.