Lohri 2024: Popular North Indian Dishes To Serve At Your Festive Party

This is a time for feasting, sharing, and savouring exceptional culinary delights that highlight the richness of regional cuisines. The usual Lohri meal consists of a magnificent spread of traditional and celebratory dishes. The popular dishes offered during Lohri parties are listed below:

1. Sarson da saag with makki di roti: A traditional Punjabi meal served with Makki di Roti is Sarson da Saag, which is a must-have during the Lohri festivities.  The main ingredient of sarson da saag is mustard greens, which give it a strong, slightly piquant flavour. A combination of warming and flavorful spices, including green chilies, ginger, and garlic, are used to season the saag. The dish's richness and creaminess are improved with the addition of milk or butter. Makki di Roti is a flatbread that has a unique corn flavour with every bite since it is baked with cornmeal (makki ka atta). The roti has a distinct texture, with a soft interior and a somewhat crunchy exterior. Sarson da saag's strong flavour and the earthy flavour of makki di roti combine to make a delicious dish.

2. Khichdi: 

A simple and filling dish, khichdi is composed with rice and lentils and typically seasoned with mild spices.  The mild and pleasant flavour of khichdi suits a variety of palates. It's frequently regarded as a comfort food. With the lentils contributing a nutty flavour and the rice offering a soft basis, the combination of the two ingredients produces a well-balanced blend of textures and flavours. Typically, mild spices like cumin, turmeric, and asafoetida are used to season khichdi, giving it a mellow, earthy flavour. People can personalise the taste of khichdi by adding toppings like yoghurt, pickles, or ghee, which are frequently given with it. Because it is a dish that is light and simple to digest, it may be enjoyed on a variety of occasions, including celebrations like Lohri.

3. Dahi bhalle:

 Popular North Indian cuisine dahi bhalle, sometimes called dahi vada, is frequently consumed on festival occasions like Lohri. Dahi Bhalle is a delicious blend of flavours and textures in its taste.  The texture of the deep-fried lentil dumplings, called bhalle, is spongy and squishy. The thick, seasoned yoghurt that the bhalle are steeped in gives them a creamy, tangy flavour. Dahi Bhalle is usually served with acidic mint chutney and sweet tamarind chutney, which provide complementary flavours.  To improve the overall flavour, the yoghurt is seasoned with a variety of spices, including cumin (jeera), red chilli powder, chaat masala, and black salt.  The crunchiness of the dish is enhanced by garnishes such crispy chickpea noodles, chopped coriander, and pomegranate seeds.

Also Read: Lohri 2024: Chikki, Rewari And More, Mithais To Celebrate

4. Methi paratha:

The flavour of methi paratha, which is cooked with fresh fenugreek leaves, is earthy and savoury. The subtle bitter flavour of methi, or fenugreek leaves, gives the paratha more depth and richness. The paratha has a fragrant and aromatic flavour since it is frequently seasoned with spices like cumin, coriander, and occasionally green chilies. Since whole wheat flour is usually used to make methi paratha, it has a robust, nutty flavour. Cooked in ghee or oil on a griddle, methi paratha gets crispy on the outside but stays soft inside. Dietary fibre from whole wheat flour and fenugreek leaves helps to maintain healthy digestion and satiety. Because of its well-known anti-inflammatory qualities, fenugreek may be beneficial to health.

5. Rajma chawal:

North Indian cuisine's "rajma chawal" is made with red kidney beans, or rajma, simmered in a rich, tomato-based curry. The meal is substantial and rich. The savoury and unique flavour is enhanced by the use of aromatic spices including asafoetida, cumin, coriander, and garam masala. Rajma Chawal frequently has cream or yoghurt added to it to give it a creamy feel. When the mixture is served with rice (chawal), it makes for a filling and well-balanced dinner. Kidney beans are rich in dietary fibre, which promotes healthy digestion and helps keep blood sugar levels consistent. The complex carbohydrates found in the rice component give the body energy.

6. Panjiri: 

A classic Indian dessert called panjiri is frequently connected to winter celebrations like Lohri. Its flavour is a delicious fusion of several ingredients, making it an exceptionally savoury and rich pleasure.  Nuts like walnuts, cashews, and almonds are frequently added to panjiri. The whole flavour is enhanced by the crisp and nutty texture that the nuts provide.  Warm spices like nutmeg, cinnamon, and cardamom are used to season it, giving the food a cosy and aromatic scent. Clarified butter, or ghee, is a crucial component of panjiri. It gives the food a silky texture and a deep, buttery flavour. Jaggery or sugar is used to sweeten panjiri, adding a sweet touch to counterbalance the nuttiness and spiciness. 

8. Gajar ka halwa:

Popular and traditional Indian dessert Gajar ka Halwa, sometimes called Carrot Halwa, is especially significant during festivities like Lohri.   The taste of Gajar ka Halwa is renowned for being rich, sugary, and decadent. Carrots naturally contain sugar, and when cooking, sugar or condensed milk is added to enhance their sweetness. Grated carrots are simmered slowly in either milk or ghee (clarified butter) until they soften and release moisture. As a result, the halwa has a moist, creamy texture. Cardamom and other strong spices are frequently used to flavour gajar ka halwa, giving it a lovely scent. Chopped nuts, such cashews and almonds, are frequently added as a garnish to improve the texture and add crunch.