Dal Paratha and Tamatar ka Achar, which are great dishes for Ramadan.

I'd be happy to provide you with recipes for dal paratha and tamatar ka achar (tomato pickle), which are great dishes for Ramadan.

 

Dal Paratha Recipe

Ingredients for the Dal Filling:

• 1 cup yellow moong dal (split yellow lentils), soaked for 1-2 hours
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• 1 inch ginger, grated
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Fresh coriander leaves, chopped
• Salt to taste
• 2 tablespoons oil

Ingredients for the Paratha Dough:

• 2 cups whole wheat flour
• Water as needed
• Salt to taste
• 1 tablespoon oil

Instructions:

1. Cook the soaked dal until soft but not mushy. Drain excess water.
2. Heat oil in a pan. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add green chilies, ginger, and sauté for a minute.
5. Add the cooked dal, turmeric, red chili powder, garam masala, and salt.
6. Cook until the mixture is dry enough to be used as a filling. Mash lightly.
7. Add fresh coriander, mix well, and let it cool.
8. For the dough, mix flour, salt, and oil. Add water gradually to form a soft dough.
9. Let the dough rest for 15-20 minutes.
10. Divide the dough into equal portions and roll each into a small circle.
11. Place a tablespoon of dal filling in the center, bring the edges together, and seal.
12. Gently flatten and roll again into a paratha.
13. Cook on a hot tawa with oil until golden brown on both sides.

Tamatar Ka Achar (Tomato Pickle)

Ingredients:

• 500g ripe tomatoes, chopped into quarters
• 1/4 cup mustard oil
• 2 tablespoons fennel seeds
• 2 tablespoons mustard seeds
• 1 tablespoon fenugreek seeds
• 1 tablespoon nigella seeds (kalonji)
• 8-10 dried red chilies
• 1 tablespoon turmeric powder
• 2 tablespoons red chili powder
• Salt to taste
• 2 tablespoons vinegar

Instructions:

1. Wash tomatoes thoroughly and pat them dry completely.
2. In a dry pan, lightly roast fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds.
3. Let them cool and coarsely grind them.
4. Heat mustard oil in a pan until it reaches smoking point, then let it cool slightly.
5. Add the ground spices and dried red chilies to the oil.
6. Add turmeric powder, red chili powder, and salt. Mix well.
7. Add chopped tomatoes and cook on low heat for 15-20 minutes until tomatoes soften and oil separates.
8. Add vinegar and mix well.
9. Let it cool completely before storing in a sterilized glass jar.
10. The pickle will be ready to consume after 2-3 days once flavors develop.

These dishes make a wonderful combination for iftar or suhoor during Ramadan. The parathas are filling and nutritious, while the tangy tomato pickle adds a burst of flavor!