Daal Paratha with Tamatar ka Achar—perfect for your Ramadan table! Try it once, and you’ll keep coming back for more. #RamadanSpecial #happycookingtoyou #foodfusion #araywahh #monthofgood
Ingredients:
Prepare Tamatar ka Achar:
-Methi dana (Fenugreek seeds) ½ tsp
-Rai dana (Mustard seeds) ½ tsp
-Tamatar (Tomatoes) blanched & chopped 5-6 medium
-Water ¼ Cup or as required
-Lehsan paste (Garlic paste) 2 tsp
-Imli pulp (Tamarind pulp) 3 tsp
-Himalayan pink salt 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Cooking oil ½ Cup
-Chana daal (Split bengal gram) soaked 1 tbs
-Sukhi lal mirch (Dried red chillies) 6-7
-Lehsan (Garlic) 5-6 cloves
-Rai dana (Mustard seeds) ½ tsp
-Curry patta (Curry leaves) 10-12
-Haldi powder (Turmeric powder) 1 tsp
Prepare Daal Paratha:
-Chana daal (Split bengal gram) soaked & boiled 1 Cup
-Hara dhania (Fresh coriander) handful
-Hari mirch (Green chillies) 2-3
-Cooking oil ½ tbs
-Pyaz (Onion) chopped 1 tbs
-Ajwain (Carom seeds) ¼ tsp
-Adrak lehsan paste (Ginger garlic paste) ½ tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tbs
-Haldi powder (Turmeric powder) ½ tsp
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Himalayan pink salt ½ tsp or to taste
-Atta (Wheat flour) sifted 3 Cups
-Himalayan pink salt 1 tsp or to taste
-Ghee (Clarified butter) 2 tbs
-Warm water ¾ Cup or as required
-Ghee (Clarified butter) 1-2 tbs
Direction:
Prepare Tamatar ka Achar:
-In frying pan,add fenugreek seeds,mustard seeds & dry roast until fragrant.
-Let it cool.
-In mortal & pestle,add dry roasted spices,crush well & set aside.
-In frying pan,add tomatoes,water,mix well,cover & cook on low flame for 4-5 minutes then mash well with the help of masher.
-Add garlic paste,tamarind pulp,pink salt,red chili powder,mix well & cook until it dries up & set aside.
-In a frying pan,add cooking oil,split bengal gram & mix well.
-Add dried red chilies,garlic,mustard seeds,curry leaves & mix well.
-Add turmeric powder,ground spices & mix well.
-Now add prepared tarka in tomatoes & mix well.Tamatar ka achar is ready!
-Let it cool.
-Can be stored in an airtight container for up to 2 weeks in refrigerator.
Prepare Daal Paratha:
-In a chopper,add split bengal gram,fresh coriander,green chillies,chop coarsely & set aside.
-In a pan,add cooking oil,onion,carom seeds & mix well.
-Add ginger garlic paste,coriander seeds,turmeric powder,cumin powder,red chilli powder,pink salt,mix well & cook for a minute.
-Add daal mixture,mix well & cook for 2-3 minutes.Daal mixture is ready!
-Let it cool.
-In a bowl,add wheat flour,pink salt,clarified butter & mix well.
-Gradually add water,mix well & knead well until dough is formed
-Grease with cooking oil,cover & let it rest for 15 minutes.
-Knead dough again until smooth,take a small dough (100g),make a ball & sprinkle dry flour & spread with hand.
-In the center of the dough,add prepared filling,fold all sides & seal properly.
-Sprinkle dry flour & roll out with the help of rolling pin (makes 8-10).
-Heat griddle & fry paratha from both sides with clarified butter.
-Serve with tamatar ka achar,raita & onion.
