Ramadan has always been special to me. Growing up, everything about Ramadan was
exciting – from the moon sighting to waking up early for suhur, from reciting
the Quran to laying out the iftar table was something I always looked forward
to. Ramadan values, discipline,
self-control, sacrifice for the sake of Allah is something I deeply
treasure and sincerely hope that one day I can instill and pass on the same
teaching and mindsets to the next generation.
based guest post for her gorgeous blog, Kitchen Flavours, I happily proposed
that I present her readers with one of the traditional iftar item, Piyaju, that
is a must in 99% of the Muslim households during iftar time in Bangladesh.
iftar time, but special times, call for special items and piyaju, fritters made
of red lentil or masoor dal paste and chopped onions, is one such item. Without having piyaju, iftar seems to be incomplete. Though in our busy lives, we don’t make
piyaju everyday these days, like back home in Bangladesh, we surely make sure
they appear on the table at least during the weekends if not more.
fond memories of Ramadan. I wasn’t
allowed to do any cooking growing up as many of you from the Indian sub
continent may relate to. However,
Ramadan was special and special times called for special privileges. During Ramadan, I was allowed to fry piyaju
and set out the table for the family. Everyday,
I looked forward to the iftar preparation time to fry piyaju and lovingly
prepare the plates for the family members and few extra ones to send to the
neighborhood masjid and share few plates with those who were less
fortunate. Every time, I fry piyaju I
ponder into my childhood Ramadan days and cherish the memories.
reminder of warm childhood Ramadan memories, has become a symbol of the strong
family bonds that we have and the love we share as family towards each other,
and the community and off course the greater teachings of Ramadan.
tried and tasted recipe and include in your iftar this Ramadan or during one of
your snack or tea time. Serve it with a green tomato sauce
or radish chutney for an
- 1 cup red lentil
- 2-3 green chili
- 1 cup onion, chopped
- ½ teaspoon garlic paste
- ½ teaspoon ginger paste
- ¼ teaspoon cumin powder
- Salt, according to taste
- Cilantro, chopped (optional)
- Oil for frying
- Soak lentil in water for 2-3 hours.
- Wash and drain water.
- In a food processor, pulse the soaked lentil to make a paste.
- Mix all ingredients and mix with lentil paste.
- Heat oil in a frying pan.
- Make small, flat shaped fritters and slowly put in the hot oil.
- Fry until golden brown and crisp turning couple of times.
- Soak extra oil in paper towel.
- Take caution when putting the fritters in the hot oil and oil can splatter.
- Adjust green chili according to taste.
- You may add chopped kale, spinach, shredded cabbage to the lentil mix.
- The lentil paste(without any other ingredients) can be kept in refrigerator for up to 2 days.
- In freezer, the lentil paste can be kept for up to one month.