Authentic Bihari Dal Pithi with Spicy Garlic Chutney
A rustic and comforting staple from Bihar featuring spiced wheat dumplings simmered in a savory lentil broth. Served hot alongside a fiery garlic chutney, this wholesome one-pot meal offers deeply comforting, earthy flavors.
60min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
In a bowl, knead the whole wheat flour with ajwain, a pinch of salt, and a little water to make a firm dough. Rest for 15 minutes.
2
Pinch small portions of the dough, roll them into thin discs, and fold them into traditional pithi (dumpling) shapes.
3
In a pressure cooker, cook the arhar dal with turmeric powder, salt, and 4 cups of water for 3 whistles until soft.
4
In a large deep pan, heat ghee and temper with cumin seeds, dried red chilies, and asafoetida.
5
Add chopped onions and sauté until golden brown, followed by ginger-garlic paste and chopped tomatoes until soft.
6
Pour the boiled dal into the pan and bring it to a gentle boil, adding more water if the consistency is too thick.
7
Gently drop the prepared wheat pithi dumplings into the simmering dal, stirring occasionally.
8
Cover and cook on medium-low heat for 12-15 minutes until the dumplings are thoroughly cooked and tender.
9
Prepare the chutney by grinding garlic cloves, dry red chilies, salt, and mustard oil together into a coarse paste.
10
Garnish the dal pithi with fresh coriander leaves and serve piping hot with the spicy garlic chutney.
Ingredients
1 cup arhar dal (yellow pigeon peas), washed and drained
1.5 cups whole wheat flour
1/2 tsp ajwain (carom seeds)
2 tbsp ghee
1 tsp cumin seeds
2 dried red chilies
1 pinch asafoetida (hing)
1 medium onion, finely chopped
1 tomato, chopped
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
Salt to taste
4 cloves garlic for the chutney
2 dry red chilies for the chutney
1 tsp mustard oil for the chutney
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.