Authentic Maithili Dal Pithi with Spicy Garlic Chutney
A comforting Bihari and Maithili classic featuring wholesome wheat dumplings simmered in spiced lentil soup. Served warm with a pungent garlic chutney, it makes for a deeply satisfying and rustic one-pot meal.
55min
Total Time
4
Servings
Maithili
Cuisine
Recipe
1
In a pressure cooker, combine washed arhar dal, water, turmeric powder, and salt. Cook for 3-4 whistles until the dal is soft and well-mashed.
2
In a bowl, mix whole wheat flour, ajwain, a pinch of salt, and ghee. Add water gradually to knead a firm dough, similar to roti dough.
3
Divide the dough into small lemon-sized balls, roll them into small thick circles, and pinch them in the center to form traditional pithi (dumpling) shapes.
4
Bring the cooked dal to a gentle boil in a large pot, adding extra water if the consistency is too thick.
5
Gently drop the wheat dumplings one by one into the simmering dal, stirring occasionally so they do not stick.
6
Cover and let the dal and pithi simmer on medium heat for about 12-15 minutes until the dumplings are fully cooked through.
7
In a separate small pan, heat mustard oil for the tempering. Add cumin seeds, dry red chillies, hing, minced garlic, and chopped onions, sautéing until golden brown.
8
Add chopped tomatoes and red chilli powder, cooking until the oil separates from the masala.
9
Pour this tempering directly into the boiling dal and pithi, mixing well and simmering for another 2 minutes.
10
Garnish with freshly chopped coriander leaves and serve hot with a side of spicy garlic chutney.
Ingredients
1 cup arhar dal (yellow pigeon peas), washed
4 cups water
1 tsp turmeric powder
Salt to taste
1.5 cups whole wheat flour
1/2 tsp ajwain (carom seeds)
1 tbsp ghee
2 tbsp mustard oil
1 tsp cumin seeds
2 dry red chillies
1 pinch asafoetida (hing)
1 onion, finely chopped
1 tomato, chopped
5 cloves garlic, minced
1 tsp red chilli powder
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.