Authentic Maithili Dal Pithi with Warm Ghee
Experience the rustic charm of Mithila with spiced wheat dumplings simmered in a hearty lentil soup. This comforting homestyle classic is finished with aromatic tempering and a drizzle of pure ghee.
60min
Total Time
4
Servings
Maithili
Cuisine
Recipe
1
In a pressure cooker, combine washed arhar dal, water, turmeric powder, and salt. Cook for 3 to 4 whistles until the dal is completely soft and mashed.
2
In a mixing bowl, combine whole wheat flour, a pinch of salt, carom seeds, and a little water to knead a firm, smooth dough, similar to roti dough.
3
Divide the dough into small lemon-sized balls. Roll each ball into a small circle, then press the center with your thumb to create small flower-shaped or pinched dumplings (pithi).
4
Bring the cooked dal to a gentle boil in a large pot, adding extra water if the consistency is too thick.
5
Drop the wheat dumplings one by one into the simmering dal, stirring gently so they do not stick together.
6
Cover and cook on medium heat for about 12 to 15 minutes until the dumplings are fully cooked through and tender.
7
In a separate small pan, heat ghee and add cumin seeds, dry red chilies, and asafoetida, letting them splutter.
8
Add chopped onions and ginger-garlic paste to the pan, sautéing until golden brown, then add chopped tomatoes and cook until soft.
9
Pour this tempering over the boiling dal pithi, sprinkle garam masala, and stir well.
10
Garnish with freshly chopped coriander leaves and serve warm with an extra drizzle of ghee.
Ingredients
1 cup yellow pigeon peas (arhar dal), washed and drained
4 cups water
1/2 teaspoon turmeric powder
1 teaspoon salt
1.5 cups whole wheat flour
1/4 teaspoon ajwain (carom seeds)
2 tablespoons ghee
1 teaspoon cumin seeds
2 dry red chilies
1 pinch asafoetida (hing)
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste
1 medium tomato, chopped
1 teaspoon garam masala
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.