Authentic Purvanchali Teaspoon Dal Pitha
Delight in these comforting, spiced rice flour dumplings stuffed with seasoned split lentils, gently steamed to perfection. A traditional rustic delicacy from the Purvanchal region that warms the soul.
60min
Total Time
4
Servings
Purvanchali
Cuisine
Recipe
1
Coarsely grind the soaked chana dal without adding too much water.
2
In a pan, heat mustard oil, splutter cumin seeds, and add asafoetida, ginger, and green chillies.
3
Add the ground dal, turmeric powder, and salt, then sauté for 5 minutes until dry and crumbly; mix in fresh coriander and set aside.
4
Boil water with a pinch of salt and ghee in a heavy-bottomed pan, slowly stir in the rice flour, cover, and turn off the heat to let it steam for 10 minutes.
5
Knead the warm rice dough into a smooth, pliable ball using oiled hands.
6
Divide the dough into small lemon-sized portions, flatten each, place a spoonful of the dal filling in the center, and fold it into a semi-circle or crescent shape, sealing the edges.
7
Arrange the filled pitha in a greased steamer and steam over medium heat for 12 to 15 minutes until fully cooked.
8
Serve hot with a side of spicy tomato or green coriander chutney.
Ingredients
1 cup rice flour
1 cup water
1/2 teaspoon salt
1 teaspoon ghee
1/2 cup chana dal, soaked for 3 hours and drained
2 green chillies, finely chopped
1 inch ginger, grated
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
1 teaspoon mustard oil
Fresh coriander leaves, chopped
Salt to taste
*This AI-generated recipe may contain inaccuracies.