Bihari Chana Dal Dehati Pitha with Tamatar Chutney
Delectable semolina dumplings stuffed with spiced split Bengal gram, steamed to perfection and served with a tangy tomato chutney.
55min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Coarsely grind the soaked chana dal without adding too much water.
2
Heat mustard oil in a pan, add cumin seeds and asafoetida, then add the ground dal, garlic, ginger, green chillies, turmeric, and salt. Sauté until dry and cooked, then set aside.
3
Boil water with salt and ghee, slowly stir in the semolina to make a smooth dough, cover and let it cool slightly, then knead well.
4
Divide the dough into small lemon-sized balls, flatten them, place a spoonful of the chana dal filling in the center, and shape them into half-moon dumplings.
5
Steam the pitha in a steamer for 12 to 15 minutes until the outer covering is firm and cooked.
6
Prepare a quick tomato chutney by sautéing tomatoes, garlic, and chillies, then blending them smoothly.
7
Serve hot Dehati Pitha accompanied by the tangy tomato chutney.
Ingredients
1 cup semolina (suji)
1.5 cups water
1/2 tsp salt
1 tsp ghee
3/4 cup chana dal, soaked for 3 hours
4 cloves garlic, minced
1 inch ginger, grated
2 green chillies, chopped
1/2 tsp cumin seeds
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder
1 tsp mustard oil
Fresh coriander leaves for garnish
2 ripe tomatoes, chopped for chutney
*This AI-generated recipe may contain inaccuracies.