Dal Pitha is a cherished traditional delicacy from Bihar, featuring a flavorful filling of protein-rich chana dal (split Bengal gram) seasoned with aromatic spices and herbs, encased within a soft, delicate rice-flour dough. The dumplings are gently steamed until tender, creating a wholesome dish that is both light and satisfying. Celebrated for its simplicity and nutritional value, Dal Pitha is naturally gluten-free and makes an excellent healthy snack or light meal. Often enjoyed with chutney, pickles, or a drizzle of ghee, this comforting dish beautifully reflects the rustic charm and culinary heritage of Bihari cuisine.
Dal Pitha
Description
Dal Pitha is a cherished traditional delicacy from Bihar, featuring a flavorful filling of protein-rich chana dal (split Bengal gram) seasoned with aromatic spices and herbs, encased within a soft, delicate rice-flour dough. The dumplings are gently steamed until tender, creating a wholesome dish that is both light and satisfying. Celebrated for its simplicity and nutritional value, Dal Pitha is naturally gluten-free and makes an excellent healthy snack or light meal. Often enjoyed with chutney, pickles, or a drizzle of ghee, this comforting dish beautifully reflects the rustic charm and culinary heritage of Bihari cuisine.
Ingredients
For the Dough
For the Dal Filling
Instructions
-
Prepare the Dough
- Boil water: In a pot, bring 1 cup of water to a boil with salt and 1 tsp oil/ghee.
- Add flour: Turn off the heat, stir in the rice flour gradually, and mix well.
- Knead: Cover and let it rest for 5 minutes. While it is still warm enough to handle, knead it into a smooth, non-sticky dough. Keep it covered with a damp cloth to prevent drying.
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Make the Filling
- Grind dal: Drain the soaked chana dal completely. Add it to a blender along with ginger, garlic, and green chilies. Grind it into a coarse paste without adding water.
- Season: Transfer the paste to a bowl and mix in the cumin powder, coriander powder, turmeric, hing, fresh coriander, and salt. Add salt right before shaping so the mixture does not release excess water.
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Shape and Steam
- Form cups: Grease your hands with oil. Pinch off a lemon-sized ball of dough and roll it smooth. Press your thumb into the center to form a shallow, small cup or semi-circle.
- Stuff: Place a small spoonful of the dal mixture into the center.
- Seal: Bring the edges together and pinch to seal securely (like a modak, gujiya, or dumpling).
- Steam: Grease a steamer plate and arrange the pithas. Steam them for about 10 to 12 minutes until the outer dough becomes translucent and cooked through.
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Serve
Serve the hot dal pitha alongside green coriander chutney and a drizzle of ghee.
