Dal Pitha

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.

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Cooking Method: Sauteing

Cuisine: Bihar, Indian

Courses: Breakfast

Difficulty: Intermediate

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

1 cup Rice flour
1 tsp Oil or Ghee
Salt to Taste
Warm Water

For the Dal Filling

1 cup Chana Dal (soaked for 5-6 hours)
3 Green chilies
1 inch Ginger
4 cloves Garlic
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
A pinch of hing (asafoetida)
2 tbsp Fresh coriander, chopped
Salt to Taste

Instructions

1
Prepare the Dough
1. Boil water: In a pot, bring 1 cup of water to a boil with salt and 1 tsp oil/ghee.
2. Add flour: Turn off the heat, stir in the rice flour gradually, and mix well.
3. 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.
2
Make the Filling
1. 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.
2. 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.
3
Shape and Steam
1. 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.
2. Stuff: Place a small spoonful of the dal mixture into the center.
3. Seal: Bring the edges together and pinch to seal securely (like a modak, gujiya, or dumpling).
4. 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.
4
Serve

Serve the hot dal pitha alongside green coriander chutney and a drizzle of ghee.

Read it online: https://indiafoodz.com/recipe/dal-pitha/