Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Dal pitha is a traditional steamed dumpling of Bihar and Jharkhand. A soft rice-flour dough is shaped around a savory filling of cooked chana dal, ginger, garlic, green chilies and spices, then steamed until tender. It is often served hot with a spicy chutney or tomato sauce, and is eaten as a breakfast or snack, especially in winter. Bihari cooking is often described as rustic and earthy, built on sattu (roasted gram flour), mustard oil and simple spice mixes. Read more in Indian regional cuisines.
The dough is made with hot water so that it stays pliable and does not crack.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.
Photo credits: Photo 1: 高 长华 on Pexels; Photo 2: Change C.C on Pexels; Photo 3: Nadin Sh on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Dal Pitha (Steamed Rice Dumplings with Lentil Filling)
Description
Dal pitha: soft steamed rice flour dumplings filled with a spiced chana dal mixture. A traditional Bihari and Jharkhand dish served with chutney.Ingredients
For the dough
For the filling
Instructions
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For the filling, drain the dal and cook it in fresh water until just tender but not mushy, about 15 minutes. Drain well and mash lightly.
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Heat the oil in a pan, add the cumin, then the ginger, garlic and green chilies. Stir in the turmeric, chili powder, salt and the mashed dal. Cook, stirring, for 5 minutes until dry. Cool and shape into small balls.
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For the dough, bring the water, salt and oil to a boil. Add the rice flour all at once, stir quickly with a spoon, cover and rest for 5 minutes. Knead while warm into a smooth dough, wetting your hands with oil to prevent sticking.
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Take a lemon-size ball of dough, flatten it into a small cup, place a filling ball inside and seal the edges, shaping into a half-moon or oval.
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Grease a steamer plate or banana leaf. Arrange the dumplings with space between them. Steam over boiling water for 15 to 20 minutes until the dough looks glossy and firm.
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Serve hot with tomato chutney or green chutney.
