Dal Pithi | How to make Dal Pithi

Ingredients

Instructions

1. 1

   This recipe combines masoor with arhar dal which weighs around 150gms(1/2 cup)., you may use toor dal or moong dal if desired. Combining arhar dal with masoor dal improves the flavour of this dal pithi; you should try it.

   
2. 2

   First, this lentil will be rinsed three to four times to eliminate any dirt.

   
3. 3

   After cleansing the lentils, place them in the pressure cooker.

   
4. 4

   We''ll add three glasses of water to thin the dal.

   
5. 5

   We''ll season it with turmeric powder (1/2tsp) and salt to taste(1tsp).

   
6. 6

   Seal the pressure cooker and heat on high flame until the first whistle. After the first whistle, we''ll keep the flame medium-high for the next three to four whisltes.

   
7. 7

   Now we''ll prepare the pithi flour using one cup of wheat (150 g). We''ll use equal parts dal and flour to make excellent dal pithi. Add 1/4 teaspoon salt. 1 tsp ghee to make pithi pliable.

   
8. 8

   Now we''ll mix it by hand and add a little water to make a medium-soft dough like puri or paratha dough.

   
9. 9

   To prepare pithi, we''ll start by spinning a small piece in our palms.

   
10. 10

    Then we sprinkle it with dry flour so it rolls easily.

    
11. 11

    With a rolling pin, we''ll roll it like a paratha(thick).

    
12. 12

    We''ll cut the puri size with a glass so the pithi is the same size.

    
13. 13

    Note as we fold and attach the top ends. The layout looks great. Pithi may be made in several designs.

    
14. 14

    We''ve cooked all pithi this way.

    
15. 15

    Dal pithi requires smooth dal, we must prepare it in that way. One glass of warm water helps to smooth it out.

    
16. 16

    Wait till it boils. The pulse boiled quickly, as shown.

    
17. 17

    Now we''ll put each pithi in the dal.

    
18. 18

    Reduce heat to medium and whisk gently to not to destroy the shape of pithi.

    
19. 19

    Now, simmer it on a medium flame for 10 minutes, tossing it every five minutes to avoid sticking.

    
20. 20

    It''s ready now.

    
21. 21

    We won''t thicken the dal since if we let it dry for 2 to 3 min it will start getting more thicker and dal and pithi will mix in together. We will keep it aside.

    
22. 22

    We will start tempering. First add 1tbsp of oil and then add 2 tsp of ghee. After waiting for some time, we''ll add cumin(1/2 tsp), mustard(1/2tsp).

    
23. 23

    After some time, Add 2 pinches of asafoetida (hing), 3 chopped garlic cloves over low heat. Don’t add any garlic paste or grind mixture.

    
24. 24

    After a while, add 4 chopped green chilies.

    
25. 25

    We''ll add a medium-sized, coarsely sliced onion and sauté it till golden brown.

    
26. 26

    Then we''ll sauté a medium-sized tomato for two minutes.

    
27. 27

    Now that the gas is off, add the dal pithi and stir. The dal''s consistency has altered, and it seems to be combining with the pithi.

    
28. 28

    Add chopped coriander leaves.

    
29. 29

    Add 1 tablespoon lemon juice to make it taste better.

    
30. 30

    We may eat it for breakfast, lunch, or dinner.