Dal pitha from the Bihari  cuisine
steamed dumpling
Servings Prep Time
10pieces 20minutes
Cook Time Passive Time
40minutes 10minutes
Servings Prep Time
10pieces 20minutes
Cook Time Passive Time
40minutes 10minutes
Ingredients
For the dough
Filling
Instructions
  1.    
  2. Soak the black gram in water for four hours.
  3. Drain the gram of all the soaked water
  4. Coarse grind the soaked dal.
  5. Warm up the mustard oil in a pan. Add the panchaphoran.
  6. Add the dal mixture when the mustard splutters.
  7. Add salt, turmeric powder, 1 tsp cumin seeds, asafoietida and chilli flakes.
  8. Saute the coarse mix till it is cooked. Add the coriander leaves. Leave it to cool.
  9. Boil 4 cups of water, add salt and 1 tbsp oil.
  10. Add one cup to the boiling hot water to the rice flour. Mix well with a spoon. cover with a lid and leave for 10 minutes.
  11. Knead after 10 minutes into a smooth dough with excess of the water or a bit of dry rice flour.( these changes occur based on the type of rice flour you use)
  12. Divide the dough into the desired number of parts and make smooth balls.
  13. Flatten each ball, with hands or by rolling, and fill the daal mixture.
  14. Fold it to make semicircle shape. Work the seams with oiled hands so as to seal the seams
  15. Steam these pithas in a greased steamer till the daal filling gets cooked and knife comes out clean
  16. Take out the pithas from the steamer and serve hot.
Recipe Notes

Leftover pithas can be frozen and used in cut forms with tadka