Dal Pitha with Tomato Chutney

Instructions

1. 1

   Prepare the Dal Filling

   • Wash the chana dal thoroughly and soak it in ample water for at least 4-6 hours, or preferably overnight.
   • Drain the water completely from the soaked dal. It should be moist but not wet.
   • In a grinder, combine the drained dal, ginger, garlic, green chilies, and cumin seeds. Grind to a coarse, thick paste without adding any water. Scrape the sides as needed.
   • Transfer the paste to a bowl. Add hing, turmeric powder, chopped coriander leaves, and 1 tsp of salt. Mix everything together until well combined. The filling is ready.
2. 2

   Prepare the Rice Flour Dough

   • In a saucepan, bring 360 ml of water to a rolling boil. Add 0.5 tsp of salt and 5 ml (1 tsp) of vegetable oil.
   • Reduce the heat to the lowest setting. Gradually add the rice flour while stirring continuously with a wooden spoon or spatula to prevent lumps.
   • Keep mixing until the flour absorbs all the water and forms a single mass. Turn off the heat, cover the pan, and let it rest for 5-7 minutes. This allows the flour to steam and soften.
   • Transfer the warm dough to a large plate or clean work surface. Grease your hands with a little oil and knead the dough for 4-5 minutes until it is smooth, soft, and pliable.
3. 3

   Shape the Pithas

   • Divide the smooth dough into 12 equal-sized balls.
   • Take one ball and flatten it between your palms. Use your fingers to shape it into a small disc or cup (puri) of about 3 inches in diameter.
   • Place about 1 to 1.5 tablespoons of the dal filling in the center of one half of the disc.
   • Carefully fold the other half over the filling to form a semi-circle (gujiya shape).
   • Gently press the edges together to seal them completely. You can also create a decorative pattern along the edge if you like. Ensure it's sealed well to prevent the filling from coming out.
   • Repeat the process for the remaining dough and filling.
4. 4

   Steam the Pithas

   • Prepare your steamer by adding 2-3 cups of water to the bottom pot and bringing it to a boil.
   • Grease the steamer plate or tray with the remaining 5 ml of oil to prevent the pithas from sticking.
   • Arrange the shaped pithas on the greased plate, leaving some space between them to allow for even steaming. Do not overcrowd.
   • Place the plate in the steamer, cover with a lid, and steam on medium-high heat for 12-15 minutes.
   • The pithas are cooked when the outer covering becomes firm, non-sticky, and has a slight sheen. You can also insert a toothpick; if it comes out clean, they are done.
5. 5

   Serve

   • Once cooked, carefully remove the pithas from the steamer and let them cool for a minute.
   • Serve the Dal Pitha hot with green chutney, tomato chutney, or a simple aloo tamatar sabzi.