Dal Pithi

Instructions

1. 1

   Prepare the Pithi Dough

   • In a mixing bowl, combine 1 cup of atta, 1 tsp of ghee, and 0.25 tsp of salt.
   • Gradually add about 0.5 cup of water, kneading continuously to form a firm, smooth dough (similar to puri dough).
   • Cover the dough with a damp cloth and let it rest for 20 minutes.
2. 2

   Cook the Dal

   • While the dough rests, add the soaked and drained arhar dal to a pressure cooker.
   • Pour in 4 cups of water, 0.5 tsp turmeric powder, and 1 tsp of salt. Stir well.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
   • Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously to achieve a smooth, creamy consistency.
3. 3

   Shape the Pithi (Dumplings)

   • Divide the rested dough into small, marble-sized balls.
   • Lightly flour a surface and roll each ball into a thin circle, about 1.5-2 inches in diameter.
   • To create the traditional flower shape, pinch three equidistant points on the edge of the circle and bring them together at the center, pressing firmly to seal.
   • Keep the shaped pithi covered with a cloth to prevent them from drying out.
4. 4

   Prepare the Tempering (Tadka)

   • Heat 2 tbsp of ghee in a separate pan (tadka pan or kadai) over medium heat.
   • Add 0.5 tsp mustard seeds and 1 tsp cumin seeds. Once they begin to crackle, add 0.25 tsp hing and the 2 broken dried red chillies. Sauté for 30 seconds.
   • Add the finely chopped onion and cook until it becomes soft and translucent, about 3-4 minutes.
   • Stir in 1 tbsp ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Add the chopped tomatoes, 1.5 tsp coriander powder, 1 tsp red chili powder, and the remaining 0.5 tsp of salt. Cook, stirring occasionally, until the tomatoes break down and the ghee begins to separate from the masala, about 6-8 minutes.
5. 5

   Combine and Cook the Pithi

   • Pour the prepared tempering into the cooked dal. Mix thoroughly and bring the dal to a rolling boil over medium-high heat.
   • Carefully slide the shaped pithi into the boiling dal, one by one. Stir gently after adding all of them to prevent sticking.
   • Reduce the heat to low, partially cover the pot, and let it simmer for 10-12 minutes. The pithi are cooked when they float to the surface and feel firm to the touch.
   • If the dal becomes too thick, add a splash of hot water to reach your desired consistency.
6. 6

   Garnish and Serve

   • Turn off the heat. Stir in 0.5 tsp garam masala and 1 tbsp fresh lemon juice.
   • Garnish generously with 2 tbsp of chopped coriander leaves.
   • Let it rest for 5 minutes before serving. Serve hot as a complete one-pot meal.