Dal Pithi

1. 1
   prep · ~30 min

   Soak the chana dal.

   Wash the chana dal thoroughly and soak in enough water for 30 minutes. Drain and set aside.

   TIPSoaking softens the dal and reduces cooking time.
2. 2
   knead · ~10 min

   Make the pithi dough.

   1.In a mixing bowl, combine whole wheat flour, carom seeds, and 1 pinch of salt.

   2.Add water little by little and knead into a stiff, smooth dough.

   3.Cover and let it rest for 10 minutes.

   TIPKeep the dough stiff, not soft — soft dough will disintegrate while cooking in the dal.
3. 3
   pressure cook · ~20 min

   Cook the chana dal.

   1.Transfer the soaked and drained chana dal to a pressure cooker.

   2.Add 3 cups of water and turmeric powder.

   3.Close the lid and pressure cook on medium heat for 3-4 whistles until the dal is soft but holds its shape.

   4.Allow the pressure to release naturally, then open the lid. Do not mash the dal.

   TIPThe dal should be tender but not mushy — it should still have a slight bite.
4. 4
   prep · ~5 min

   Roll and shape the pithi.

   1.Divide the rested dough into 4 equal portions.

   2.Roll each portion into a thin disc, about 3-4 inches in diameter.

   3.Cut the disc into small diamond or square shapes using a knife.

   TIPDust lightly with dry flour if the dough sticks while rolling.
5. 5
   boil · ~10 min

   Simmer the pithi in the dal.

   1.Bring the cooked dal to a gentle boil. Add more water if it looks too thick.

   2.Gently drop the diamond-shaped dough pieces one by one into the simmering dal.

   3.Cook on medium heat for 8-10 minutes, stirring occasionally. The pithi will float to the top when done.

   TIPDo not stir vigorously or the pithi may break apart. Use a light hand.
6. 6
   temper · ~8 min

   Make the tadka.

   1.Heat oil in a small pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add chopped garlic and dried red chilies. Sauté until the garlic turns light golden.

   4.Add chopped onion and cook until translucent, about 3-4 minutes.

   5.Add chopped tomatoes and red chili powder. Cook until the tomatoes soften and the oil starts to separate.

   TIPCook the tomatoes well — raw tomatoes will taste sharp and sour in the final dish.
7. 7
   simmer · ~5 min

   Combine the tadka with the dal-pithi.

   1.Pour the prepared tadka over the simmering dal and pithi.

   2.Add the remaining salt and stir gently to combine.

   3.Simmer for 5 minutes so the flavors meld together.

   4.Sprinkle garam masala on top and turn off the heat.

   TIPLet it rest for 5 minutes after cooking — the pithi absorbs more flavor from the dal as it sits.
8. 8
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Ladle into bowls and sprinkle generously with chopped coriander leaves.

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