Dal Pithi
A warm, comforting one-pot meal from Bihar featuring tender whole wheat dumplings simmered in a flavorful lentil stew. It's a rustic and wholesome dish perfect for a hearty lunch or dinner.
For 4 servings
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.
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.
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dough for the pithi is kneaded firm. A soft dough will cause the dumplings to disintegrate in the dal.
- 2Drop the pithi only into rapidly boiling dal. This helps them cook properly without becoming sticky or clumping together.
- 3Simmer the pithi on a low flame to ensure they cook evenly from the inside out.
- 4The dal thickens considerably as it cools. Adjust consistency with hot water before serving leftovers.
- 5For an authentic taste, do not skip the ghee in the tempering; it adds a rich, nutty flavor.
- 6You can prepare the pithi shapes in advance and keep them covered to save time.
Adapt it for your goals.
Dal Variation
Use a mix of dals like masoor dal and chana dal along with arhar dal for a more complex flavor and texture.
Add VegetablesAdd Vegetables
Incorporate finely chopped vegetables like carrots, beans, or spinach into the tadka to make the dish more nutritious.
Spicier VersionSpicier Version
Add 1-2 finely chopped green chillies along with the onions in the tempering for extra heat.
Stuffed PithiStuffed Pithi
For a festive version, stuff the pithi with a small amount of spiced paneer or a lentil mixture before sealing.
Why this is on our healthy list.
Excellent Source of Protein
The combination of lentils (dal) and whole wheat (atta) provides a good amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Both key ingredients are high in dietary fiber, which aids in digestion, prevents constipation, promotes a feeling of fullness, and helps in regulating blood sugar levels.
Sustained Energy Release
The complex carbohydrates from the whole wheat dumplings provide a slow and steady release of energy, keeping you feeling energetic and satiated for a longer period.
Frequently asked questions
Yes, Dal Pithi is a very healthy and balanced one-pot meal. It provides an excellent combination of complex carbohydrates from whole wheat, plant-based protein from lentils, and essential nutrients from the spices and vegetables. Using ghee in moderation makes it a wholesome dish.