Ingredients
For the Dal | दाल के लिए:
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तूर दाल (अरहर दाल) – 1 कप | 1 cup Toor Dal (Pigeon Pea Lentils)
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हल्दी पाउडर – 1/4 छोटा चम्मच | 1/4 teaspoon Turmeric Powder
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नमक – स्वाद अनुसार | Salt to taste
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पानी – 4 कप | 4 cups Water
For the Dumplings (Peethi) | पीठी के लिए:
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गेहूं का आटा – 1/2 कप | 1/2 cup Wheat Flour
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पानी – आवश्यकता अनुसार | Water as required to knead
For the Tempering | तड़के के लिए:
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घी या तेल – 1 बड़ा चम्मच | 1 tablespoon Ghee or Oil
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जीरा – 1 छोटा चम्मच | 1 teaspoon Cumin Seeds
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हरी मिर्च – 2, बारीक कटी हुई | 2 finely chopped Green Chilies
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प्याज – 1 मध्यम आकार का, बारीक कटा हुआ | 1 medium Onion, finely chopped
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लहसुन – 2 कलियां, बारीक कटी हुई | 3-4 cloves Garlic, minced
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हींग – एक चुटकी | A pinch of Asafoetida (Hing)
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हरा धनिया – 1 छोटा चम्मच, बारीक कटा हुआ | 1 teaspoon Fresh Coriander, chopped
Directions
Preparing the Dal
Wash 1 cup of Toor Dal thoroughly with water to clean.
- Soak the dal in water for about 15-20 minutes to speed up the cooking process.
Add the soaked dal to a pressure cooker along with 4 cups of water, turmeric powder, salt, and red chili powder.
- Pressure cook for 3-4 whistles or until the dal is soft and mushy. Set aside.
Preparing the Dough for Dumplings (Peethi)
In a mixing bowl, add 1/2 cup of wheat flour
- Gradually add water and knead into a soft yet firm dough.
Shaping the Dumplings
Take a small portion of the prepared wheat flour dough. Dust it lightly with flour and roll it into a thin circular disc using a rolling pin.
Gently pinch one side of the circular disc and fold it towards the center to create the first petal of the flower shape.
Repeat the folding process from two more sides, pinching the edges toward the center to form a flower-like shape.
Pinch all the petals securely at the center to hold the shape. Place the completed Peethi on a plate, ensuring they don’t stick. Repeat with the remaining dough.
Cooking the Dumplings with Dal
- Gently drop the prepared dumplings into the simmering dal one at a time.
Let the dumplings cook on low heat, stirring occasionally to ensure they don’t stick together or break.
Preparing the Tempering (Tadka)
Heat mustard oil in a small pan.
- Add cumin seeds and let them sizzle.
Add chopped garlic, minced green chilies, finely chopped onions, and tomatoes. Sauté until golden brown.
Once the tadka (tempering) is ready, pour dal and dumpling mixture in the tadka.
Final Touch and Serving
Let it boil.
- Serve hot in bowls, accompanied by pickles or papad for an authentic Maithil experience.
- Garnish with freshly chopped coriander leaves for a burst of freshness.
Your bowl of hot Dal Peethi is ready
Recipe Note
Cultural Significance
Dal Pithi is a celebration of Mithila’s culinary heritage, often made during winters for its warming properties.
Traditionally served at family gatherings, it symbolizes togetherness and simplicity, with recipes passed down through generations.
Pro Cooking Tips:
- Ensure the dough for the dumplings is soft but firm enough to hold its shape.
- Add a pinch of asafoetida (hing) for enhanced flavor.
- Pair it with mango pickle or papad for an authentic experience.
- Enjoy this just before dinner or as a late evening snack
- Always knead the dough well to make soft and tender dumplings.
- Avoid over-stirring the dal once the dumplings are added to prevent them from breaking.
- For added flavor, you can mix carom seeds (ajwain) or crushed black pepper into the dumpling dough.