Ingredients
For the Chana Dal Filling | चना दाल की भरावन के लिए:
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चना दाल | Chana Dal (Bengal Gram) - 1 cup
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हरी मिर्च | Green Chilies (chopped) - 2-3
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अदरक | Ginger (grated) - 1 small piece
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जीरा | Cumin Seeds - 1/2 teaspoon
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हल्दी पाउडर | Turmeric Powder - 1/4 teaspoon
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धनिया पाउडर | Coriander Powder - 1/2 teaspoon
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लाल मिर्च पाउडर | Red Chili Powder - 1/4 teaspoon
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अजवाइन (वैकल्पिक) | Carom Seeds - 1/2 teaspoon (optional)
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नमक | Salt - To taste
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हरा धनिया | Fresh Coriander (chopped) - 1/4 cup
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पानी | Water - 1/4 cup (as needed)
For the Dough (Pithas) | पिट्ठी के लिए:
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चावल का आटा | Rice Flour - 1 cup
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सादा आटा (मैदा) | All-Purpose Flour - 1/4 cup
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नमक | Salt - 1/2 teaspoon
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हल्दी पाउडर | Turmeric Powder - 1/2 teaspoon
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जीरा | Cumin Seeds - 1/2 teaspoon
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पानी | Water - As needed to knead
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तेल | Oil - 1-2 teaspoons
Directions
Soaking and Grinding Chana Dal (चना दाल तैयार करें):
Wash the chana dal thoroughly and soak it overnight in 3 cups of water.
- Drain the water the next day and transfer the dal to a mixer grinder and grind.
- Add green chilies, ginger, cumin seeds, turmeric powder, coriander powder, red chili powder, and salt to the dal.
- Stir in fresh coriander leaves to the paste and mix well.
Preparing the Dough for Pitha (पिट्ठी का आटा तैयार करें):
In a mixing bowl, combine rice flour, all-purpose flour, salt, turmeric powder, and cumin seeds.
- Gradually add water and knead into a stiff and smooth dough and set aside for 10 minutes.
Shaping and Filling the Pitha (पिट्ठी तैयार करें):
Divide the dough into small balls and flatten each ball into a small disc.
- Place a spoonful of the chana dal paste in the center of each disc.
- Fold the edges over the filling to seal and shape into dumplings. Ensure the filling is completely encased.
Steaming the Pitha (पिट्ठी पकाएं):
Heat water in a deep steamer or large pot. Grease the steamer plate lightly with oil.
- Place the prepared pithas on the plate and steam for 10-15 minutes, or until they turn slightly translucent and firm to touch.
Serving (परोसें):
Serve the Chana Dal Baghia hot with green chutney, tomato ketchup, or a spiced curry for dipping.
Recipe Note
Tips for Perfect Chana Dal Baghia
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Consistency of Filling:
Ensure the dal paste is coarse and thick for a robust texture.
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Proper Sealing:
Seal the edges of the pithas tightly to prevent the filling from spilling out while steaming.
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Steaming Tips:
Use a well-greased steamer plate to avoid sticking.
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Fry for Extra Flavor:
Lightly frying the steamed pithas enhances their taste and adds a crispy layer.
Cultural Significance
Chana Dal Baghia, or Dal Pitha, is a timeless recipe that showcases the resourcefulness of traditional Indian cooking. Popular in Bihar and other northern regions, this dish has been passed down through generations as a symbol of simplicity and warmth. The combination of chana dal and rice flour creates a dish that is not only delicious but also high in protein and gluten-free. Often made during festivals or family gatherings, Chana Dal Baghia is a celebration of heritage and flavors.
