Entree: India – Bihar & Jharkhand – दाल पिठा ➤ Dal Pitha (rice dumplings stuffed with spiced lentils)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 cups (240 g) rice flour (use fine rice flour or freshly ground soaked rice)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1/2 tsp (3 g) salt, for dough
- 1 cup (200 g) chana dal (split chickpeas), rinsed and soaked 1–2 hours
- 2 tbsp (30 ml) vegetable oil or mustard oil, divided
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) cumin seeds
- 1/4 tsp (0.5 g) asafoetida (hing), optional
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 green chilies, finely chopped (or to taste)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (4 g) coriander powder
- 1 tsp (4 g) garam masala
- 1 tsp (6 g) salt, or to taste, for filling
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) ghee or oil for brushing/finishing
- Lemon wedges and chutney (optional) for serving

Instructions

1. Drain the soaked chana dal and place in a saucepan with 2 cups (480 ml) water. Bring to a boil, then reduce heat and simmer uncovered until the dal is tender but not mushy, about 20–25 minutes. Drain excess water and let cool slightly.
2. In a skillet, heat 1 tbsp (15 ml) oil over medium heat. Add mustard seeds and cumin seeds; once they sputter, add asafoetida (if using) and chopped onion. Sauté until the onion is soft and translucent, about 5 minutes.
3. Add the cooked dal to the skillet with green chilies, turmeric, coriander powder, garam masala, and salt. Mash lightly with a potato masher or back of a spoon to create a thick, coarse filling. Stir in cilantro, then remove from heat and let cool.
4. Meanwhile, make the dough: bring 1 1/4 cups (300 ml) water to a gentle boil with 1/2 tsp (3 g) salt. Reduce heat to low and gradually stir in the rice flour, mixing briskly until it forms a soft dough. Cover and let rest 5 minutes. If too dry, add a teaspoon of warm water at a time; if too wet, add a little more rice flour.
5. Divide dough into 12–16 equal portions. Flatten each portion into a small disc in your palm, place about 1–2 tbsp (15–30 g) of the dal filling in the center, and carefully seal the edges to form an oval or round dumpling. Smooth seams so filling is enclosed.
6. To steam: place dumplings in a greased steamer basket or parchment-lined steamer, leaving space between them. Steam over boiling water for 12–15 minutes until set. Brush with ghee or oil before serving. To pan-fry (mokha/shall): heat 2 tbsp (30 ml) oil in a skillet over medium heat, place dumplings seam-side down, cover, and cook 3–4 minutes per side until golden and cooked through.
7. Serve hot with lemon wedges, green chutney, or a drizzle of ghee.