Photograph of the finished Dal pitha

India · Bánh hấp nhân đậu Dal pitha

Dal pitha

1 hr 20 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 12.7 oz
  • Photograph of Rice flour Rice flour 1.2 lb
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Cumin seeds Cumin seeds 0.6 oz
  • Photograph of Hing powder Hing powder 0.1 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Coriander Coriander 2.1 oz

Method

  1. 1 Soak chana dal for 4 hours, then coarsely grind it with ginger, chili peppers, and cumin seeds; do not grind it finely so that the seeds remain in the kernel.
  2. 2 Sauté the filling for 6 minutes with the remaining water until all the moisture evaporates, then let it cool.
  3. 3 Pour the rice flour into boiling water with salt and oil, stir quickly for 3 minutes until a soft, cooked dough is formed.
  4. 4 The rice flour must be cooked thoroughly before shaping; raw flour will crack and break upon contact with steam.
  5. 5 Shape the wrapper thinly on wet palms, add the filling, then fold it in half to form a crescent shape and hem.
  6. 6 Steam for 15 minutes, then sprinkle with cilantro and serve hot with chili sauce or chutney.

With an appliance

  • Pressure cooker 1 hr 6 min

    Replace step 6: steam the dal pitha at low pressure for 8 minutes, then quickly release the pressure to prevent the shell from cracking; steps 1–5 remain unchanged.

Start cooking