Daal Pithauri (Traditional Bihari Lunch)

1 cup Whole Wheat Flour

Water, as required

3/4 cup Masoor Dal (Whole)

1 tablespoon Cumin powder (Jeera)

1 tablespoon Coriander Powder (Dhania)

1 tablespoon Turmeric powder (Haldi)

1 tablespoon Red Chilli powder

1 tablespoon Ginger Garlic Paste

For tempering

1/2 cup Onions, chopped

4 cloves Garlic, chopped

2 Green Chillies, finely chopped

1 teaspoon Cumin seeds (Jeera)

Ghee, as required

1/4 tsp Hing

1 tsp Mustard Seeds

10-12 Curry Leaves

Coriander (Dhania) Leaves, for garnish, chopped

To begin making the Daal Pithauri recipe, knead the wheat flour with water and make a smooth dough. Make small balls (bit smaller than a size of cherry tomato) and roll the balls into thin round shapes with the help of rolling pin.

Fold from half to form a dumpling or a bowl shape dim-sums. Similarly, roll all the dough and keep them aside.

In a pressure cooker, add water and lentils. Bring them to a boil. Once it is done, add cumin powder, coriander powder, turmeric powder, red chilli powder and ginger garlic paste.

Let them boil for 10-15 minutes. Once they have boiled, add the prepared dough dumplings. Put on the cooker lid. After 2 whistles, remove it from the hob and let it cool down.

While the ingredients in the cooker is getting cooled, prepare the tempering or the tadka. Heat a tadka pan and all the ingredients mentioned under ‘For tadka’.

Once done add the tadka to the cooked Lentil soup and garnish it with coriander leaves. Serve Daal Pithauri on its own Kachumber Salad for a delicious weekday dinner.

Please don’t forget to tag @appetizing.adventure on Instagram with a picture if you try this recipe!