Dal pitha (Bihari rice dumplings)

Method

1. 1

   Step 1

   Grind the drained chana dal (opens in a new tab) with the garlic (opens in a new tab), ginger, green chillies and cumin (opens in a new tab) to a coarse, thick paste, adding no water or just a spoonful. Stir in the asafoetida (opens in a new tab), salt and coriander.

   • 6 min
   • Food processor (opens in a new tab)

   

2. 2

   Step 2

   Bring the 300 ml water to the boil with the salt. Take off the heat, add the rice flour (opens in a new tab) all at once and stir quickly into a lumpy mass. Cover and leave for 10 minutes.

   • 5 min
   • high heat
   • Saucepan (opens in a new tab)
3. 3

   Step 3

   While still warm, knead the dough on an oiled surface for 3–4 minutes until smooth and pliable, wetting your hands if it cracks.

   • 4 min

   Food safety: The dough is hot; let it cool until you can handle it comfortably.

   

4. 4

   Step 4

   Divide into 16 balls. Flatten each into a 9 cm round between your palms, put a heaped teaspoon of filling in the centre, fold into a half moon and pinch the edge to seal.

   • 20 min
5. 5

   Step 5

   Bring a large pot of water to a rolling boil. Slip in the pitha in batches and cook for 10–12 minutes, stirring gently once, until they float and the dough turns slightly translucent. Lift out with a slotted spoon (opens in a new tab).

   • 12 min
   • high heat
   • Stockpot / large pot (opens in a new tab)
   • Slotted spoon (opens in a new tab)

   They can also be steamed for 15 minutes in a steamer lined with banana leaf.

6. 6

   Step 6

   For the tempering, heat the mustard oil (opens in a new tab) until it shimmers, pop the mustard seeds (opens in a new tab), add the dried chillies and onion (opens in a new tab) and fry until the onion is golden. Toss the cooked pitha in the pan for a minute.

   • 6 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)