Munda-Style Dal Pitha
Savoury steamed rice flour dumplings stuffed with a spiced lentil filling, a Munda tribal household snack often served on rainy days.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 170 kcal
Equipment
- •Steamer
- •Grinder
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 4 g
- carbs
- 30 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 170 kcal
Instructions
- 1
Boil water with salt and stir in rice flour to make a thick dough. Cover for 5 minutes, then knead smooth.
- 2
Coarsely mash the boiled chana dal (split chickpeas).
- 3
Heat mustard oil in a pan. Add cumin seeds, garlic and green chilli, then fry until fragrant.
- 4
Add the mashed dal and salt. Cook for a few minutes until you have a dry filling.
- 5
Divide the rice dough into small balls. Flatten each ball into a disc.
- 6
Place a spoonful of filling in the centre. Fold into a half-moon shape and press the edges to seal.
- 7
Arrange the dumplings on an oiled steamer plate.
- 8
Steam for 12-15 minutes until the dough turns glossy and firm.
- 9
Serve hot with chutney.
Chef's tips
Make sure the lentil filling is dry so the dumplings do not turn soggy. Seal the edges firmly to keep the filling inside.
Ingredient substitutions
- chana dal → yellow moong dal
Storage
Refrigerate for up to 2 days.
Reheating
Steam briefly for a few minutes before serving.
Common mistakes to avoid
- •Putting in too much filling, which causes the dumplings to burst open while steaming.
Serving suggestions
Cooked Munda-Style Dal Pitha?
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