Nimari Dal Pitha
Half-moon wheat dumplings stuffed with spiced split chana dal, steamed and served with melted ghee, a Nimar heirloom dish.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Steamer
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 9 g
- carbs
- 42 g
- fibre
- 6 g
- protein
- 11 g
- calories
- 300 kcal
Instructions
- 1
Boil the soaked chana dal until soft. Drain well and mash it roughly.
- 2
Heat ghee (clarified butter) and sizzle cumin, ginger, and green chilli. Add dal, turmeric, asafoetida, and salt, cook for 5 minutes until dry, then cool.
- 3
Knead the wheat flour with a pinch of salt and a little ghee into a firm dough.
- 4
Roll small discs of dough and place dal filling in the centre. Fold into a half-moon and seal the edges firmly.
- 5
Place the pitha (dumplings) in a greased steamer. Steam for 15-18 minutes until the dough turns translucent and firm.
- 6
Serve warm, drizzled with melted ghee and coriander.
Chef's tips
Press the edges of the pitha firmly shut so the filling stays inside. Let the filling cool completely before stuffing so the dough does not become soggy.
Ingredient substitutions
- chana dal → toor dal for a softer filling
Storage
Refrigerate for up to a day; texture is best fresh.
Reheating
Re-steam for 5 minutes to soften before serving.
Common mistakes to avoid
- •Adding too much filling, which causes the dumplings to burst open while steaming.
Serving suggestions
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