Dal Pitha

• Asafoetida (hing)

  1 g

• Chana dal

  soaked

  100 g

• Cumin seeds

  5 g

• Green chilli

  chopped

  2 pc

• Oil

  20 ml

• Rice flour

  fine

  150 g

• Salt

  to taste

• Turmeric powder

  2 g

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Method

1. 1Soak 100 g chana dal for 2 hours, then drain and coarsely grind with green chilli.
2. 2Temper cumin and asafoetida in oil, add the ground dal, turmeric and salt, and cook until dry and crumbly.
3. 3Bring 250 ml water with a little oil and salt to a boil, stir in 150 g rice flour off heat, cover and rest 5 minutes.
4. 4Knead the warm dough smooth, then pinch off balls and flatten each into a small cup.
5. 5Spoon in the dal filling, seal into a half-moon and pinch the edges shut.
6. 6Steam the dumplings for 12 to 15 minutes until glossy and firm.
7. 7Rest a couple of minutes before lifting, then serve hot with chutney.