Dalpeethi

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients

For Dal:

• ¼ cup arhar dal
• ¼ cup moong dal
• ¼ cup masoor dal
• 2 tblsp chana dal
• 1 tsp haldi (turmeric) powder
• 1 tsp red chili powder
• 1 tsp garlic powder
• 1 tsp garam masala powder
• 1 tsp heeng (asafetida) powder or pea size whole heeng
• Salt according to taste

For tadka:

• 1 tblsp cumin seeds
• 2 cloves fresh garlic chopped
• tblsp onion chopped
• dry red chili, broken
• tblsp ghee

For Peethi:

• 1½-cup wheat flour or chapatti flour, made in soft dough.

Wash dals and in a pot, add 6 cups water and dals. Add salt, haldi, chili, garlic, and garam masala powders. Mix and bring to boil. Now lower the heat and cook until dal is almost cooked.

In the meantime, take small loi of the dough, the size taken for making puri. Dab with dry flour, make small size puris with hand. Hold the four opposite sides of the puri and bring it in the center to join. Press with fingers to stick all four sides, leaving the center hollow. (So that when it is cooked, it will get filled with dal). Make this from all the dough, about 12 or 15, depending on the size of loi taken.

When dal is almost cooked, add all the peethi made from dough. Boil and then cook on low heat. Add some water if dal seems thick. Cook the peethis with dal for 20 minutes. By this time dal will be fully cooked and smooth in texture. If dal is thick, add some hot water. Taste for salt. Switch off the stove.

For tadka, heat ghee in a deep spoon or a small pan. Add heeng, then cumin seeds and chili. After a minute, add garlic pieces and chopped onion. Cook till the onion is golden, then take the cover off dal and slowly pour this over dal and peethi. Slowly mix with the spoon. Enjoy with aloo ka chokha and aam ka achar. It tastes heavenly.

Previous Page