Dal pitha

Ingredients

• 2 cups rice flour
• About 1½ cups hot water
• Salt to taste
• 1 cup chana dal, soaked 3 hours
• 4 garlic cloves
• 1 inch ginger
• 2 green chillies
• ½ tsp ajwain
• ½ tsp turmeric
• 1 tbsp mustard oil

Method

1. Grind the soaked chana dal with garlic, ginger and chillies into a thick, coarse paste with little water. Mix in ajwain, turmeric, mustard oil and salt.
2. Add hot water little by little to the rice flour with a pinch of salt and knead into a smooth, soft dough.
3. Take a lemon-sized ball, press it into a thin round and place a spoon of dal paste in the middle.
4. Fold into a half-moon and pinch the edges to seal.
5. Drop the pithas into a pot of boiling water and cook for 12–15 minutes until they float and turn glossy, or steam them for 15–20 minutes.
6. Serve hot with green chutney, or temper the boiled pithas with mustard seeds, onion and chilli.