Instructions to Making Tasty Daal Pithauri (Traditional Bihari Lunch)

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Daal Pithauri (Traditional Bihari Lunch)

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Here are the ingridients that are needed to cook a tasty Daal Pithauri (Traditional Bihari Lunch):

  1. Get 1 cup of Whole Wheat Flour.
  2. Take of Water, as required.
  3. Take 3/4 cup of Masoor Dal (Whole).
  4. Take 1 tablespoon of Cumin powder (Jeera).
  5. Use 1 tablespoon of Coriander Powder (Dhania).
  6. Take 1 tablespoon of Turmeric powder (Haldi).
  7. Take 1 tablespoon of Red Chilli powder.
  8. Prepare 1 tablespoon of Ginger Garlic Paste.
  9. Take of For tempering.
  10. Prepare 1/2 cup of Onions, chopped.
  11. Prepare 4 cloves of Garlic, chopped.
  12. Provide 2 of Green Chillies, finely chopped.
  13. Prepare 1 teaspoon of Cumin seeds (Jeera).
  14. Provide of Ghee, as required.
  15. Get 1/4 tsp of Hing.
  16. You need 1 tsp of Mustard Seeds.
  17. Get 10-12 of Curry Leaves.
  18. Get of Coriander (Dhania) Leaves, for garnish, chopped.

Done with the ingridients? Below are the steps on serving Daal Pithauri (Traditional Bihari Lunch):

  1. To begin making the Daal Pithauri recipe, knead the wheat flour with water and make a smooth dough. Make small balls (bit smaller than a size of cherry tomato) and roll the balls into thin round shapes with the help of rolling pin..
  2. Fold from half to form a dumpling or a bowl shape dim-sums. Similarly, roll all the dough and keep them aside..
  3. In a pressure cooker, add water and lentils. Bring them to a boil. Once it is done, add cumin powder, coriander powder, turmeric powder, red chilli powder and ginger garlic paste..
  4. Let them boil for 10-15 minutes. Once they have boiled, add the prepared dough dumplings. Put on the cooker lid. After 2 whistles, remove it from the hob and let it cool down..
  5. While the ingredients in the cooker is getting cooled, prepare the tempering or the tadka. Heat a tadka pan and all the ingredients mentioned under ‘For tadka’..
  6. Once done add the tadka to the cooked Lentil soup and garnish it with coriander leaves. Serve Daal Pithauri on its own Kachumber Salad for a delicious weekday dinner..
  7. Please don't forget to tag @appetizing.adventure on Instagram with a picture if you try this recipe!.

People often ask me the difference between mung daal and mung bean. I will refer them to this post! I've taken a photo of the cooking times for all the daals. I've been wondering about all these dals for years and slowly branching out to try new. Dal bhat (Hindustani: दालभात, Bengali: ডাল ভাত, Gujarati: દાળ ભાત, Marathi: डाळ भात, Assamese: দাইল ভাত dail bhat / ডালি ভাত dali bhat) is a traditional meal from the Indian subcontinent, popular in many areas of India, Bangladesh and Nepal.

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