Dal Pithi is a traditional and wholesome dish that traces its roots to Bihar and the Purvanchal region, where it is fondly known as Dal ki Dulhan. In Gujarat, people enjoy a similar version called Dal ki Dhokli. This comforting recipe is prepared using whole wheat flour (atta) and arhar dal, making it both filling and nutritious. It is often cooked as a family meal and can be served anytime, whether for lunch or dinner. To enjoy it fully, Dal Pithi is best served hot with a drizzle of ghee, along with sides like pickle, curd, and fresh salad. Not only is it delicious, but it also makes for a hearty main course that brings both taste and health to the table.

 

 

Ingredients for Dal Ki Dulhan: 

• 250 gm Atta (Whole wheat flour)
• 4 tbsp Ghee
• 1 cup Arhar Dal
• ¼ cup Chana Dal
• 2pc Dry chili
•  1 tomato
•  1 onion
•  2pc green chili
•  ½ tbsp cumin seed
•  1 pinch hinge
•   ½ tbsp Kashmiri mirch powder
•  Salt to taste
•  ½ tbsp garlic
•  ½ tbsp turmeric powder

 

First, rinse the lentils thoroughly and place them in a pressure cooker. Add enough water, a little salt to taste, and half a tablespoon of turmeric powder. Cook on high flame until the first whistle, then reduce to medium heat and let it cook for another 3–4 whistles.

Meanwhile, prepare the dough for the pithi. Take flour in a bowl, add a pinch of salt, and mix well with your hands. Slowly add water and knead into a soft dough. To shape the pithi, roll out the dough like a chapati, then cut small rounds using a glass. Fold and press the top edges together so they take a neat shape.

For the dal, it should be smooth and slightly thick. Add some warm water if needed and let it come to a boil. Once it starts boiling, gently drop the prepared pithis into the dal. Cover the cooker and cook on medium heat for about 10 minutes, stirring every few minutes so the pithis don’t stick together. Let it rest for 2–3 minutes until the dal thickens and blends nicely with the pithis.

Now, for the tempering: heat a pan and add one tablespoon of oil along with two tablespoons of ghee. Toss in cumin seeds and let them splutter. Add chopped garlic, a pinch of hing, green chilies, one dry chili, Kashmiri red chili powder, and finely chopped onions. Sauté everything until the onions turn golden brown, then add tomatoes with a little salt and cook for 2 minutes. Turn off the flame and mix this tempering into the dal pithi. Finish it off with fresh coriander leaves and an extra spoon of ghee.

Your delicious dal pithi is ready to serve! Enjoy it hot with pickle and salad — a wholesome dish perfect for breakfast, lunch, or dinner.

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