Dal Ki Dulhan recipe
Today, I’m excited to share a special recipe that holds a dear place in my heart: Dal Ki Dulhan. This delightful dish, also known as “Dal Pitha,” is a delicious blend of flavors and textures, making it perfect for lunch or dinner. The soft, steamed dumplings filled with aromatic spices and served in a flavorful dal create a meal that is both comforting and satisfying
Ingredients
For the Dal :
Toor dal – ½ cup
Peanuts – 1 tbsp
Mustard oil – 1.5 tbsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Methi seeds – 1/8 tsp
Fennel seeds – 1/8 tsp
Dried red chili – 2
Cinnamon stick – small piece
Bay leaf – 1
Cloves – 2
Black peppercorns -4
Chopped tomato- 2
Grated ginger – ½ tsp
Green chili – 2
Curry leaves – 1 sprig
Turmeric powder – 1/8 tsp
Red chili powder – ¼ tsp
Cumin powder – ¼ tsp
Coriander powder – ¼ tsp
Hing – a pinch
Garam masala – ¼ tsp
For dulhan –
- Wheat flour – 1 cup
- Gram flour – 1 tbsp
- Carom seeds – ¼ tsp
- Sesame seeds – 1 tsp
- Turmeric powder – 1/8 tsp
- Red chili powder – ¼ tsp
- Cumin powder – ¼ tsp
- Coriander powder – ¼ tsp
- Hing – a pinch
- Garam masala – ¼ tsp
- Oil – 1/2 tsp
- Water – for kneading
Method
Step 1: Preparing the Dal
- Firstly, soak ½ cup Toor dal and 1 tablespoon of peanuts in water for about 30 minutes. After soaking, drain the water.
- Now take pressure cooker, add the soaked dal and peanuts along with some water. Add ⅛ tsp turmeric powder and ¼ tsp red chili powder. Pour in a little oil and mix everything together.
- Pressure cook the dal for 3-4 whistles or until the dal is fully cooked and soft.
Step 2: Preparing the Dough for Dulhan
- Next take mixing bowl, combine 1 cup wheat flour, 1 tablespoon gram flour, ¼ tsp carom seeds, 1 tsp sesame seeds, ⅛ tsp turmeric powder, ¼ tsp red chili powder, ¼ tsp cumin powder, ¼ tsp coriander powder, a pinch of hing, ¼ tsp garam masala, salt to taste and 1 tsp oil and mix everything well.
- Gradually add water and knead the dough until it’s smooth. Let the dough rest for 10 minutes.
Step 3: Shaping the Dulhan
- After resting, knead the dough again and divide it into small portions.
- Roll out each portion into a thin circle, like a roti.
- Using a small bowl or cutter, cut out smaller rounds from the dough. Fold each round into a boat shape to make the “Dulhan” you can give different shapes.
Step 4: Preparing the Tadka (Tempering)
- Now heat a large pan, add 1.5 tablespoons of mustard oil. Once hot, add 1 tsp mustard seeds, ½ tsp cumin seeds, ⅛ tsp fenugreek seeds, ⅛ tsp fennel seeds, 2 dried red chilies, a small piece of cinnamon, 2 cloves, and 4 black peppercorns.
- Next add 2 finely chopped green chilies, a sprig of curry leaves, a pinch of hing, and ½ tsp grated ginger. (You can also add chopped onions and garlic if you like.)
- Now, add 2 chopped tomatoes and cook until they soften.
- Add ⅛ tsp turmeric powder, ¼ tsp red chili powder, ¼ tsp cumin powder, and ¼ tsp coriander powder. Sauté for a few minutes until the spices blend well.
- Now add the cooked dal to the tempering and mix well. Add some water if needed and adjust salt to taste.
- Carefully drop the prepared “Dulhan” (dumplings) into the dal.
- Cover the pan and let it cook on low to medium heat for about 10 minutes until the dumplings are cooked.
- After 10 minutes, open the lid and check. Add a pinch of kasuri methi and garnish with freshly chopped coriander leaves.
- Finally our Dal Ki Dulhan is ready! Turn off the heat and serve it with rice and enjoy this hearty, comforting dish.
