Dal peetha
Daal Peetha is a traditional dish from the Eastern Indian state of Bihar. It is a steamed savory dumpling made of rice flour and stuffed with a spicy lentil filling. This dish is rich in protein and fiber and is gluten-free, making it suitable for those with gluten allergies or intolerances. It is also vegetarian and vegan, making it a great option for those following a plant-based diet.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
122 kcal
Protein
4 g
Carbs
20 g
Fat
2 g
Fiber
4 g
Ingredients
Wheat flour, atta
200 gms (200g)
Black gram, dal
50 gms (50g)
Cumin seeds
0.5 tsp (2.5g)
Tomato, ripe, local
1 medium (100g)
Chillies, red
2 number (2g)
Mustard oil
1 tbsp (15g)
Ginger, fresh
1 tsp grated (2g)
Instructions
Cooking Steps
Make a dough with the wheat flour by adding ajwain seeds and pinch of salt in it.
Make small balls out of it and let it aside for 15 minutes.
Meanwhile wash the dal and let it soaked for 2-3 hours
Take a pressure cooker, add oil ,cumin seeds, dried red chilli, and chopped tomato.
let the tomato turn soft and little cooked then add dal and 2 and half of water and cook it for 4 whistle.
Let the dal be cool at room temperature then add peetha (balls prepared with wheat flour) and let it boil for 3-4 minutes..
Turn off the flame and dal peetha is ready to serve.