Dal Pitha

Dal pitha brings grain and pulse together in one handmade form. A soft rice-flour covering holds a lentil filling; the dumplings may be folded, rounded or given another household shape before cooking.

Some versions are savoury and filled with chana dal. Related preparations may use jaggery or poppy seed, or finish in milk. Names, shapes and accompaniments change across families and regions.

Food knowledge in the hand

The recipe depends on touch: judging the warmth and hydration of rice dough, closing an edge without splitting it and cooking the filling through while keeping the wrapper tender.