Dal Pithi

Prepare the primary lentil base by pressure cooking tuvar dal with turmeric and salt specifically ensuring a professional-looking fully cooked and thin consistency.

The use of split pigeon peas is mandatory to achieve the traditional professional-grade earthy and smooth profile.

Prepare the dumpling dough by mixing wheat flour with a pinch of salt and water specifically reaching a professional-looking firm and smooth state.

Roll the dough into a professional-looking thin sheet and cut into small circles using a cookie cutter.

Fold each circle into a professional-looking four-petaled flower shape (Pithi) and set aside.

Heat ghee in a professional-grade large pot and splutter mustard seeds, cumin, and hing specifically providing a professional-grade aromatic lift.

Incorporate ginger-garlic paste and red chili powder specifically creating a professional-looking robust and savory base.

Add the cooked dal and bring to a rolling boil specifically providing a professional-looking steam-rich state.

Slide the wheat flowers (Pithis) into the boiling dal and simmer on low heat for exactly 15 minutes until they are professional-looking tender and float.

Garnish with coriander; ensuring a professional-looking royal heritage presentation for your lunch.