chawal-chana dal ka pitha : an authentic bihari cuisine-specially during winters

You might be amazed by the fact that it is prepared without the use of oil or frying.

chawal-chana dal ka pitha is the love of every Bihari during the winter season. You might not know about the dish’s type and preparation, but don’t worry I am here to share the recipe with you, so you can enjoy it as much as I do. This dish is prepared especially in the harvesting season, which means the period between January and February, and festivals like Makar Sankranti, as it provides a complete meal to the farmers who work day and night for their families. This pitha contains chana(Bengal gram), which is itself a high protein source in meals.

My mumma loves to prepare pitha in different styles and different flavors, for her making pitha and shaping them is the best part as she loves to make everything perfect.

Let’s start…

Ingredients:

For dough:

• 500gm – rice flour
• As you need – water
• Little-little – salt

for filling:

• 250gm chana dal(Bengal gram) – soaked 3-4 hours
• 1 full garlic(paste)
• 1 tbsp red chili powder
• Salt as per your taste

Preparation time:

• 40-60 min

Steps to prepare chawal chana dal pitha:

Step 1: Prepare the Dough:

Boil water and add 1 tbsp of salt, when the water starts forming bubbles then Gradually add rice flour, stirring until it forms a soft dough. Cover and let it cool.

Step 2: The Filling process:

Take the soaked chana dal to the mixer grinder and grind it till it forms a thick texture.

Step 3: Adding spices to the chana dal:

Add salt, red chili powder, and garlic paste to the chana dal mixture.

Step 4: Shape the Pithas:

Take small portions of dough, make it round-round then from the center make a hole then give a shape like we fill aalu in the dough just like that then place the chana dal filling in the center. Then fold them in the shape of a half moon and seal the remaining part just like gujiya.

Step 5: Steam time/boiling time:

Take a steamer and put all pithas in the upper section and pour water in the lower section, steam for 20-25 min until it is cooked properly. Don’t overcook them, make sure they are cooked from the inside as well.

Serving Suggestions:

You can make aalu-matar sabji and eat it along with the pithas. Enjoy this winter by eating this tasty meal.

Tips:

1. Use fresh rice flour, for a fresh taste.
2. You can give them different shapes.
3. If you don’t have a steamer, then take a big bowl and add water. When the water starts to bubble, add the pithas, when the pithas come up, it means it is cooked.
4. Always use hot boiling water while making the rice dough for pithas.
5. You can add more spices or green chilis to the chana dal mixture to enhance its taste.

Facts:

1. Rice flour has a lower fat content and it is also cholesterol-free.
2. Rice flour is a great heart-healthy option.
3. In an air-tight container, rice flour can last up to 5-6 mon.
4. China is the leading producer of rice. where India ranks second-largest producer of rice.
5. Consuming rice is not a bad idea as it has a lower risk of cancer.
6. Rice water can be used as a natural toner for the skin.
7. If you are dealing with diarrhea, then rice is the best choice to overcome, you just need to boil the rice until the texture becomes thick, then add a pinch of salt and eat.
8. West Bengal is the largest rice producer in India.
9. The queen of rice: basmati rice.
10. Bihar consumes the most rice in India.

life lesson: the pithas define simplicity ,which implies that using only a few ingredients makes the dish soo yummy and healthy , similarly in life making small changes leads to a better future.