Dal Peethi - Jharkhand Special

Jharkhand is state is in Eastern India, its shares its border with Bihar in north, Uttar Pradesh and Chhattisgarh in west, Odisha in south and West Bengal in east. The name Jharkhand means 'The Land of Forests'.After Kashmiri stuffed chillies now we are travelling today to Jharkhandi's cuisine, this cuisine is a traditionl and a combination of various locality from Jharkhand region, so foods are traditional while others comes from mixed culture of adjoining areas. Foods cooked in Jharkhand are very much light on the stomach and they are quiet easy to digest.A touch of the Mugalai cuisine is visible in this cuisine. Roti (bread), rice, dal (pulses) and tarkari (vegetables), bhujia (thinly sliced fried vegetables) constitute the main meal for most of the people in the state. A variety of pickles and chutneys are eaten along with the meals. On Saturdays, people prefer to eat Khichdi (rice cooked with pulses and seasoned with turmeric and chilly powder) with curd, a variety of pickles and chutneys (made from raw mangoes, lemon and tamarind), papad and chokha.

Peoples of Jharkhand also love lipsmacking sweets, they make many varieties of sweets like Thekua, Besan halwa,Sooji ka halwa, Peda, Jalebi,Kheer, Mal pua and many more delicacies of Jharkhand will definitely tickle the taste buds. Tribal people in Jharkhand are fond of using various flowers as vegetable, drumstick flowers and jhirool are the most used varieties, palak,bathua,methi and chana are the main saag vegetables of their cuisine. Blackberry,litchi and mangoes are their popular fruits. Many traditional foods belongs to this cuisine are famous for their medicinal values. Sattu, is an integral part of the Jharkhand food is quite beneficial in hot weather as their refreshing and filling.I cooked Dalpeethi, a fantastic dish for my today's Jharkhand special, wheat flour rolled as small circles then shaped as flowers are cooked in spiced dal makes this fantastic healthy,filling dal peethi,this dish sounds almost like Gujarathi Dal Dhokli. You can have this dish just like that without any accompaniment. This filling dish can enjoyed thoroughly for a lunch or dinner, am sure you will have a satisfying meal.Sending to my own event Healthy Diet-Cooking with Wholegrains guest hosted by Nupur.

Recipe Souce : One Travel Guide
1/4cup Toordal
1/4cup Moongdal
1/4cup Masoor dal
2tbsp Channadal
1/2tsp Turmeric powder
1tsp Chilly powder
1tsp Garlic (crushed finelu)
1tsp Garam masala powder
1/4tsp Asafoetida powder
Salt
Mustard Oil
1tsp Cumin seeds
2nos Garlic cloves(chopped)
1no Onion (chopped finely)
1no Dry red chillies
1cup Wheat flour (for making peethi)

Knead the wheat flour with enough water as soft dough,keep aside for half an hour.

In a pressure cooked, take all the dals together, wash and add the turmeric powder,crushed garlic, garam masala powder,chilly powder,salt and cook with 3cups of water upto 3 whistles.

While cooking the dals, roll out small discs from the dough and bring the ends together to the middle leaving the center hollow.

Make this peethis with the remaining dough,keep aside.

Once the steam gets released, add the already prepared peethis, boil and cook in low heat.

Add water if the dal looks thick, cook the peethis for atleast 20minutes.

Heat mustard oil in a small pan, fry the cumin seeds, chilli, add the garlic pieces, chopped onions.

Cook until the onions turns golden, now pour this tempering to the dal peethi.

Slowly mix and enjoy hot with pickle.

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