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Dressing up the Dulha……….Bhara hua Daal ka Dulha Series……….Round 2

Posted by vivnidhi on May 9, 2008

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Peethi Bhara Daal Ka Dulha

Ok, so we are onto filling no. 2 for our daal ka dulha. Peethi bhara daal ka dulha means ground black gram (peethi) filled whole wheat pastas. I could have easily listed the types of fillings for daal ka dulha but I wanted to chronicle the procedure as well. Please refer to my earlier posts Daal Ka Dulha and Dressing up  the Dulha………… if I seem to be talking Greek (or khadi boli (that’s village Hindi) for that matter;))

Peethi means soaked and ground Urad daal/Black gram. This dish is like pasta with spicy lentil filling in lentil soup. Sounds strange but tastes quite good;).

The Recipe:

Initial tempering:

  • Oil 1/2 tsp
  • cumin seeds/Jeera 1/2 tsp.
  • turmeric powder/Haldi 1 tsp.

For Daal:

  • Toor Daal/Arhar daal/split yellow pigeon peas 2 cups
  • Water 6 cups
  • sugar 1 tsp
  • salt to taste

For Dulha:(This is the ratio for making roti dough.About 1/10th is used to make the dulhas in the daal given)

  • Whole wheat flour 4 cups
  • Water 1 3/4 cups
  • Salt (optional)

For Filling:

  • Urad daal/ split black lentils without skin 1/4 cup
  • Ginger 1″ piece chopped fine or grated
  • Oil 2 tsp.
  • Green chili 1 chopped fine
  • Red chili powder 1 tsp.
  • fennel seeds/saunf 2 tsp.
  • cumin seeds/jeera 2 tsp.
  • Fenugreek seeds/methi 1/2 tsp.
  • Garam masala 1 tsp.
  • coriander powder/dry cilantro powder/dhaniya 1 Tbsp.
  • Asafoetida/heeng powdered 1/2 tsp.
  • Dry mango powder/Amchur 1 Tbsp.
  • Salt to taste

Final tempering:

  • Oil (preferably ghee) 2 Tbsp.
  • Asafoetida/heeng powdered 1 tsp.
  • Cumin seeds 1 Tbsp .
  • Red chilli powder 2 tsp.

We begin as usual by making the daal or lentil soup in a pressure cooker. Heat oil and add the initial tempering. Once the cumin seeds are crackling, add the ingredients listed under daal and close the pressure cooker. Further details on making the daal can be found in my post Everyday daal.

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In the plate (clockwise) green chili, red chili powder, fennel seeds,cumin seeds, fenugreek seeds, Garam masala, coriander powder, asafoetida powder, dry mango powder, ginger minced and salt in center. Soaked and ground black gram also in picture.

The most important part is our Dulha (filled pasta). Dulhas can be prepared while the daal is cooking. To prepare the peethi for the filling, soak urad daal overnight or at least 4-6 hours. Grind it well in a grinder the next morning. In a wok or sauce pan (preferably non-stick), heat 2 tsp. oil and add the rest of ingredients except salt and dry mango powder. Add the ground urad daal and fry a little till it dries. Next add salt and dry mango powder. Mix well.

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Fried urad daal along with spices ………peethi is ready:)

Take a small ball from  the whole wheat dough. Make a thin flat round of the ball. A drop of oil can be spread on the fingers and the dough while making the flat. Keep the filling (peethi) in the flat and close it. Use the palm of the hand to flatten the filled round of the dough. Make as many dulhas as required.

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Peethi filling and wheat dough flats

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Flattened uncooked dulhas

Heat the daal if made earlier. Make sure that the daal is hot when the dulhas are added to it in the pressure cooker. Give two more whistles to the cooker or let it simmer for at least half an hour if one is not using a pressure cooker. Make the final tempering in a separate pan. When the cumin seeds start crackling, add it to the daal.

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Daal ka dulha and final tempering (chhaunka in Hindi)

Peethi (ground urad daal) filled daal ka dulha is ready to be served. It does not soften up as much as plain daal ka dulha or the potato filled one but this is really delicious too. It can be eaten alone or with roti and some vegetables also.

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Here’s the authentic rustic peethi bhara daal ka dulha

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9 Responses to “Dressing up the Dulha……….Bhara hua Daal ka Dulha Series……….Round 2”

  1. Trupti said

    This is so different….I love the filling in this.Its on the same wavelength as our Gujarati Daal Dhokli. Looks delicious.
    I checked and love your daal dhokli and I have to try it. seems similar to me too …….thanks for visiting!

  2. Different one..Will try sometime..

  3. pree said

    Wow I am enjoying this series of traditional rustic recipes!

  4. Bhawana said

    looks good :).

  5. notyet100 said

    this version is new for me,..

  6. This is totally new to me. It looks delicious too. Being a lazy cook I don’t know whether I will try it…but then who knows….It looks so good:)

  7. vivnidhi said

    Thank you Divya, Bhawana, Pree, Notyet100 & Sunshinemom! I am so glad you guys took time to read and comment. Hope somebody tries it and tells me how it turned out. Thanks a lot for your kind words.

  8. hi …i am a first time visitor n liked it very much.
    i am so happy to see this recipe n i guess you are from UP….i make dal ki dulhan too n you can find a variation on my blog here http://healthfooddesivideshi.blogspot.com/search/label/daal%20pithi

    ……i have a blog having traditional Indian recipes http://banaraskakhana.blogspot.com/
    check out if you get time.
    Really liked your blog Sangeeta! I had absolutely no idea that there was something called “Daal ki Dulhan” I bet It was Lucknow’s Dulha and Banaras ki Dulhan. Very interesting! Thanks for visiting:-))</strong>

  9. Mmmmm… this is so tasty! I haven’t cooked dinner yet and wish I could have some of these without going to the kitchen:D

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