Dressing up the Dulha……….Bhara hua Daal ka Dulha Series……….Round 2
Posted by vivnidhi on May 9, 2008
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;).
- Oil 1/2 tsp
- cumin seeds/Jeera 1/2 tsp.
- turmeric powder/Haldi 1 tsp.
- 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)
- 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
- 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.
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.
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.
Peethi filling and wheat dough flats
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.
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.
Here’s the authentic rustic peethi bhara daal ka dulha