Add pea dhall to a bowl. Sift through the dried dhall to remove stones or blemished pieces.
Rinse dhall.
Fill the bowl with water & allow the dhall to soak for 10 minutes.
Thereafter, discard of the water it had been soaking in. Place a pot on the stove & empty the dhall into the pot.
Cover the dhall with water, add in the 1 teaspoon cooking oil & 1 teaspoon turmeric powder.
Mix & bring to a boil.
Add boiling water a little at a time when the water dries out.
The dhall is cooked when it is soft & creamy.
Empty into a bowl & set aside.
Chop the onions & set aside.
Chop tomatoes & set aside.
Peel & chop garlic cloves & set aside.
Use another pot & heat the remaining cooking oil on medium heat.
Drop in the onions, jeera (cumin) seeds, garlic cloves, curry leaves, mustard seeds & thyme (optional). Break the dried chilies in halves & also add to the pot.
Mix well & add in a teaspoon of turmeric powder to the pot.
Stir & add in the tomatoes.
Mix & simmer for about 5 minutes until tomatoes are cooked.
Next, drop the cooked pea dhall into the pot of braised spices.
Mix well.
Allow to simmer for 5 minutes. At this point, if the dhall is too thick, add in a little boiled water at a time until you reach your desired consistency. If the dhall is too weak, allow it to simmer a bit longer until it thickens up.
Turn off the heat & set the braised dhall aside.
Add in a little dhania (coriander) & salt to taste. Mix well.
Now it’s time to begin with the pita (dough). Add the flour, salt & butter to a mixing bowl.
Rub in the butter using your fingers. The flour should resemble breadcrumbs.
Now, gradually pour in the boiling water, making sure to stir the mixture with a spoon.
Mix well until you get an incomplete dough.
Place the mixture on a floured surface. Be careful, as the mixture may still be hot so try not to burn yourself. Allow it to cool if it is too hot to touch.
Begin kneading the dough, making sure to combine all of the crumbled flour bits. After 5 minutes of kneading, the dough should be soft & pliable.
Flour the surface once again & using a rolling pin, roll out the dough. The dough should be about an inch thick.
Using a knife, cut lines horizontally across the dough & then vertically, to form strips. A cookie cutter may be used as well & the dough can be cut into shapes.
Heat up the braised dhall on low on the stove-top & gently drop in the flour strips or shapes (pita) one at a time.
When all of the flour strips or shapes (pita) are added to the dhall, gently mix & cover the pot with a lid so that the dough can cook with the steam.
After 2 minutes, gently mix again & add a bit of boiling water if the mixture gets too thick.
Allow to cook for another 4-5 minutes until dough is completely cooked.
Garnish with fresh dhania (coriander).
Serve Dhall Pita hot as is or if you prefer, you can have this meal with sides.
Stores for up to a week in the refrigerator.
Have you tried this recipe or have questions for Denisiya? Join the conversation below.
No comments yet. Be the first to share your thoughts on this recipe!
Leave a Comment
Your email address will not be published. Required fields are marked *