Dal Ki Dulhan: This Dal Comes With Dumplings And A Fun History
Image Credit: Dal ki dulhan /Pic- Facebook-Amlan Indu

Dal happens to be one of the most sough after dish in Indian cuisine be it for lunch or dinner. With the variety of lentils that is available be it the from arhar to moong to chana to masoor and more there is no dearth of dal dishes that one can try and innovate with. One such very pretty looking dish happens to be Dal Ki Dulhan or Dal Pitthi as commonly called. This dish that is famous in Bihar and Uttar Pradesh is known as Dal Dhokli in Gujarat. Rich in carbs, fat, protein,  this dish is made by boiling wheat dumplings in hot boiling dal. This traditional dish is a complete and wholesome meal in itself. The story of this dish when woman used to sit and chit chat together they would mold the wheat flour dough into some or the other artistic shapes and they would call it Dulhan (Dulha if it’s bigger in size). Once this was done, they would put these dumplings in the boiling dal. This way a wholesome meal would be ready without any stress. Mildly flavoured, this very artistic looking dish is much enjoyed by everyone.

Chef Kunal Kapur took to Instagram and shared the recipe of a much unique dish and worte 'Dal ki Dulhan' or ‘Dal Pitthi’ is a classic Bihari dish which is relished all over the state. It tastes as beautiful as it looks and is nutritious. Made from Toor or Arhar Dal and flour, this dish is an entire meal and has lots of protein.

Toor dal is unpolished and without any artificial shine, the way nature intended. If you like this recipe, try it and taste the authenticity of Bihar for yourself. Also, don’t miss my tips and tricks throughout the video!

Recipe here

Ingredients & Recipe URL:

Dal Ki Dulhan | Bihari Dal Pithi | Dal Dhokli

Prep time – 30mins

Cooking time – 30mins

(Serves 4)


For Dulhan (Makes 22pc of 6 cm dia)

Atta (Whole Wheat Flour) 1 cup

Ghee (Clarified Butter) 1 tsp

Pani (Water) ½ cup

For Dal:

Arhar dal/Toor dal (Pigeon Pea), Soaked 1/2 cup

Pani (Water) 1 ½ cup

Haldi (Turmeric powder) 1 tsp

Namak (Salt) to taste

For Tadka:

Ghee (Clarified Butter) 2 tbsp

Jeera(Cumin) 1 tsp

Hing (Asafoetida) 1 pinch

Sookhi Lal Mirch (Dried red chilli) 1 pc

Sarso Dana (Mustard seed) 1 tsp

Lehsun (Garlic), Chopped 4 to 5 cloves

Adrak (Ginger), Chopped 1 inch

Hari Mirch (Green chilli) 1 pc

Pyaz (Onion), Chopped 1pc

Haldi (Turmeric powder) 1 tsp

Lal Mirch (Red chilli), Powder 1 tsp

Tamatar (Tomato), Chopped 1pc