Patna-Style Dal Pithi with Mustard Tempering
Soft wheat flour dumplings simmered in a spiced yellow lentil broth, finished with a pungent mustard seed tempering for an authentic Patna comfort food. This indian-inspired soups (vegetarian) ready in about 55 minutes pairs yellow moong dal (split yellow lentils), whole wheat flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup yellow moong dal (split yellow lentils)
- 1 cup whole wheat flour
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp ginger paste
- 1 green chili, finely chopped
- 5 cups water
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- a pinch asafoetida (hing)
- 2 tbsp ghee
- 2 tbsp chopped coriander leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup yellow moong dal under cold water until clear. Soak for 30 minutes, then drain.
- Step 2: In a large pot, combine the soaked dal, 5 cups water, 1/2 tsp turmeric powder, 1 tsp ginger paste, 1 finely chopped green chili, and 1 tsp salt. Bring to a boil, then simmer for 20 minutes until dal is soft.
- Step 3: Meanwhile, mix 1 cup whole wheat flour with a pinch of salt and enough water to form a stiff dough. Roll into a log and cut into small 1-inch pieces. Flatten each piece into a small disc to form dumplings (pithi).
- Step 4: Add the dumplings gently into the simmering dal broth. Cook for 15 minutes until dumplings are tender and cooked through.
- Step 5: In a small pan, heat 2 tbsp ghee over medium heat. Add 1 tsp mustard seeds, 1/2 tsp cumin seeds, and a pinch of asafoetida. When seeds begin to splutter, pour the tempering into the dal pithi.
- Step 6: Stir gently and garnish with 2 tbsp chopped coriander leaves. Serve hot.
Frequently asked questions
How long does Patna-Style Dal Pithi with Mustard Tempering take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Patna-Style Dal Pithi with Mustard Tempering?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole wheat flour from drying out.
Can I substitute ingredients in Patna-Style Dal Pithi with Mustard Tempering?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Patna-Style Dal Pithi with Mustard Tempering for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Patna-Style Dal Pithi with Mustard Tempering vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
