Dal Pithauri

Wash the Toor Dal thoroughly and soak in 500g of water for 30 minutes. Drain the water.

In a pressure cooker, combine the soaked Toor Dal, 800g fresh water, 3g Turmeric powder, 2g Red chili powder, and 5g Salt. Cook for 3-4 whistles or until the dal is soft and well-cooked. Mash lightly with a ladle to achieve a smooth consistency.

While the dal is cooking, prepare the pithauri dough. In a mixing bowl, combine the Atta flour, 5g Salt, 3g Cumin seeds, and 1g Asafoetida. Gradually add about 100g of water, kneading to form a stiff, smooth dough. Cover and let it rest for 10 minutes.