Pitha (Jharkhandi)

Rinse the soaked Chana dal and Urad dal thoroughly. Grind them together into a coarse paste using minimal Water, ensuring it is not too watery. Set aside.

Heat Mustard oil in a pan over medium heat. Add Cumin seeds and allow them to splutter. Then add Asafoetida, finely chopped Ginger, finely chopped Garlic, and finely chopped Green chili. Sauté for 1 minute until aromatic.

Add the ground dal paste to the pan. Stir in Turmeric powder, Red chili powder, Garam masala, and 5 grams of Salt. Cook on low heat, stirring continuously for 8-10 minutes, until the dal mixture dries out and becomes crumbly. Mix in finely chopped Fresh cilantro. Remove from heat and let the filling cool completely.