It’s a kind of meal your Nani / Ba ( Grandma) would have made for you as a Wintery Comfort Meal , a hearty bowl of Dhal with soft pieces of pitti’s also referred to as pitha ( thin wheat dumpling ) 

The Pitti / Dhokli is  usually a plain Roti dough ( flour and water ) – cut up into small ribbon pieces and added to Dhal at the end of the cook – it needs a quick boil ( like gnocchi/ fresh pasta ) once it comes to the surface it’s ready to eat .

Dare I say , it’s the equivalent to Indian pasta . It’s a warm and fuzzy kind of meal . In fact if you need to simplify the process even more you can use broken Lasagna sheets as your Pitti . Some even just add pasta… I’d recommend making your Pitti or use lasagna sheets.

For the dhal traditionally a mix of split chana and Yellow split peas are used. I use Toor and Split Moong as its easier to digest. You can certainly use any dhal you have on hand.

A Basic Dhal:

• 1/2 cup Yellow Split Moong Dhal
• 1/2 cup Toor Dhal
• 1/2 tsp tumeric powder
• About a 11/2 tsp Grated ginger
• +- 3 cups of water

1. The easiest way to cook a dhal is in a pressure cooker. In the absence of one boil on the stove top . The choice of dhal above don’t take too long to boil – around 35min.
2. Clean your dhal removing any sticks and stones. Wash your dhal until the water runs clean.
3. Place all above ingredients in pressure cooker ensuring enough liquid as per cooker – I set mine on 20min
4. If you cooking on a stovetop , remember to skimp off the frothy impurities.
5. Once dhal is cooked it should be smooth and soft.

For the Tadka ( Braise)

• 1Tbsp Ghee
• 1 dry red chili
• 1 tsp cumin seeds (jeera)
• 1/2 tsp black mustard seeds ( sarso/rai)
• Small cinnamon stick
• Optional : 2 cloves and a bayleaf
• Sprig curry leaf
• 1/2 tsp chili powder
• 1/2 tsp each coriander and cumin powder
• 2/3 cloves of garlic sliced
• 1 small onion finely chopped

1. In a little pan , heat ghee
2. Once hot add whole spices and allow to crackle. Add Onions and curry leaf , lower the heat and allow onions to turn golden
3. As onions gain color , add the garlic and ground spices – be weary not to burn the spices. Add hot tadka to the hot dhal

For the Pitti(Pita)

• 1 cup flour ( brown or white)
• 1 tbsp ghee or oil
• Good pinch of salt
• Tap water

1. In a mixing bowl add flour , salt and oil
2. Combine flour and oil
3. Gradually pour in about 1/2 cup water to form a soft dough
4. Allow dough to rest for 30min
5. Divide the dough into 3 parts. Roll each ball into a large ‘Roti”
6. Cut each round into blocks/diamonds
7. Add pitti into boiling dhal.It helps to have an extra pair of hands to pop the pitti in the dhal. Alow it to simmer for at least 10 min , then serve hot.

Garnish with chopped coriander and a squeeze of lemon, as kids our favorite accompaniment was my Nani’s Mango Pickle and my favorite was just the garlic and the atchar masala. You can have it with any favorite pickle or this delightful tomato choka.

The Choka is oven roasted tomatoes that have a deep smoky and sweet taste with the contrasting fresh ingredients. It’s a flavor sensation.

Tomato Choka ( Tomato Oven Chutney)

Choka is a term used for the technique of cooking vegetables over the fire . In the absence of an open fire , one can use the oven or an open gas flame. Common vegetables to roast over a flame are eggplant ( Baigan) , garlic , onions , chilies.

• 4-6 tomatoes
• 4-6 cloves of garlic
• 1 chopped onion
• Chopped green chillies
• Chopped dhania
• Salt
• Olive oil ( optional)

1. Preheat the oven to 175 degrees celcius
2. Pierce the skin of each tomato at the base in a crisscross , making it easier to remove the skin once roasted.
3. Place tomatoes and garlic clove on an oven tray to roast until tender. Takes around 20min depending in the size of tomatoes.
4. Once roasted , remove from oven – allow to cool . Peel off the skins
5. in a bowl roughly chop or squish tomatoes and garlic .
6. Add chopped fresh ingredients
7. Season with salt , drizzle with a bit of olive oil.

This tomato choka is a lovely accompaniment to the Dal Pitti or with Beans Dhal . It also makes for a great dip or side to a curry or with paratha.

Variations:

1. Dhal : you can add crushed peanuts , 1 tsp jaggery/sugar and lemon juice for a Gujrati flavor
2. Pitti : you can add some or all of the above to the basic dough receipe
   0. 1/2 tsp Chilli powder
   1. 1/4 tsp hurdee (tumeric)
   2. 1/2 tsp Ajmor(carom seeds) or
   3. Kasuri Methi or chopped spinach
   4. 1/2 tsp Dhania and jeera powder
3. If you would like a crispy element , you can deep-fry a few of the pitti’s and crush over each bowl of Dhal Pitti once served .

This meal is nostalgic to many and is best described as Indian comfort food, it conjures special memories of cosy nights with family.

This my great big hug from our family to yours.