Dal Pittas
Crispy fried pastries filled with spiced lentil mixture. These savory turnovers feature a flaky pie crust exterior and a flavorful dal filling made with red lentils, onions, and aromatic spices. Best served hot as a snack or appetizer.
Ingredients
- 2 cups All-purpose flour (For pie crust)
- 0.5 cup Butter, cold and cubed (For pie crust)
- 0.5 teaspoon Salt (For pie crust)
- 4 tablespoons Ice water (For pie crust, add more if needed)
- 1 cup Red lentils (mussoor dal), washed (For filling)
- 2 medium Onions, thinly sliced lengthwise (For filling)
- 3 tablespoons Ghee or clarified butter (For cooking filling)
- 0.5 teaspoon Ground turmeric (For filling)
- 0.5 teaspoon Red chili powder (Adjust to taste)
- 0.5 teaspoon Ground cumin (For filling)
- 0.5 teaspoon Ground coriander (For filling)
- 1 teaspoon Ginger-garlic paste (For filling)
- 0.75 teaspoon Salt (For filling, adjust to taste)
- 1 cup Water (For cooking lentils)
- 3 cups Ghee or vegetable oil (For deep frying)
More recipes using Red lentils
Dalpooree (Stuffed Lentil Flatbread)
Traditional Indian flatbread stuffed with spiced lentil paste and fried until golden. These delicate, crispy breads are best served hot and make an excellent accompaniment to curries or can be enjoyed on their own.
Dal Foolaree
A traditional Indian lentil dish (burta or mash) with fried onions and aromatic spices, cooked until the dal dissolves into a thick, flavorful mash.
Mussoor Dal (Red Lentil Dal)
A traditional Indian red lentil dal prepared similarly to moong dal but flavored with fried garlic instead of onions. The lentils are roasted, boiled until dissolved, churned smooth, and finished with ghee and garlic.
Mussoor Dal with Amchoor or Tamarind
A tangy variation of red lentil dal made with dried mango powder (amchoor) or tamarind for a sour note. The dal is cooked until soft, then churned smooth and flavored with fried garlic.
Instructions
- 1In a large bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until dough just comes together. Form into a disk, wrap in plastic, and refrigerate.
- 2Wash the red lentils thoroughly under cold water. Place in a bowl, cover with water, and soak for 15 minutes. Drain through a colander.
- 3Heat 3 tablespoons of ghee in a heavy-bottomed pan over medium heat. Add the sliced onions and fry until golden brown, about 8-10 minutes. Remove onions with a slotted spoon and set aside on a plate.
- 4In the same pan with remaining ghee, add turmeric, chili powder, ground cumin, ground coriander, and ginger-garlic paste. Fry for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- 5Add the drained lentils to the pan with the spices. Stir and fry for 3-4 minutes until the lentils are well coated and lightly browned. Add salt and 1 cup of water, just enough to barely cover the lentils. Bring to a boil, then reduce heat and simmer uncovered for 10-15 minutes, stirring occasionally, until the lentils have dissolved into a thick paste and most of the water has evaporated.
- 6Stir the reserved fried onions into the cooked lentil mixture. Mix well and let cool to room temperature. The mixture should be thick and paste-like, not runny.
- 7Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a saucer or round cutter (about 5-6 inches diameter), cut out circles from the dough. Re-roll scraps as needed.
- 8Place 1 tablespoon of the cooled dal filling in the center of each pastry circle. Fold the circle in half to form a half-moon shape. Press the edges firmly together, then crimp with a fork to seal completely. Ensure there are no gaps or the filling will leak during frying.
- 9In a deep, heavy-bottomed pan or kadhai, heat ghee or oil over medium-high heat to 350°F (175°C). The oil should be at least 2 inches deep. Test by dropping a small piece of dough - it should sizzle and rise to the surface immediately.
- 10Carefully slide 2-3 pittas into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes, turning once, until they are light golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Repeat with remaining pittas, maintaining oil temperature between batches.
- 11Serve the dal pittas hot immediately after frying. They are best enjoyed fresh and crispy with chutney or yogurt on the side.
