PREPARATION

1. In a bowl, add 100 grams pigeon peas, 100 grams split red lentils, 500 milliliters water and soak for 30 minutes.

2. In a mixing bowl, add 155 grams wheat flour, 80 milliliters water and knead it into a smooth soft dough.

3. Rest the dough for 15 - 20 minutes.

4. Take a ball from dough and flatten it with the help of a rolling pin.

5. Cut out a circle from it.

6. Then bring the sides together to make a shape of pithi seen in video.

7. Take a pressure cooker, add 1.5 litres water, soaked lentils and mix it well.

8. Add 1/2 teaspoon turmeric, 1 1/2 teaspoons salt and mix it well.

9. Cover it with lid and cook for 7 - 8 minutes on medium heat.

10. Open the lid and give it a nice stir.

11. Add 1 teaspoon red chili, 1 teaspoon cumin powder and mix it well.

12. Again cover it with lid and cook for about 10 minutes on medium heat.

13. Open the lid and now, add the prepared pithi in it.

14. Cover it with lid and cook for about 7 - 8 minutes on medium heat.

15. Open the lid and give it a nice stir.

16. Remove it from heat and keep aside.

17. Heat 30 milliliters ghee in a pan, add 1 teaspoon cumin, 2 teaspoons ginger, 2 teaspoons garlic, 1 1/2 teaspoons green chili, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.

18. Then, add 75 grams onions and fry till translucent or until it turns golden brown in color.

19. Add 1/8 teaspoon turmeric, 1/8 teaspoon red chili and mix it well.

20. Remove it from heat.

21. Now, add the tempering into the dal and mix it well.

22. Cook for 3 - 5 minutes on medium heat.

23. Add 2 tablespoons coriander and mix it well.

24. Remove it from heat.

25. Garnish with coriander.

26. Serve hot.