For Dough, you’ll need flour (2 cups) and water. For Filling, take soaked chana dal, garlic (4-5 cloves), ginger green chilies, cumin seeds, salt (to taste), and a pinch of turmeric.
Prepare a dough by adding boiled water to flour and stirring constantly until it forms a smooth dough. Later, cover it and let it rest for a few minutes.
Drain the soaked chana dal and grind it. In a pan, heat a little oil and add cumin, mustard seeds, minced garlic, green chilies, and chopped onions.
Add turmeric, salt, and hing and cook it for 5-7 minutes.
Grease your hands with oil and divide the dough into small balls. Make roti-shaped coverings.
Place a spoonful of the dal filling in the center of each. Fold the disc in half, sealing the edges by pressing them gently to form a semi-circle.
Arrange the filled pitha in a steamer, ensuring they don’t overlap. You can grease the steamer plate to avoid burning. Steam for 15-20 minutes until cooked.
Serve the Dal Pithas hot with coriander chutney for a traditional touch of this Bihar dish.