It is a difficult dish to get right at the first chance but it has exotic unique flavor and taste which you will definitely not forget. The flavor specially comes from roasted Moong dal which gives out a divine earthy aroma when roasted. Then it is boiled with just adequate water enough to make a dough. Mind it! if water becomes more ,you cant go ahead and make this pitha. The Moong dal is gluten free difficult to hold together, so we mix rice flour, some people do mix refined flour too. it makes the job easy but too much of mixing can make this pitha hard, not crispy. It can be served hot as a starter after deep frying in mustard oil or dipped in sugar syrup of one string consistency.
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1cupsugar for the syrup
Roast moong dal till it becomes light brown in color and leaves a beautiful aroma
Wash the lentils and boil with just enough water to soak the dal.
When the lentils have become tender mix rice flour and mash with your palms.
Knead well to form a soft dough.
Stir coconut sugar and milk together in the pan till the sugar melts.
Add mawa and cook till the mixture leaves the sides of the pan.
Make small spindles out of the filling and keep aside.
Heat mustard oil till it reaches smoking point.
check first adding a small ball in the mustard oil to see whether it holds or not.
If it disintegrates add some more rice flour to the dough and knead again.
Make small discs out of the dough .
Place a filling inside and wrap the dough to cover it completely giving it an oval shape.
dip your finger in water and smooth en the covering filling the cracks.
Make a oval shaped dumpling.
Fry this dumpling in mustard oil on medium flame , till it is cooked completely crispy.
Boil sugar and water together till it forms a thick syrup of one string consistency.