Daal Pitthi |Dal ki Dulhan | Bihari Cuisine | Vegetarian | Flavour Diary

Dal-Pitthi is one of the comfort and famous food in eastern part of India mainly Bihar, UP and Madhya pradesh. Dal Pitthi is Basically Indian style Lentil soup with pasta in it. Dal mean lentils and Pitthi is Pasta made of whole wheat flour. Typically dal pithi is served with chokha which is mashed potatoes fried with some onions, green chillies and pickle masala. 
In today's recipe i have used red lentils (masoor dal) but you can use other lentils like toor dal, moong dal too.Check out the ingredients and steps below.
This month i have a participated in Shhhh cooking club where your partner gives two ingredients to work on it and cook for one particular regional(this time its bihar) and all other members in the group start guessing the ingredients and my secert ingredients were Lentils and Flour and my Yummy Dal Pitthi is what i made. I loved the challenge and hope to participate in many more challenges.This time i have been paired with Priya from Priya's Menu....dig in to her blog for other yummies and a recipe to find out what my secrete ingredients to her.

Level: easy
Total time: 40mins

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml


Masoor Dal /Red lentils : 1/2 cup
Water:3 cup
Turmeric: 1/4th teaspoon
Red Chilli Powder: 1 teaspoon (to taste)
Garam Masala Powder: 1/4 teaspoon
Salt to taste

Wheat flour: 1/2 cup
Salt: 1/2 teaspoon
Oil: 1 teaspoon
Water for making a stiff dough

Oil: 2 tablespoon
Cumin Seeds:1 teaspoon
Dry Red Chillies: 2 
Bay leaf : 1 or 2
Garlic chopped: 3
Onion Chopped: 1 small


  • Wash and soak Massor dal for 20mins.
  • Mix the ingredients under pasta and make a dough a keep a side for 15 mins
  • In a pressure cooker add water, soaked masoor dal, turmeric,chilli powder, garam masala powder. Bring the mixture to boil and keep it boiling for 5 more mins on medium flame.
  • While dal is boiling make pasta. Make 3 parts of the dough and Roll each part in big circle with 2 to 3 mm width. Now cut the small circles using cookie cutter /lid.
  • Take each small circle and pinch opposite sides of the dough to make flower shape and keep aside. And repeat the same for the rest of the dough. Your pasta is ready to go in dal.
  •  Now add pasta to the boiling dal and Close the lid and pressure cook for 1 or 2 whistles.
  • Once pressure is released,open the lid and check whether pasta and dal are cooked. Do the taste test and adjust the seasonings and add  water for desired consistency and tadka and bring the dal to boil and add chopped coriander and serve hot.
  • Tadka: In a small pan , add oil and once oil is hot add cumin seeds, Bay leaf, red chillies ,Chopped garlic and chopped onion and fry until onion turns golden brown.

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Quick Easy Apple Beetroot Coconut (ABC) Halwa recipe | Flavour Diary | Indian dessert recipe

apple beetroot coconut halwa recipe

Today's recipe is easy to make stress free and quick way of making halwa. This halwa is goodness of health except the sugar part but you can replace sugar with jaggery to make it more healthier version. I love to experiment different combos of ingredients and that's how my ABC recipes have come up. You known i am regularly irregular in posting recipes because of extra activities in day to day work. This halwa is healthy and tasty to gobble up just like that or you can sandwich between breads and have it in breakfast or snack.
Check out the ingredients and steps below ... and if you enjoy watching the making then click on the video below.

Level: Easy
Prep Time: 15 min
Cook time: 15 mins
Serves: 4
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml


Butter/Ghee:2 tablespoons
Apple: 2 cups(grated)
Beetroot: 2 cups (grated)
Coconut: 1 cup (grated)
Sugar:1 cup(to taste)
Milk Powder:1 cup
Cardamom pods crushed:2 (or 1/4 teaspoon of cardamom powder)
salt:1/8 teaspoon
Crushed dry fruits for garnish


Peel and grate Apple,beetroot and coconut.
In a pan add ghee/Butter and add grated apple,beetroot and coconut fry  until all water dry's out.
Now add milk powder and sugar mix well and cook until sugar melts completely.
Add salt and crushed cardamom pods or powder to the mixture and cook for another minute.
Garnish with crushed dry fruits and serve....yum

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Beetroot Fry Poriyal
ABC Salad(Avacado Black beans Cucumber Salad)

ABC Soup (Almond Broccoli Coriander Soup)
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Lobia Alasanda vada | Black eye bean appetizer | Breakfast snack recipe | Flavour Diary

Lobia Alasanda Black eye bean vada appetizer

Today's recipe is healthy simple and easy to make. Soaking lobia is the only time taking element in making this easy breakfast/snack. As we are not using any water for blending these lobia's it will not absorb lot of oil while frying.
I usually make these lobia vada for breakfast and serve along with peanut chutney. This is best as party or finger food...tastes delicious even if its cold but it tastes best when hot.Check out the ingredients and steps for easy vada recipe.

If you enjoy watching how its made click on the link below

Level: Easy
Prep Time: 10min
Cook time: 20 mins
Soak time: 5 hr or overnight
Serves: 2-3 people
1 cup = 250ml


Blackeyed Beans/Lobia/Alasanda - 1 cup (250 ml) 
Salt - 1 tsp  (to taste)
Cumin Seeds - 1/2 tsp
Green Chilis - 2 nos (to taste)
Ginger - 1 inch piece
Onions - 1 medium chopped
Coriander Leaves chopped 1/4th cup
Few Curry Leaves
Oil - for Deep frying


Wash and Soak the Lobia for minimum 5hrs or overnight.
In blender add soaked n drained lobia,ginger,green chillies,cumin seeds and blend it to smooth paste.(Don't use water for blending)
In a bowl add lobia paste,finely chopped onion,chopped coriander,chopped curry leaves and salt and mix well.
In a pan heat oil and make small dumpling out of the lobia mixture as shown in the video and fry lobia vada on both sides until golden brown on medium flame.
Take vada out on kitchen towel and serve hot along with chutney or ketchup or any spicy nonveg curry.

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Pesarattu Upma

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