Spiced Dal Pitha (Fara) – Steamed Lentil Dumplings
A wholesome and protein-rich North Indian snack made with a flavorful chana dal filling and whole wheat dough. Traditionally steamed and optionally pan-fried for a golden finish.
🥟 Ingredients
For the Filling
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1 cup chana dal (Bengal gram), soaked 4–5 hours
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3–4 garlic cloves, peeled
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1.5-inch piece of ginger
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1–2 green chilies (adjust to taste)
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1½ tsp fennel seed powder
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1 tsp cumin seeds
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½ tsp black pepper
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Salt to taste
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2 tbsp chopped fresh cilantro
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A pinch of hing (asafoetida)
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½ tsp garam masala
For the Dough
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1½ cups whole wheat flour
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Warm water as needed to make a soft dough
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Pinch of salt
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1 tsp oil
👩🍳 Instructions
Step 1: Make the Dough
In a large bowl, combine wheat flour, oil and salt . Gradually add warm water and knead into a soft, pliable dough. Cover with a damp cloth and let it rest while you prepare the filling.
Step 2: Prepare the Filling
Drain the soaked chana dal. In a food processor, add dal, garlic, ginger, green chili, fennel powder, cumin, black pepper, and salt. Pulse into a coarse paste using minimal water. Stir in chopped cilantro, hing, and garam masala. Taste and adjust salt or spice levels.
Step 3: Shape the Fara
Pinch off small portions of dough and roll into smooth balls. Flatten each ball into a thin disc, about 4 inches wide. Place 1.5 to 2 tablespoons of filling in the center. Fold and seal the edges well—like a crescent or half-moon shape. You can crimp the edges with a fork for a decorative touch.
Step 4: Steam the Dumplings
Choose one of two methods:
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Boiling Method: Bring a large pot of water to a boil. Drop the dumplings in and cook for about 10 minutes or until they float and look translucent.
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Steaming Method: Arrange the dumplings on a greased steaming rack or plate (without overlapping). Steam for 10–12 minutes. You can use a steamer or the "Steam" mode of an Instant Pot.
Step 5: Serve It Your Way
Once cooked, you can enjoy these hot straight out of the steamer with a tangy chutney or garlic dip. For a richer version, pan-fry the steamed dumplings in a little oil until golden and crispy.
🌿 Tips & Variations
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Add a pinch of amchur (dry mango powder) to the filling for tanginess.
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Go bold with a tadka of mustard seeds, curry leaves, and red chilies poured over hot dumplings.
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