Pittha (dal pittha) are soft rice-flour dumplings folded around a savoury filling of ground, spiced chana dal and then steamed — a beloved comfort food of Mithila and a fixture of Chhath and festive kitchens.
A simple method: soak chana dal and grind it coarse with green chilli, garlic and salt; temper with cumin and a little mustard oil; knead rice flour with hot water into a soft dough; flatten a portion, place the filling, seal into a half-moon, and steam until firm. Sweet versions filled with jaggery and coconut are made too — the same tender parcel in another mood.