In Bihar, naashta (as morning and evening snacks are called) is seasonal. There’s a main dish that is accompanied by a chokha (a chutney) or a ghugni (a legume-based gravy). Chana dal peetha and tamatar ka chokha are Kartik month specials. I’ve also made gud teesi patti, inspired by my dadi’s recipe for gulgulla. ( Check the recipes for these in the Recipes section of ELSA Table).
Grind the dal with ½ cup water, garlic, green chillies, and salt. Keep aside. Prepare a dough with the flour, like you would for a normal roti. You can add ½ tsp salt to the flour.
Add 1 tsp mustard oil to the water and bring it to a boil. In the meantime divide the dough and the filling into 6 portions each.
Roll out the dough into rotis. Place the filling in the centre of the roti. Apply water alongside the edge of the roti. Fold the roti over to form semi-circle pockets. Pinch the edge to secure the seal. You can do this with a fork or seal with folds such as used to seal gujias and momos.
Gently drop these peethas in boiling water. Reduce heat to medium and let these simmer for about 10-11 minutes.
Gently fish the peethas out of water with a broad spatula or tongs (a shallow skimmer works well for me). Place them on a wire rack so that they are allowed to drip and dry. Let these rest for 5 minutes before slicing.
Heat 1 tbsp mustard oil in a shallow pan. Add the mustard seeds and green chillies. Add the sliced peethas. Toss. Add the coriander leaves.
Refrigerate leftovers
Peethas go well with the tamatar chokha (check in Recipes).
The tempering can be poured over the sliced peethas. Alternatively, they can be tossed into the pan with the tempering and sauteed with it till the colour changes sliightly.
