If you grew up in a middle class - North Indian Muslim household, you probably know at least one Dulhan personally. An Urdu term for a newly-wed woman, used and over-used in their address by the saas or the mother-in-law, forevermore. My nani's daughter-in-law was the Dulhan in our house and remained so until nani died. The use of the term so as to say was buried with her. This was many many years ago.
Up until the last month, I had forgotten all about the word, then I learnt of a recipe called Dal ki Dulhan. I have to say, I was very amused but equally thrilled. The dish absolutely unlike its namesake. Dal ki Dulhan is neither embezzled/loaded nor requires extensive toiling in the kitchen. A given when it comes to conventional roles expected of Indian women.
On further research about the origins of the dish, I found out that it is Bihari and the name comes from the resemblance of the dumplings to a Bride/Dulhan's veil. The dumplings cooked in dal, then becomes Dal ki Dulhan. Depending upon where you are in the country, name of the dish and the nature of the dish changes it to Dal Pithi, Dal Pithori and Dal Dhokli (a version my Rajasthani roommate once made for me, now that I remember).
Having cooked it many times now, I improvised by adding Ajwain (UP influence of course), Chilli and coriander to my dumpling dough (I found the original version a bit bland for my taste). However, dal and tempering remain the same. The recipe is now an addition to my collection of go-to dishes when I am short on time, want less after-cooking clean-up, have limited kitchen supplies or just when the soul is screaming for some comfort food!
Here's my version of the recipe:
Ingredients: (a hearty meal for two)
Dumplings
Wheat flour - 1 cup
Ajwain (caraway seeds) - 1 tsp
Chilli Powder - 1/2 tsp
Salt - a pinch
Coriander - a couple of sprigs finely chopped
Dal
Arhar - 1/2 cup
Masoor - 1/2 cup
Chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Garlic - 1 small clove grated
Water - As per consistency. (Thick enough to coat the dumplings)
Salt - to taste
Tempering
Garlic - 2 medium cloves thinly sliced.
Cumin - 1 tsp
Dry red chilli - 2
Heeng - a pinch
Ghee - 1 tbsp
Method:
Start by cooking the dal first. It will give you time to ready the dumplings.
1. In a pressure cooker mix all the ingredients for the daal and cook it for 4-5 whistles.
2. Meanwhile, mix all the ingredients for the dumplings well and knead into a soft dough using water at room temperature.
3. Then roll out the dough evenly and use a sharp edged round shape to cut out medium sized circles. I used a small steel katori. Cover them to stop the dough from drying.
4. To shape the dumpling, lift opposite sides and bring together in centre, then lift the other two ends and bring them to the centre too. Pinch all sides together to seal it. (Refer to image above).
5. Check on the dal, if it seems a bit underdone still, leave it to simmer without the lid.
6. Immerse the dumplings in the daal on a medium flame and let them cook. When they float on the top, you will know it is done. Stir gently to prevent the dumplings from breaking or opening. This should take 2-3 minutes.
7. Use the same time to prepare your tempering/tadka. But do not pour it in the cooking pot yet.
8. Take out dumplings in the serving bowl and cover with dal. Then add the tempering to the serving dish.
Serve Hot.