Magical were those times. Years passed, I changed states, countries, and continents but never forgot to follow the tradition. We siblings hardly meet for festivals, and when we do, it is in the summer, when schools are closed. Life has been on the constant move since then, but moments like those always feel that we have never left home. It is very easy to forget tradition and adopt a new way of life, but it’s always a wonderful thing to keep everything alive and learn new things while doing that. With my kids, I always follow a simple tradition and I expect they will continue it like we did. Dal ke phare or Pitha is a dumpling made out of rice flour or wheat flour, in which we stuff the lentils or as we call it, Pitthi. Pitthi is made of soaked chana dal and along with some spices, it tastes amazing It’s a popular dish in parts of Bihar and eastern UP, especially the Bhojpuri region. The Phara/Pitha has two versions: one is steamed one and the other one is a fried one. I love both and with a hare dhaniye ki chutney, it takes your tastes buds to another level. Here I am sharing a step-by-step recipe of Dal ka phare or Pitha with wheat flour shells. If you want, you can certainly use Rice flour.
