Dhall pitta - Mauritian Recipe
Recipe Information
Dhall Pitta
Cultural Context
Dhall Pitta is a beloved dish in Mauritius, combining the island's rich Indian culinary heritage with local ingredients. Traditionally enjoyed as a street food or quick meal, it reflects the fusion of cultures found in Mauritian cuisine. The dish is characterized by its hearty lentil filling, often spiced with aromatic herbs and served in soft pita bread. Today, variations exist, with some incorporating vegetables or different types of bread, showcasing the adaptability and creativity of Mauritian cooks.
coconut milk
🥗Healthier: almond milk
💰Cheaper: water + cornstarch
Almond milk reduces calories while maintaining a creamy texture.
red lentils
🥗Healthier: green lentils
💰Cheaper: split peas
Split peas are often less expensive and provide a similar texture.
Prepare the dough by mixing the all-purpose flour and salt, then knead until smooth.
In a pot, combine brown lentils and yellow split lentils with water and bring to a boil.
Reduce heat and simmer until lentils are soft, about 20-30 minutes.
In a separate pan, heat oil over medium heat and sauté chopped onion until translucent.
Add minced garlic and chopped tomatoes, cooking until fragrant and tomatoes are soft.
Stir in turmeric powder and cumin powder, cooking for another minute.
Add cooked lentils and mix well to combine, seasoning with thyme and curry leaves to taste.
Simmer for another 5 minutes to meld flavors.
Roll out the dough and cut into pieces, then cook in boiling water until they float.
Serve the lentil mixture with the cooked dough pieces.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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