Recipe Manuscript

—Dal Pittas

Name: —Dal Pittas
Prep time: PTPT25M
Cook time: PTPT20M
Yield: 10
Cuisine: Asian
Ingredients: 250 g all-purpose flour; 125 g cold unsalted butter (or ghee) for making the pastry; 60-80 ml cold water; 1/2 tsp salt; 150 g split lentils (such as yellow moong dal or chana dal), for the filling; 1 small onion, finely chopped (optional, modern addition); 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp turmeric powder; Pinch of chili powder; Salt to taste for the dal; 400 ml ghee (for deep frying, can substitute with vegetable oil if desired)

1880

From the treasured pages of The Indian cookery book: a practical handbook to the kitchen in India

Unknown Author

Age of Gastronomy (1800 - 1900)Asian Intermediate Snack Lunch

Original Recipe • 1880

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

—Dal Pittas

"Prepare an ordinary pie-crust, and the dal chur churree, recipe No. 93 ; roll out the pastry, cut into circles of the size of saucers, put into them a tablespoonful of the dal, and close them ; fry in ghee of a light brown colour. They should be eaten hot."

Note on the Original Text

Historical recipes such as this were written in brief, almost telegraphic style; skilled cooks were expected to fill in the gaps. Exact quantities, times, and detailed methods were often omitted—only the essentials were provided. The language reflects Victorian-era English with a dash of borrowed Indian culinary terms, and some spellings ('chur churree' for a mashed dal mix) may differ from modern standardization. The informal, practical tone assumes familiarity with both ingredients and foundational kitchen skills.

Modern Kitchen Interpretation

Recipe's Origin

The Indian cookery book: a practical handbook to the kitchen in India - Click to view recipe in book

Title

The Indian cookery book: a practical handbook to the kitchen in India (1880)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1880

Publisher

Thacker, Spink & Co.

Background

A delightful and practical guide to the vibrant culinary world of India, this handbook serves up classic recipes and kitchen wisdom tailored for the subcontinent’s kitchens in the late 19th century. Perfect for adventurous cooks eager to explore authentic Indic flavors.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

Dal Pittas comes from the iconic 'The Indian Cookery Book,' first published in Calcutta in 1880—a time when British and Indian culinary traditions were mingling in the kitchens of colonial India. This practical handbook catered largely to English households wanting to prepare Indian fare using both local and familiar (sometimes imported) ingredients. The recipe highlights a tasty interplay of Indian dal (spiced split lentil mixture) and the British-influenced shortcrust pastry, fried to golden perfection in rich ghee. These pittas would have been served as hearty snacks or starters, bridging two culinary worlds under one pastry shell.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, cooks would have used a heavy rolling pin and a wooden board to roll out the pastry, simple round cutters (or upturned saucers) for shaping, and a heavy-bottomed iron or brass frying pan set over a coal or wood fire. Ghee would be melted and heated directly in these pans for deep frying. Simple spoons were used to fill and close the pittas, and keen hands would shape and seal each dumpling by pinching or pressing the pastry edges.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 cups all-purpose flour
4 1/2 oz cold unsalted butter (or ghee) for making the pastry
1/4–1/3 cup cold water
1/2 tsp salt
5 1/4 oz split lentils (such as yellow moong dal or chana dal), for the filling
1 small onion, finely chopped (optional, modern addition)
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric powder
Pinch of chili powder
Salt to taste for the dal
1 2/3 cups ghee (for deep frying, can substitute with vegetable oil if desired)

Instructions

To prepare Dal Pittas in a modern kitchen, first make a standard shortcrust pastry using flour, cold butter, a pinch of salt, and a little cold water.
Roll the dough out to about 1/8–3/16 inch thickness and cut into circles roughly 4 3/4 inches in diameter (similar to a saucer size).
For the filling, prepare a spiced mashed split lentil (dal) mixture.
Spoon about one tablespoon (roughly 1/2 oz) of the cooked dal filling onto each pastry round.
Fold the pastry over and seal the edges tightly, forming half-moon shapes.
Heat ghee (clarified butter) in a frying pan to 340°F.
Fry the pittas in batches, turning until golden brown on all sides.
Serve them piping hot for best flavor.

Estimated Calories

170 per serving

Cooking Estimates

Preparing Dal Pittas takes about 25 minutes, which includes mixing the pastry, cooking and mashing the lentil filling, and assembling the pittas. Cooking them in batches takes about 20 minutes. Each pitta is about 170 calories, and this recipe makes 10 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.