Dangar Pith is a traditional Maharashtrian dish, specifically from the Konkan region, made from Urad dal (black gram) and spices. It's a fine powder that can be used to make a savory snack or a side dish, often eaten with warm rice and ghee. Dangar Pith is known for its unique flavor and is considered a healthy and comforting food.
Ingredients: The primary ingredient is Urad dal (black gram), along with spices like cumin, chili powder, hing (asafoetida), and salt.
Preparation: The Urad dal is ground into a fine powder, and the spices are added.
Serving: Dangar Pith is often served with warm rice and ghee, or it can be combined with chopped onions, water, buttermilk, or curd to create a side dish.
Flavor and Texture: It has a slightly tangy and spicy taste, and the texture can be soft and fluffy when prepared with water, buttermilk, or curd.
Health Benefits: Dangar Pith is considered nutritious, with benefits including being low in calories, high in iron, folate, protein, and dietary fiber.
Regional Variations: While primarily associated with the Konkan region, Dangar Pith is enjoyed throughout Maharashtra.
Other Names: It may also be referred to as Dangar Peeth or Dangar Pith.
