Tomato Pitla Gravy
| Serves: |
4 |
| Recipe Type: |
Veg. |
| Preparation Time: |
15 M |
| Cooking Time: |
30 M |
| Difficulty: |
Easy |
Ingredients:
- 100 g Kabuli Channa (White Gram)
- 250 g Tomato
- Turmeric Powder (pinch)
- Asafetida (a pinch)
- Tamarind Paste (little)
- 1 cup Coconut (grated)
- 7 red Chilies
- 2 tsp Coriander Seeds
- 2 tsp Bengal Gram Dal
- Salt to taste
- For Seasoning:
- 1 tsp Mustard Seeds
- 1 tsp Oil
- Curry Leaves (few)
- Coriander Leaves (garnishing)
Cooking Instructions:
- Soak Kabuli channa overnight in water.
- Heat a 1 tsp of oil; add coriander seeds, red chilies, and Bengal gram dal. Fry them till they turn golden brown.
- Deep fry grated coconut separately.
- Grind the fried ingredients to make a smooth paste.
- Chop tomatoes finely. Take a pan add tomatoes; add water, turmeric powder, tamarind paste, asafetida, and salt.
- Cook them on medium heat for 5 minutes.
- Mix the ground paste to tomatoes and cook them for 7 minutes, stirring occasionally.
- Boil the Kabuli channa and keep ready. Mix the cooked channa to the gravy and cook it for 5 more minutes.
- For Seasoning:
- Heat 1 tsp of oil. Add mustard seeds, curry leaves and allow it to splutter.
- Add this seasoning to the gravy.
- Garnish it with coriander leaves.
Suggestions:
- Serve with pooris, dosas, and parathas.
