Pavakkai pitlai recipe
bittergourd chickpea and lentils curry south indian style
Servings: 4 people
Calories: 183kcal
Pin Recipe
Ingredients
- 1 tsp ghee
- 1.5 tbsp coriander seeds
- 2 tsp chana dal
- 1/2 tsp cumin seeds
- 6-8 no red chillies
- 1/2 cup grated coconut
- 1 tbsp oil
- 2 cups bittergourd - chopped
- 1/2 tsp salt
- 1 lemon sized tamarind
- 1 cup cooked and mashed tur dal
- 1/2 cup cooked chickpeas
- 1/4 tsp salt
- 1/2 tsp mustard seeds
- 1/8 tsp asafoetida
- 1 sprig curry leaves
Instructions
- soak tamarind in water and squeeze the tamarind to get its extract.
- soak chickpeas overnight. wash and cook the chickpeas with salt until soft.
- cook tur dal with enough water and measure 1 cup of cooked and mashed dal and keep it aside.
- Heat ghee and star frying coriander seeds, chana dal, cumin and red chillies in medium heat until evenly brown.
- take it out to a blender and add freshly grated coconut. grind it to a fine paste. keep it aside
- heat oil in a pan and fry the chopped bitter gourd pieces with salt. Fry until slightly brown.
- Add the tamarind extract, turmeric powder and let it cook until the vegetable is soft.
- now add the prepared masala, mix well and let it come to a boil.
- when it boils and raw smell leaves, add chickpeas and cooked dal along with salt (check and adjust salt)
- Boil the curry for another 5 minutes.
- meanwhile, melt ghee and crackle mustard seeds in it.
- together add asafoetida and when it changes color, drop a sprig curry leaves and wait till it turns crisp.
- add the tempering to the curry and mix well.
- serve hot with rice.