Toor Dal/ Yellow pigeon peas split – 1/2 cup
Pavvakkai/Bittergourd – 1
Tamarind – 1/4 cup
Coriander seeds – 1 tbsp
Channa dal/Bengal gram – 1 tbsp
Red chillies – 2
Pepper Corns – 7-8
Jeera/Cumin seeds – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Fresh Grated coconut – 1/2 cup
Turmeric powder – 1/4 tsp
Curry leaves – 1 sprig
Asafoetida – 1/4 tsp
Mustard Seeds – 1 tsp
Urad Dal/White lentil – 1 tsp
Cooking Oil/ghee – 2 tsp
Salt to taste
1) Soak tamarind in some warm water for 30 minutes. Now drain the water in a separate bowl by removing the pulp.
2) Soak lentil in some water for 30 minutes. Pressure cook lentil/dal with enough water and turmeric powder till its soft and cooked properly. Mash the lentil and keep it aside.
3) Cut the bitter gourd and remove the seeds. Finely chop it and keep it aside.
4) Add chopped bitter gourd in a wok with 1 tbsp oil and saute in a medium/low flame till they turn golden brown and keep it aside.
5) Take half portion of the grated coconut and add it to the wok and fry it for few minutes till it turns golden brown and keep it aside.
6) Add 1 tsp of oil and roast the channa dal, coriander seeds, red chillies, pepper corn, cumin seeds, fenugreek seeds till they become golden brown.
7) Allow this mix to cool down and then add it to your grinder along with remaining portion of grated coconut and blitz it to make a smooth paste by adding little water to it.
8) Now add this paste with cooked lentil, fried bitter gourd, tamarind water and 1 cup of water in a pan and let it cook on low flame for 4-5 minutes.
9) Add salt to taste, asafoetida and mix it well. If you feel its too thick, you can some more water and adjust the consistency.
10) Add oil in a small frying pan and when its warm add mustard seeds. When mustard seeds splutter, add white lentil, a pinch of asafoetida, curry leaves and saute till white lentil turns light brown. Add this in the Pitlai with fried coconut and serve it hot with some rice.