Ingredients

• To Fry Till Brown and Grind to Paste:
• 1 tsp- Coriander seeds.
• 1 tsp- Bengal gram dal.
• 1 tsp- Black gram dal.
• 6-7 dry Red Chillies.
• 2 tbsp- Fresh grated Coconut| Other Ingredients:
• Toor dal - 1/2 a cup.
• Beans, Drumstick, Brinjal, White Pumpkin, Carrots, Chow Chow - all cut into medium pieces.
• Tamarind juice - according to taste.
• Salt.
• Raw Ground Nuts| For Seasoning:
• 1/2 tsp- Mustard.
• 1/2 tsp-Jeera.
• 1 sprig-Curry leaves.
• a pinch -Hing.
• 2 tbsp- oil.

How to Make Pitlay

• Boil the tuvar dal and the groundnuts along with the washed vegetables in a pressure cooker.
• Take a vessel and heat 2 tbsp oil. Add the seasoning - mustard, jeera, curry leaves, hing. When they start to splutter, add the tamarind juice and the ground paste.
• After the above mixture has come to a boil, add the dal and vegetables, salt and bring it to a final boil. Pitlay tastes very good with steaming hot rice.