Recipe by
Total Time:
15-30 minutes
Rated : 5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

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  • 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.