Ingredients

• 250g - tomato
• 100g - kabuli channa
• Turmeric powder, a pinch
• Asafoetida, a pinch
• Salt to taste
• 1 cup - grated coconut
• 7 - red chillies
• 2 tsp - coriander seeds
• 2 tsp - Bengal gram dal
• Tamarind paste, a little
• For seasoning
• 1 tsp - mustard seeds
• 1 tsp - oil
• Curry leaves
• Coriander leaves for garnishing

How to Make Tomato pitla

• Soak channa overnight in water. Fry red chillies in 1 tsp of oil followed by coriander seeds and Bengal gram dal. Fry till dal turns golden in colour.
• Fry grated coconut separately.
• Make a smooth paste of the above.
• Chop tomatoes.
• In a vessel take tomatoes, add a little water to it, tamarind paste, salt, a pinch of turmeric powder and asafoetida.
• Cook on a medium flame for 5 minutes, stirring in between.
• Add the ground paste to tomatoes and cook for 7 minutes, stirring in between.
• Add the cooked kabuli channa to the gravy and allow to boil for 5 more minutes.
• Seasoning:
• In a frying pan, heat one tsp of oil.
• Add curry leaves and fry.
• Then add mustard seeds.
• When it splutters, switch off the flame, add this to the gravy.
• Garnish with coriander leaves.
• Tomato pitla is ready.
• Serve with dosa, roti or puri.