Tomato pitla

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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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.