Tomato pitla

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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  • 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.