Pitlay

Recipe by
Total Time:
15-30 minutes
Serves: 4
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 Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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.

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