Tomato Pitla Gravy Recipe

Tomato Pitla Gravy Recipe
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Tomato Pitla Gravy is a nutritious recipe. Learn how to make/prepare Tomato Pitla Gravy by following this easy recipe.
Tomato Pitla Gravy Recipe
Preparation Time 15 Minutes
Cooking Time 30 Minutes
Difficulty Easy
Recipe Type Veg.
Serves 4
  • 100 g Kabuli Channa (White Gram)
  • 250 g Tomato
  • Turmeric Powder (pinch)
  • Asafetida (a pinch)
  • Tamarind Paste (little)
  • 1 cup Coconut (grated)
  • 7 red Chilies
  • 2 tsp Coriander Seeds
  • 2 tsp Bengal Gram Dal
  • Salt to taste
  • For Seasoning:
  • 1 tsp Mustard Seeds
  • 1 tsp Oil
  • Curry Leaves (few)
  • Coriander Leaves (garnishing)
How to make Tomato Pitla Gravy:
  • Soak Kabuli channa overnight in water.
  • Heat a 1 tsp of oil; add coriander seeds, red chilies, and Bengal gram dal. Fry them till they turn golden brown.
  • Deep fry grated coconut separately.
  • Grind the fried ingredients to make a smooth paste.
  • Chop tomatoes finely. Take a pan add tomatoes; add water, turmeric powder, tamarind paste, asafetida, and salt.
  • Cook them on medium heat for 5 minutes.
  • Mix the ground paste to tomatoes and cook them for 7 minutes, stirring occasionally.
  • Boil the Kabuli channa and keep ready. Mix the cooked channa to the gravy and cook it for 5 more minutes.
  • For Seasoning:
  • Heat 1 tsp of oil. Add mustard seeds, curry leaves and allow it to splutter.
  • Add this seasoning to the gravy.
  • Garnish it with coriander leaves.
Serve with pooris, dosas, and parathas.