Bittergourd Pitlai @ Sambar
Ingredients needed
Toor dal – 1/3 cup (measuring cup)
Brown channa /garbanzo beans- 1/4 cup
Tamarind – small lemon sized ball
Salt - as required
Roast and Grind
Coriander seeds -1 tbsp
Bengal gram/channa dal – 1 ½ tsp
Red chillies – 3
Raw rice -1/2 tsp
Coconut ( grated) -1/4 cup
Heat a tsp of oil and fry coriander seeds, bengal gram, red chillies and raw rice. When it becomes slightly brown, add the coconut and fry well. Grind it to a smooth paste adding little water and keep it aside.
Preparations
Soak brown channa in water for 5-6 hours.
Cut bittergourd into rounds. You can use the seeds if they are tender otherwise remove it.
Pressure cook toor dal till mushy and keep it aside.
Soak tamarind in 1 1/2 cups of warm water and extract its juice. Throw the pulp.
For the seasoning
Mustard - 1/2 tsp
Fenugreek - 1/2 tsp
Hing/asafoietda - a pinch
Red chillie -1
Curry leaves - little
Method
Heat 2 tsp of oil, add mustard seeds, when they splutter, add fenugreek seeds, red chillie, asafoetida, curry leaves and tamarind extract.
Pressure cook bitter gourd and chick peas and add to the tamarind extract. Add salt required.
Boil till the raw smell of the tamarind goes.
Then add cooked toor dal and the grounded paste along with half a cup of water. Bring it to boil. Garnish with coriander leaves. The consistency should be thicker than sambar.
It is a very tasty and healthy accompaniment for rice.
Note -If needed, after cutting the bitter gourds, add a little salt and keep it aside for 5 minutes. Then squeeze out the water to remove the bitterness of the vegetable though it is not necessary for this recipe.
Tips to save energy - While you pressure cook toor dal, keep bitter gourd and chick peas in a small vessel along with it. In this way, you can pressure cook all the three in one go.
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