vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Pitla

Pitla
Basic Lamb Curry

Basic Lamb Curry

Lamb curry is a popular dish from the Kashmiri cuisine known as Rogan josh. This appealin...

Chukka Kura salan

Chukka Kura Salan

Chukka kura salan is a daily affair dish at domestic homes and a best way to incorparate ...

Prawns Masala Potato Fry

Prawns Masala Potato Fry

Potatoes with prawns give their unique flavour and richness to the masala combined in the...

ZUNKA JUNKA PITLA

Zunka Junka Pitla

Zunka Junka Pitla is a popular dish from the North Karnataka and Maharashtra region popul...

RAJMA RAS CHICKEN CURRY

Rajma Ras Chicken Curry

Rajma Masala is one of the best Indian recipes in North Indian cuisine. Rajma recipe or r...

silky butter sauce in 2 minutes

Silky Butter Sauce In 2 Minutes

Butter Makhani Sauce is a very flavourful, aromatic butter based tomato cream sauce seaso...

Pitla Recipe, How To Make Pitla Recipe

A quickie ,yummy and simple curry that can be put together in just 10 mins!! Learn the recipe of Pitla by vahchef.

Pitla is a popular accompaniment that Maharashtrians never tire of having! Once you try it, you will want to have it too, as often as possible.

About Recipe

How to make Pitla

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Pitla
Author : Vahchef
Main Ingredient : Daal
Servings : 0 persons
Published date : November 13, 2016


Ingredients used in Pitla
• Dry coconut - half cup.
• Roasted pepper - 1 tea spoon.
• Urad dal (roasted) - 1 tea spoon.
• Chana dal (roasted) - 2 tablespoons.
• Tamarind juice - 1 cup.
• Bitter gourd - 1 number.
• Beans - half cup.
• Potato - 2 numbers.
• Toor dal - half cup.
• Oil - 1 tablespoon.
• Hing - 1 pinch.
• Mustard seeds - half tea spoon.
• Curry leaves - 2 springs.
• Peanut - 2 teaspoons.
• Salt - to taste.
• Water - as required.
• Turmeric powder - half tea spoon.
• Dry red chili - 1 number.
Method:
  • Dry roast all the spices and make fine powder.
  • Cook chana dal and toor dal.
  • Cut all the vegetrables into long slice and pressure cook except for karela .
  • Fry karela and add tamarind juice, salt, haldi, hing and allow to boil.
  • Later add the roasted masal apowder and cooked dal and boiled vegetables.
  • After it simmers for five minutes add tempering of mustard, dry red chili, peanuts and curry leaves.

Serve hot with roti or rice.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter