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



Pitla

Pitla
Achari Gosht

Achari Gosht

Achari Gosht is an indian curry which tastes little like pickle. And even achar means pic...

TANGY MANGO AND DRUMSTICK CURRY

Tangy Mango And Drumstick Curry

Tangy mango and drumstick curry is a combined flavors of drumsticks and mangoes. This is ...

Boondi Raita with Mustard

Boondi Raita With Mustard

Boondi Raita with Mustard is one of the quickest side dish that can be prepared in no tim...

Tadka Maa Di Dal

Tadka Maa Di Dal

Tadka Maa Di Dal or Tadke wali Kaali dal is a popular north Indian dish boiled cooked and...

Chicken Shorva

Chicken Shorva

Chicken Shorva is one of the most popular and nourishing soup dishes in northern Indian....

Brinjal Curry Ennai Kathirikai Kulambu

Brinjal Curry Ennai Kathirikai Kulambu

This ennai kathirikkai kulambu is one of the typical south Indian gravies which will be d...

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