Ingredients:
Red Gram Dal – 1/2 cup
Tamarind – a lime sized ball
Fresh Coconut – 1/2, grated
Cashew Nuts – 6, halved (optional)
Ghee – 1 tblsp
Bitter Gourd – 2 to 3, medium sized, chopped fine
Salt to taste
Sambar Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Jaggery – 1 tblsp, powdered
Tomato – 1, chopped fine
Spice Paste:
Oil – 2 tsp
Coriander Seeds – 1 tblsp
Black Peppercorns – 1/2 tsp
Bengal Gram Dal – 1 tsp
Black Gram Dal – 1 tsp
Asafoetida Powder – 1/2 tsp
For Tempering:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – few
Method:
1. Pressure cook the dal and set aside.
2. Soak the tamarind in 1 cup water and extract the juice. Set aside.
3. Fry in 2 tsp oil all the ingredients for the spice paste. Grind to a fine paste, adding 2 tblsp of the grated coconut. Set aside.
4. Fry the cashew nuts in 1 tblsp ghee. Set aside for garnishing.
5. Extract the milk from the remaining grated coconut. Set aside.
6. Heat the tamarind juice and add the bitter gourd, salt, sambar powder, turmeric powder and jaggery. Simmer on a low heat till the vegetable is tender.
7. Add the tomato and the spice paste and simmer for a couple of minutes. Add the cooked dal and simmer till well blended.
8. Heat 2 tsp oil and add the mustard seeds and curry leaves. When the mustard seeds splutter, add to the pitlay.
9. Just before serving pour in the coconut milk. Garnish with fried cashew nuts.
10. Serve hot with rice.
