Sempangi Pitlai

Published under: Curries and Gravies

Toor Dal – 1 cup
Tamarind – large lemon sized
Potato – 1 cup, cut into pieces
Chow Chow – 1 cup, cut into pieces
Broad Beans – 1 cup, cut into pieces
Greens Stem – 1 cup, cut into pieces
Turmeric Powder – a pinch
Rice Flour – 1/2 tsp
Salt – to taste
Oil as required

To Grind:
Red Chillies – 4
Urad Dal – 1 tsp
Pepper – 5 to 6
Grated Coconut – 1 tsp
Coriander Seeds – 1 tsp (optional)

For Seasoning:
Mustard Seeds – 1/2 tsp
Channa Dal – 1/2 tsp
Asafoetida – a pinch
Curry Leaves – few

1. Pressure cook toor dal.
2. Keep aside.
3. Extract tamarind in 2 cups of water.
4. Cook the vegetables with required salt and turmeric powder in the tamarind extract.
5. Fry the ingredients for grinding and grind to a powder.
6. Add this powder and cooked dal to the vegetables.
7. Boil for a few minutes and season.
8. If the gravy needs thickening, add rice flour paste and boil for 5 minutes.
9. Serve hot with rice.

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