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.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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