Pitlai

This traditional Pitlai is a harmonious blend of bitter gourd (karela), chickpeas, and lentils, balanced by the tang of tamarind and sweetness of jaggery. The dish features a rich, aromatic base made from roasted spices, urad dal, and fresh coconut. It offers a complex flavor profile with earthy, spicy, and sweet notes, resulting in a thick, satisfying stew. Perfect for a hearty lunch or dinner, it pairs beautifully with steamed rice or roti. While unique, the ingredients are accessible, making this a rewarding recipe for adventurous home cooks looking to explore authentic Indian vegetarian cuisine.

Cooking Method: Frying, Roasting, Stewing

Cuisine: Indian

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 543.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This traditional Pitlai is a harmonious blend of bitter gourd (karela), chickpeas, and lentils, balanced by the tang of tamarind and sweetness of jaggery. The dish features a rich, aromatic base made from roasted spices, urad dal, and fresh coconut. It offers a complex flavor profile with earthy, spicy, and sweet notes, resulting in a thick, satisfying stew. Perfect for a hearty lunch or dinner, it pairs beautifully with steamed rice or roti. While unique, the ingredients are accessible, making this a rewarding recipe for adventurous home cooks looking to explore authentic Indian vegetarian cuisine.

Ingredients

2 md Bitter gourds (karela)
3/4 can Chickpeas
1/2 cup Cooked toovar dal
3 Green Chillies slit
1 1/2 teaspoon Tamarind paste
3 Red Dry chillies
2 teaspoon Urad dal
1 1/2 teaspoon Coriander seeds
1/2 cup Grated coconut

Directions

1
Cut the bitter gourds (karela) into quarters lengthwise, then slice crosswise into 1/2-inch thick pieces.
2
Heat a little oil in a pot over medium heat. Saut the karela pieces and slit green chillies until slightly softened.
3
Add 2 cups of water, tamarind paste, turmeric, and salt to the pot. Bring to a boil, then reduce heat and simmer until the karela is tender.
4
Stir in the chickpeas and jaggery or sugar. Continue simmering until the sugar dissolves.
5
While the karela cooks, heat a little oil in a separate small pan. Dry roast the coriander seeds, urad dal, red chillies, and peppercorns until fragrant and lightly golden.
6
Add the grated coconut to the roasted spices, stir for one to two minutes, then remove from heat to cool slightly.
7
Grind the roasted spice and coconut mixture into a smooth paste using a blender or mortar and pestle, adding a splash of water if needed.
8
Pour the coconut spice paste into the simmering karela mixture. Add the cooked toovar dal and mix well.
9
Reheat the combined mixture until it begins to simmer again. Turn off the heat.
10
In a small pan, heat a teaspoon of oil. Add mustard seeds and curry leaves for the seasoning (tadka). Pour this seasoning over the Pitlai before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 543.1kcal

% Daily Value *
Total Fat 12.5g20%
Saturated Fat 8.4g43%
Cholesterol 0.0mg0%
Sodium 33.1mg2%
Total Carbohydrate 104.6g35%
Dietary Fiber 10.0g40%
Sugars 82.4g
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bitter, blending, chickpeas, chillies, coconut, cooked, coriander, dal, dessert, dry, frying, gourds, grated, indian, karela, paste, pitlai, roasting, seeds, simmering

Read it online: https://www.chefs-mate.com/recipe/pitlai/