Ingredients:

• 250g – Tomato
• 100g – Kabuli Channa
• Turmeric powder, a pinch
• Asafoetida, a pinch
• Salt to taste
• 1 cup – grated Coconut
• 7 – Red Chillies
• 2 tsp – Coriander seeds
• 2 tsp – Bengal Gram dal
• Tamarind paste, a little
• For seasoning
• 1 tsp – Mustard Seeds
• 1 tsp – oil
• Curry leaves
• Coriander leaves for garnishing

Method:

1. Soak channa overnight in water. Fry red chillies in 1 tsp of oil followed by coriander seeds and Bengal gram dal. Fry till dal turns golden in colour.
2. Fry grated coconut separately.
3. Make a smooth paste of the above.
4. Chop tomatoes.
5. In a vessel take tomatoes, add a little water to it, tamarind paste, salt, a pinch of turmeric powder and asafoetida.
6. Cook on a medium flame for 5 minutes, stirring in between.
7. Add the ground paste to tomatoes and cook for 7 minutes, stirring in between.
8. Add the cooked kabuli channa to the gravy and allow to boil for 5 more minutes.
9. Seasoning:
10. In a frying pan, heat one tsp of oil.
11. Add curry leaves and fry.
12. Then add mustard seeds.
13. When it splutters, switch off the flame, add this to the gravy.
14. Garnish with coriander leaves.
15. Tomato pitla is ready.
16. Serve with dosa, roti or puri.

Recipe courtesy of Srividya rajesh