Pagarkai Pitlai/BitterGourd Sambhar

Prep Time:15  m      Cook Time:35 m

Serves:4

Ingredients

Toor Dal             - 1/4 cup

Bittergourd         - 1

Peanuts               - 1/4 cup
Turmeric powder - a pinch
Castor oil             - 1 tsp

Onion                  - 1

Curry Leaves       - a sprig

Mustard Seeds     - to splutter

Fenugreek Seeds  - to splutter

Asafoetida            - a pinch

Tamarind             - amla sized

Jaggery                - 1 tblsp

Oil                       - 2 tsp

Salt                      - to taste

To Roast and Grind

Red Chilli          - 2

Coriander Seeds - 1 tblsp

Cumin Seeds      - 1 tblsp

Channa Dal        - 1 tblsp

Coconut            - 1 tblsp(grated)

Method

• Soak toor dal for fifteen minutes and pressure cook for one whistle along with peanuts,turmeric powder and castor oil.
     
• Meanwhile dry roast the ingredients to roast and grind one by one till aroma wafts out.Let it cool and grind into a powder.
                          
                   
                    
                      
  
• Meanwhile cook the bittergourd pieces in tamarind water with little salt and turmeric powder.Set this aside.
     
• Heat oil in a pan,splutter mustard seeds,fenugreek seeds,add curry leaves,onion and saute till onion becomes soft.
     
• Add the cooked bittergourd to this along with the tamarind water used for cooking.Then add cooked toordal and peanuts,the spice powder,salt and jaggery.Mix everything together and cook for further five to ten minutes and serve with rice.
                         
                      
     

Little Words

• An excellent dish without the slightest of bittergourd's bitterness.
• Castor oil helps the toor dal to get cooked faster.
• The sambhar powder can be prepared in bulk and stored.If storing for later use grind without coconut and at the time of using grind the required amount with coconut.
• A lip smacking bittergourd dish.