For the paste: coriander seeds – 1 tsp, gram dal – 2 tsp, 2 red dried chillies, whole black peppers – 1/2 tsp, asafoetida – a pinch.
Fry the above in 2 tsp ghee, add 5 tsp grated coconut and grind.
Soak 3 tsp of chana dal previous night and let them be soaked for at least 7-8 hours. Cut bitter nut into slices, add the chana dal and steam them. Steam toor dal (3/4 cup) separately. Heat 1 cup of water and add tamarind juice to it. Add 1 tsp Sambar powder, and 1 tsp salt. When it comes to boil, and the raw smell of tamarind disappears, add the bitternut, chana dal and cook for 3 min. Then add the ground paste and steamed toor dal. Cook for about 3 min . In little oil splutter some mustard seeds and add it to the pitla. Add a bunch of curry leaves.