Pitlay Recipe

Cooking Directions

• STEP 1.Start by cooking the lentils until they are soft and mushy.
• STEP 2.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions, ginger, and garlic and saut茅 until they turn golden brown.
• STEP 4.Next, add the chopped vegetables and cook until they are tender.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add the cooked lentils and coconut milk to the pan. Simmer for a few minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can use a combination of vegetables like potatoes, carrots, beans, and peas.
• Adjust the spice levels according to your preference.
• For a creamier texture, you can add a tablespoon of cashew paste or cream.

Storage and Serving

• Pitlay can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and add a splash of water if needed to adjust the consistency.
• Serve hot with steamed rice or roti for a delicious and satisfying meal.