Pressure cook the toor dal with 1 and 1/4 cup water.
Add ¼ tsp turmeric powder while cooking the dal.
Soak the chana overnight or for 6-7 hours.
Cut the bittergourd into roundels.
Pressure cook this soaked chana for 4 whistles. Add ¾ cup water and little salt while cooking this.
In a pan add 1 tsp oil and roast the coriander seeds, red chili, urad dal and chana dal.
Roast till the dal turns golden brown.
Switch off the flame and add the coconut.
Cool and grind this into a fine paste. You can add water while grinding this.
In a vessel add the tamarind extract, sambar powder, turmeric powder, salt and asafoetida.
Let this boil for 7 minutes.
Now add the cooked chana, toor dal and ground paste.
Mix well and add 1/2 cup 1 cup water to adjust the consistency.
Let this boil for 3-4 minutes. Stir in between.
Switch off the flame.
In a pan add 2 tsp of oil (preferably coconut) and add mustard seeds and curry leaves.
Once the mustard splutters add this to the pitlai.
Pavakkai pitlai is ready.