1. Soak channa overnight in water.
2. Fry red chillies in 1 tsp of oil followed by coriander seeds and Bengal gram dal; fry till dal turns golden in colour.
3. Fry grated coconut separately.
4. Make a smooth paste of the above.
5. Chop tomatoes.
6. In a vessel take tomatoes and add a little water to it, add tamarind paste, salt, a pinch of turmeric powder and asafoetida.
7. Cook on a medium flame for 5 minutes, stirring in between.
8. Add the ground paste to tomatoes and cook for 7 minutes stirring in between.
9. Add the cooked kabuli channa to the gravy and allow to boil for 5 more minutes.

Seasoning:

1. In a frying pan, heat one tsp of oil.
2. Add curry leaves and fry.
3. Then add mustard seeds.
4. When it splutters, switch off the flame; add this to the gravy.
5. Garnish with coriander leaves.
6. Tomato pitla is ready.
7. Serve with dosa, roti or poori.