Patholi recipe

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Ingredients

1 cup split Bengal gram (chana dal)
water as needed
3 green chile peppers
salt to taste
¼ cup cooking oil
1 teaspoon skinned split black lentils (urad dal)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
4 dried red chile peppers, broken into pieces
2 sprigs fresh curry leaves
1 pinch asafoetida powder
1 cup chopped onion
2 cups chopped fresh cilantro
½ teaspoon cayenne pepper

Nutrition Info

339 calories
carbohydrate: 39.7 g
cholesterol: : -
fat: 14.9 g
fiber: 14.8 g
protein: 14.6 g
saturatedFat: 2.3 g
servingSize: -
sodium: 24.3 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the chana dal into a large container and cover with several inches of cool water, let soak 4 to 6 hours. Drain and rinse.

  2. Combine the chana dal, green chile peppers, and salt in a large bowl, mash into a thick and coarse paste. Add water as needed to help mash, but use as little as possible.

  3. Heat the oil in a large non-stick skillet. Cook the urad dal, mustard seeds, cumin seeds, dried red chile peppers, curry leaves, and asafoetida powder in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the onion and cook until golden brown, about 5 minutes. Stir the chana dal paste into the mixture, cook and stir until the dal is cooked through and tender, about 20 minutes. Sprinkle the cilantro and cayenne pepper over the mixture and stir. Cook another 5 minutes.

Recipe Yield

4 servings

Recipe Note

I don't know that that many people know this dish, but once you try it, you will want to know how to make it. This is a classic Andhra dish that is much loved in our house. My mother makes the best Patholi I have ever eaten;this is her recipe. Serve with hot rice and ghee. Patholi is dry and works very well with Pulusu pacchadi (Andhra sweet-sour stew) and avakaya (Andhra mango pickle)

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