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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Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
4 hrs
total:
4 hrs 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

339 calories; protein 14.6g 29% DV; carbohydrates 39.7g 13% DV; fat 14.9g 23% DV; cholesterolmg; sodium 24.3mg 1% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/01/2013
Flavors are good but mine required about double the cooking time and I never did manage to turn the dal into a "paste " even after 8 hours of soaking. We ended up with a tasty chana dal dish but I assume the texture was "wrong" since I never achieved that paste. I might make this again even so. Read More
(2)