Patholi is a kind of dry dal cooked with spices. I don’t know if many people know this classic, much loved Andhra dish, but once you try it, you’ll want to make it. My mother makes the best Patholi I have ever eaten and here is her recipe.
Soak chana dal in water for 4 – 6 hours. Drain well. Grind with green chillis and salt into a thick and coarse paste, using as little water as needed.
Heat oil in a non-stick frying pan. Add tadka ingredients and fry till seeds splutter. Add onion and fry till golden brown, about 5 minutes. Now add the chana dal paste and cook, stirring often, till the dal is cooked, about 20 minutes.
Add the red chilli powder and coriander leaves. Cook 5 more minutes. Patholi is ready. Serve with hot rice and ghee. Dry Patholi works very well with Pulusu pacchadi (Andhra sweet-sour stew) and avakkaya (Andhra mango pickle)