6 hours 40 mins

    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.

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    Serves: 4 

    • 1 cup chana dal (split Bengal gram)
    • 3 green chillis
    • Salt to taste
    • 2 cups chopped coriander leaves and tender stems
    • ½ teaspoon red chilli powder
    • For Tadka/popu/tempering
    • ¼ cup oil
    • 1 teaspoon urad dal (skinned split black lentils)
    • 1 teaspoon mustard (rai, aavalu) seeds
    • 1 teaspoon cumin (jeera, jeelakarra) seeds
    • 4 dry red chillis, broken
    • 2 sprigs curry leaves
    • 1 pinch asafoetida (hing, inguva) powder
    • 1 onion, chopped (about 1 cup)

    Prep:10min  ›  Cook:30min  ›  Extra time:6hr soaking  ›  Ready in:6hr40min 

    1. 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.
    2. 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.
    3. 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)

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