Patholi recipe
All Recipes Side Dish
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 caloriescarbohydrate: 39.7 gcholesterol: : -fat: 14.9 gfiber: 14.8 gprotein: 14.6 gsaturatedFat: 2.3 gservingSize: -sodium: 24.3 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Patholi
Directions
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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.
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.