Indian Lentil Curry (Patoli)

    (1)
    4 hours 45 min

    Patoli is a traditional Andhra dish, made with lentils, spices and fresh coriander. It's delicious and really healthy. Serve with freshly cooked rice. You can also add okra or green beans to the dish.


    5 people made this

    Ingredients
    Serves: 4 

    • 200g split Bengal gram (chana dal)
    • 4 tablespoons water as needed
    • 3 green chillies
    • salt to taste
    • 4 tablespoons cooking oil
    • 1 teaspoon skinned split black lentils (urad dal)
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 4 dried red chillies, broken into pieces or crushed chillies to taste
    • 2 sprigs fresh curry leaves
    • 1 pinch asafoetida powder
    • 1 onion, chopped
    • 90g fresh coriander, chopped
    • 1/2 teaspoon cayenne pepper

    Method
    Prep:10min  ›  Cook:35min  ›  Extra time:4hr soaking  ›  Ready in:4hr45min 

    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 chillies 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 frying pan. Cook the urad dal, mustard seeds, cumin seeds, dried red chillies, 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 coriander and cayenne pepper over the mixture and stir. Cook another 5 minutes.

    Ingredients

    Split Bengal gram (chana dal), skinned split black lentils (urad dal), fresh curry leaves and asafoetida powder can be purchased at Indian/South Asian speciality stores.

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    Reviews & ratings
    Average global rating:
    (1)

    Reviews in English (1)

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    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.  -  01 Aug 2013  (Review from Allrecipes US | Canada)

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