patholi

Ingredients

• Servings: 4
• 1 cup split bengal gram (chana dal)
• water as needed
• 3 green chile peppers
• salt to taste
• 1/4 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
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 4 hrs 45 mins


• 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.