Patholi

Name: Patholi
Ingredients: 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

14 ingredients

3 steps

Ingredients

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

Directions

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 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.
3

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.