This curry is made with soaked bengal dhal or channa dhal and plenty of fresh coriander leaves or cilantro. Coriander leaves give a fresh and different flavour. Capsicum and fresh peas have been added. "Patoli" (in Telugu) is a dhal dish made commonly in South India with different vegetables like onions,cluster beans,cauliflower,fresh peas, fenugreek leaves{methi} etc. The dhal is fried but it can also be steamed first and fried in very little oil. This is simple to make but you need to fry the dhal on low heat and stirring often. Patoli can be served with hot rice or chapatis. Serves four to six people.
| Ingredients | Quantity |
|---|---|
| Bengal Gram Dhal (Chana Dhal) | ½ cup |
| Chopped Coriander Leaves (Cilantro) | ½ cup |
| Chopped Capsicum | ¼ cup |
| Fresh Green Peas | 2 tbsps |
| Curry Leaves | a few |
| Red Chillies | 2 + 1 for seasoning |
| Cumin Seeds | 2 tsps |
| Mustard Seeds | 1 tsp |
| Black Gram Dhal (Urad Dhal) | 1 tsp |
| Asafoetida | a pinch |
| Turmeric Powder | ½ tsp |
| Salt | to taste |
| Oil | 2 ½ tbsps or more |
Method
- Soak the washed dhal for two hours and grind it to a paste with two red chillies,salt and a teaspoon of cumin seeds with very less water.
- Take oil in a pan and spread it allover the pan so that it becomes easy to fry the dhal paste later. Add the urad dhal,mustard seeds,cumin seeds,red chilly and asofoetida and fry till the mustard seeds splutter. Add the curry leaves and fry.
- Add the chopped coriander leaves,capsicum and fresh peas and fry lightly so that they are not wet.
- Then add the ground dhal paste and mix with all the ingredients and cover. Fry the mixture on slow fire.
- The curry has to be stirred every three or four minutes otherwise the dhal paste will stick to the pan and you will need more oil which is is not advisable.
- Remove the cover and stir it till the mixture is more or less dry and seperate. You can judge the texture of the curry yourself and remove it from the heat.
- Serve it hot with hot rice or chappatis.
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