This is a variation of the classic Andhra dish called Patholi and is something I like very much. It is a dry side-dish that combines protein-packed Chana dal with iron-rich Methi. It also helps in reducing the bitterness of the methi leaves.
- Chana Dal/Husked Bengal Gram – 1 Cup
- Methi/Fenugreek Leaves – 2 Packed Cups
- Rai or Mustard Seeds – 1 tsp
- Jeera or Cumin Seeds – 1/2 tsp
- Udad Dal or Husked Black Gram – 1 tsp
- Red Chillies – 2 or 3
- Haldi or Turmeric – 1/8 tsp
- Hing or Asafoetida – 2 Large Pinches
- Oil – 2 tbsp
- Salt to Taste
- Soak the chana dal in about 2 cups water for at least 4 hours.
- Drain the water completely from the chana dal.
- Without adding any water, grind the chana dal to a coarse paste with salt and turmeric.
- In a heavy-bottomed kadai/wok, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the udad dal and fry till it is light brown.
- Add cumin seeds and split red chillies.
- Stir-fry for 10 seconds.
- Add the fenugreek leaves.
- Stir-fry till the leaves wilt and reduce in quantity.
- Add hing.
- Fry for 2-3 seconds.
- Add the chana dal paste.
- Stir-fry till the chana dal paste is cooked and mostly dry.
- Serve hot with rice and ghee.
- Use as little water as possible in the dal paste. This will help it cook faster and with lesser amount of oil.
- If your dal paste is watery, strain it through a cloth to get rid of as much water as possible.
- Patholi (aahaaramonline.com)
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