This recipe for Mamidikaya Patholi is inspired by the Maharashtrian Kairichi Vatli Dal. It is a healthy, protein rich snack or can be used as a dry curry.
Course Accompaniment, Dinner, Lunch, Side Dish, Snack
Cuisine Andhra, Indian, Karnataka, Maharashtrian, South Indian, Telangana
Servings 4People
Equipment
Kadhai or Wok
Grinder
Ingredients
1/2CupChana Dal/Husked Bengal Gram
1/3CupGrated Unripe Mango, Kairi or Mamidikaya
2Red Chillies
1/4tspHaldi or Turmeric
Salt to Taste
For Tempering
2tbspOil
1tspRai, Mustard Seeds
1/2tspJeera, Cumin Seeds
1tspUdad Dal or Husked Black Gram
2Red Chillies
8-10Curry Leaves
Instructions
Making the Chana Dal Paste
Soak the Chana Dal in 1.5 cup of water for at least 4 hours.
Drain the water completely from the Chana Dal.
Grind the Chana Dal to a coarse paste along with salt, turmeric, and red chillies.
Making Kairichi Vatli Dal | Mamidikaya Patoli | Mavinakayi Bharda Palya
In a heavy-bottomed kadai or wok, heat the oil.
Add the udad dal and fry till it is light brown.
Add rai and wait till it splutters.
Add the split red chillies and hing, and fry for a few seconds.
Add the grated mango and mix well.
Add the Chana Dal paste and mix well.
Cook while stirring occasionally till the Chana Dal paste is cooked. At this stage, it will start to become powdery but will still be moist
Serving Ideas
If you are a Maharashtrian, serve Kairichi Vatli Dal as a snack. If you are an Andhra, mix Mamidikaya Patholi with rice and ghee. Or you can do both. :)
Notes
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.
Ensure that the mango is sour or the magic of this dish will be lost.