Recently, on a Maharashtrian food forum that I am a part of, I read the recipe for Vatli Dal. As soon as I read it, I was smiling because it was nothing but Patholi, a classic Andhra dish made with soaked Chana Dal that has been ground to a paste. We make it often at home either in its simple form or then as Menthi Kura Patholi with fenugreek leaves. What caught my eye was a variation that used grated raw/unripe mango (Kairi in Marathi or Mammidikaya in Telugu). Given that I am a great lover of mangoes, this weekend featured Mammidikaya Patholi on the menu and it turned out to be quite a treat.
While Maharashtrians seems to savour Vatli Dal as a snack along with Panha, in Andhra Pradesh, we mix it with rice. Either way, it tastes awesome. Mammidikaya Patholi or Kairichi Vatli Dal eaten by itself is a great, protein-rich healthy snack.
How to Make Mammidikaya Patholi | Kairichi Vatli Dal
- 1 Cup Chana Dal/Husked Bengal Gram
- 3/4 Cup Grated Unripe Mango, Kairi or Mammidikaya
- 1/2 tsp Red Chilli Powder
- 1 tsp Rai or Mustard Seeds
- 1 tsp Udad Dal or Husked Black Gram
- 2 tsp Chana Dal or Husked Bengal Gram
- 2 or 3 Red Chillies
- 1/8 tsp Haldi or Turmeric
- 2 Large Pinches Hing or Asafoetida
- 3 tbsp Oil
- A Few Curry Leaves
- Salt to Taste
Soak the Chana Dal in 2.5 cups 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 chilli powder.
In a heavy-bottomed kadai or wok, heat the oil.
Add rai and wait till it splutters.
Add the udad dal and fry till it is light brown.
Add the split red chillies and fry for 5-7 seconds.
Add the curry leaves and hing.
Fry for 5-7 seconds.
Add the Chana Dal paste.
Cook while stirring occasionally till the Chana Dal paste is cooked and mostly dry.
Add the grated mango and mix well.
If you are a Maharashtrian, serve Kairichi Vatli Dal as a snack. If you are an Andhra, mix Mammidikaya Patholi with rice and ghee. Or you can do both. 🙂
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.