Menthi Koora Patholi (Dry Curry with Bengal Gram and Fenugreek Leaves)

Menthi Koora Patholi or Fenugreek Leaves with Bengal Gram
Menthi Koora Patholi

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.


  1. Chana Dal/Husked Bengal Gram – 1 Cup
  2. Methi/Fenugreek Leaves – 2 Packed Cups
  3. Rai or Mustard Seeds – 1 tsp
  4. Jeera or Cumin Seeds – 1/2 tsp
  5. Udad Dal or Husked Black Gram – 1 tsp
  6. Red Chillies – 2 or 3
  7. Haldi or Turmeric – 1/8 tsp
  8. Hing or Asafoetida – 2 Large Pinches
  9. Oil – 2 tbsp
  10. Salt to Taste


  1. Soak the chana dal in about 2 cups water for at least 4 hours.
  2. Drain the water completely from the chana dal.
  3. Without adding any water, grind the chana dal to a coarse paste with salt and turmeric.
  4. In a heavy-bottomed kadai/wok, heat the oil.
  5. Add mustard seeds and wait till they splutter.
  6. Add the udad dal and fry till it is light brown.
  7. Add cumin seeds and split red chillies.
  8. Stir-fry for 10 seconds.
  9. Add the fenugreek leaves.
  10. Stir-fry till the leaves wilt and reduce in quantity.
  11. Add hing.
  12. Fry for 2-3 seconds.
  13. Add the chana dal paste.
  14. Stir-fry till the chana dal paste is cooked and mostly dry.
  15. 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.


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