Patoli | Vatli Dal | Bharda Palya
This is the recipe for Patoli, a dry lentil crumble made with soaked and ground chana dal made in Andhra Pradesh. It is similar to Vatli Dal from Maharashtra and Bharda Palya from Karnataka.
Ingredients
- 1/2 Cup Chana Dal
- 1 Cup Finely Chopped Onions
- 2-3 Red Chillies
- 1/2 Tsp Turmeric
- Salt to Taste
For Tempering
- 3 Tbsp Oil
- 2 Red Chillies
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Udad Dal
- 1 tsp Chana Dal
- 10-12 Curry Leaves
- 1/2 tsp Asafoetida/Hing
Instructions
Making the Chana Dal Paste
- Wash and soak the chana dal in 2 cups water for 2 hours.
- Drain all the water from the chana dal.
- Grind the chana dal with 2-3 red chillies, turmeric, and salt to a coarse paste. Add a little water, if required.
Making the Andhra Patoli | Maharashtrian Vatli Dal | Karnataka Bharda Palya
- In a large kadai, heat the oil.
- Add mustard seeds and wait till the splutter.
- Add the cumin seeds, udad dal and chana dal.
- Stir-fry till the dals turn light golden brown.
- Add the split red chillies, curry leaves, and asafoetida.
- Stir-fry for a few seconds.
- Add the chopped onions and stir-fry till they are transparent.
- Add the ground chana dal paste and mix well.
- Stir-fry till the chana dal pastes dries out and starts to form a crumble.
- Turn off the heat.
- Serve Patoli with warm rice topped with ghee or sesame oil.