Andhra Patholi – My Version.
You can cook Andhra Patholi – My Version using 13 ingredients and 14 steps. Here is how you cook that.
Ingredients of Andhra Patholi – My Version
- You need of chana dal.
- It’s of onion.
- Prepare of green chilli.
- You need of chopped garlic.
- You need of chopped ginger.
- You need of curry leaves.
- Prepare of mustard seed.
- It’s of cumin seed.
- Prepare of red chilli.
- You need of haldi.
- It’s of hing.
- Prepare of salt.
- You need of vegetable oil.
Andhra Patholi – My Version instructions
- Wash and soak the channa dal for anything from 2 to 4 hours – I sometimes dump it in the fridge if I decide I've no time to make it that day.
- Grind the channa dal – do allow a few pieces to remain whole.
- Slice the onions. The slices need not be very thin.
- Chop the ginger, garlic and green chilies, more or less finely. You might want to wear gloves and de-seed the green chili to reduce the heat quotient.
- Heat oil in a wok – there should be enough oil to accommodate the onion slices. Should you use too little oil, the dish won't be quite as tasty.
- Add the mustard seeds and, when they begin to crackle, toss in the red chilies, broken into 2-3 bits..
- When the chili is a bit brown, add the curry leaves and fry till they look a bit crisp.
- Add the cumin seeds and let them crackle.
- Now rapidly add the fenugreek seeds and onion slices as the cumin seeds should not get too brown.
- You'll have to work with the heat, raising it and lowering it now and then to hasten things and to prevent burning.
- When the onions look nicely glazed, toss in the ground channa dal, the haldi, hing and salt.
- Stir vigorously, moving the parts that stick to the pan to the centre and up so that more of the dal gets a chance to become a little crisp – do not overcook or it'll taste rubbery.
- When the dal turns slightly brown in places and loses a certain moist raw look, your patholi is ready.
- Serve hot with hot rice and ghee and some South Indian pickle.