Patholi
- 1 cup split Bengal gram (chana dal)
- water as needed
- 3 green chile peppers
- salt to taste
- 1/4 cup cooking oil
- 1 teaspoon skinned split black lentils (urad dal)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 4 dried red chile peppers, broken into pieces
- 2 sprigs fresh curry leaves
- 1 pinch asafoetida powder
- 1 cup chopped onion
- 2 cups chopped fresh cilantro
- 1/2 teaspoon cayenne pepper
- Place the chana dal into a large container and cover with several inches of cool water; let soak 4 to 6 hours. Drain and rinse.
- Combine the chana dal, green chile peppers, and salt in a large bowl; mash into a thick and coarse paste. Add water as needed to help mash, but use as little as possible.
- Heat the oil in a large non-stick skillet. Cook the urad dal, mustard seeds, cumin seeds, dried red chile peppers, curry leaves, and asafoetida powder in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the onion and cook until golden brown, about 5 minutes. Stir the chana dal paste into the mixture; cook and stir until the dal is cooked through and tender, about 20 minutes. Sprinkle the cilantro and cayenne pepper over the mixture and stir. Cook another 5 minutes.
gram, water, green chile peppers, salt, cooking oil, black lentils, mustard seeds, cumin seeds, red chile peppers, curry, asafoetida powder, onion, fresh cilantro, cayenne pepper
Taken from www.allrecipes.com/recipe/210525/patholi/ (may not work)