Recipe: Perfect Andhra Patholi - My Version

Andhra Patholi - My Version.

You can have Andhra Patholi - My Version using 13 ingredients and 14 steps. Here is how you cook that.

Ingredients of Andhra Patholi - My Version

1. Prepare 1 cup of chana dal.
2. Prepare 1 of onion.
3. You need 1 of green chilli.
4. You need half teaspoon of chopped garlic.
5. You need half teaspoon of chopped ginger.
6. It's handful of curry leaves.
7. It's 1 teaspoon of mustard seed.
8. You need 1 teaspoon of cumin seed.
9. You need 2 of red chilli.
10. It's pinch of haldi.
11. You need pinch of hing.
12. Prepare to taste of salt.
13. You need as required of vegetable oil.

Andhra Patholi - My Version instructions

1. 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.
2. Grind the channa dal - do allow a few pieces to remain whole.
3. Slice the onions. The slices need not be very thin.
4. 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.
5. 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.
6. Add the mustard seeds and, when they begin to crackle, toss in the red chilies, broken into 2-3 bits..
7. When the chili is a bit brown, add the curry leaves and fry till they look a bit crisp.
8. Add the cumin seeds and let them crackle.
9. Now rapidly add the fenugreek seeds and onion slices as the cumin seeds should not get too brown.
10. You'll have to work with the heat, raising it and lowering it now and then to hasten things and to prevent burning.
11. When the onions look nicely glazed, toss in the ground channa dal, the haldi, hing and salt.
12. 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.
13. When the dal turns slightly brown in places and loses a certain moist raw look, your patholi is ready.
14. Serve hot with hot rice and ghee and some South Indian pickle.