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"I don't know that that many people know this dish, but once you try it, you will want to know how to make it. This is a classic Andhra dish that is much loved in our house. My mother makes the best Patholi I have ever eaten; this is her recipe. Serve with hot rice and ghee. Patholi is dry and works very well with Pulusu pacchadi (Andhra sweet-sour stew) and avakaya (Andhra mango pickle)"
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4 h 45 m servings 339 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.
  3. 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.



Flavors are good, but mine required about double the cooking time, and I never did manage to turn the dal into a "paste," even after 8 hours of soaking. We ended up with a tasty chana dal dish, ...

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