Patholi
"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) "
Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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