Andhra Style Patoli Recipe (Dal Usli / Crumbled Dal)
A savory, flavorful, and nutrient-packed side dish that is a staple in Andhra cuisine. This Andhra Style Patoli, also known as Dal Usli or Crumbled Dal, offers a delightful twist on lentils, transforming them into a crumbly, aromatic dish infused with the vibrant flavors of ginger, garlic, and spices. Whether served with hot steamed rice, crispy phulka, or alongside your favorite meat dishes like Mamsaam Chops, this recipe is sure to impress.
Ingredients for Andhra Style Patoli
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup (soaked in hot water for 30 minutes) |
| Green Chilli | 1 (finely chopped) |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
| Onion | 1 (finely chopped) |
| Ginger Garlic Paste | 1 teaspoon |
| Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
Instructions for Andhra Style Patoli
Step 1: Begin by preparing the chana dal. Wash it thoroughly and soak the dal in hot water for about 30 minutes to soften it. After soaking, drain any excess water.
Step 2: Once the dal is soaked, transfer it to a mixer or blender along with the green chilli. Add just a little water to facilitate grinding. Grind the dal into a thick paste, but ensure it retains some texture rather than becoming completely smooth.
Step 3: Heat a kadai (wok) or frying pan over medium heat and add sunflower oil. Once the oil is hot, add the mustard seeds and allow them to splutter. Add the cumin seeds and white urad dal, and let them crackle for a few seconds.
Step 4: Add the curry leaves and a pinch of asafoetida (hing) to the pan. Let it sizzle for another 2 seconds, releasing their fragrant aroma.
Step 5: Now, add the chopped onions and sauté them until they become soft and translucent. Stir in the ginger-garlic paste and continue to sauté for another minute until the raw smell disappears.
Step 6: Add the ground chana dal paste to the kadai. Stir it well to combine with the onion and spices. Use a wooden spatula to break up the paste, stirring constantly to prevent it from sticking to the bottom of the pan.
Step 7: Season the dal with turmeric powder, red chilli powder, and salt. Keep stirring the mixture vigorously to ensure that the dal cooks evenly and develops a crumbly texture. The key is to keep stirring so that the dal doesn’t form large lumps, but instead remains in small, separated crumbles.
Step 8: Taste the mixture and adjust the seasoning with more salt or spices as desired.
Step 9: Once the dal has reached a crumbly, golden-brown texture, remove the pan from heat. The Andhra Style Patoli is now ready to be served.
Serving Suggestions
For the perfect meal, serve your Andhra Style Patoli hot with steamed rice, phulka (Indian flatbread), and a side of Mamsaam Chops or your favorite protein. This dish pairs wonderfully with a variety of Indian curries or can be enjoyed on its own as a satisfying vegetarian dish.
Nutritional Information
While specific nutritional values may vary based on portion sizes and ingredients used, the Andhra Style Patoli is a healthy dish, rich in protein and fiber due to the chana dal, and full of vibrant spices. It’s a vegetarian delight that adds both texture and flavor to any meal.
Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 90 minutes
Servings: 4
Cuisine: Andhra
Course: Side Dish
Diet: Vegetarian
The Andhra Style Patoli is an exquisite side dish that adds a burst of flavor and texture to your meal. With its delightful spiciness and aromatic seasonings, this dish will transport you to the heart of Andhra Pradesh, offering a true taste of South Indian cuisine.
