Patholi Recipe

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Heidi Stevens Modified: July 19, 2022
Patholi Recipe

How To Make Patholi

Grab a bite of this unique and flavorful Indian patholi recipe for dinner tonight! It’s loaded spicy flavors and lentils, and takes no time to make.

Preparation: 10 minutes
Cooking: 35 minutes
Soak Time: 4 hours
Total: 4 hours 45 minutes



  • 1cupBengal gram,(chana dal), split
  • water,as needed
  • 3green chile peppers
  • salt,to taste
  • ¼cupcooking oil
  • 1tspblack lentils,(urad dal), split, skinned
  • 1tspmustard seeds
  • 1tspcumin seeds
  • 4dried red chile peppers,broken into pieces
  • 2fresh curry leaves,sprigs
  • 1pinchasafoetida powder
  • 1cuponion,chopped
  • 2cupsfresh cilantro,chopped
  • ½tspcayenne pepper


  1. Place the chana dal into a large container, then cover with several inches of cool water.

  2. Let soak for 4 to 6 hours. Drain and rinse.

  3. Combine the chana dal, green chile peppers, and salt in a large bowl.

  4. Mash into a thick and coarse paste. Add water as needed for easier mashing.

  5. Heat the oil in a large non-stick skillet.

  6. Cook the urad dal, mustard seeds, cumin seeds, dried red chile peppers, curry leaves, and asafoetida powder in the hot oil, for 2 to 3 minutes, until the seeds begin to splutter.

  7. Add the onion and cook for 5 minutes, until golden brown.

  8. Stir the chana dal paste into the mixture, then cook and stir for 20 minutes, until the dal is cooked through and tender.

  9. Sprinkle the cilantro and cayenne pepper over the mixture, then stir.

  10. Cook for another 5 minutes.

  11. Serve with hot rice and ghee, and enjoy!


  • Calories: 368.51kcal
  • Fat: 17.45g
  • Saturated Fat: 1.39g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 9.56g
  • Polyunsaturated Fat: 5.50g
  • Carbohydrates: 43.81g
  • Fiber: 8.55g
  • Sugar: 11.38g
  • Protein: 12.84g
  • Sodium: 448.68mg
  • Calcium: 64.02mg
  • Potassium: 738.82mg
  • Iron: 3.82mg
  • Vitamin A: 72.26µg
  • Vitamin C: 120.72mg
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