Growing up my mom used to make patoli by sauteing leftover kandi pachadi with onions and it tasted divine with steamed white rice and a good dollop of ghee.
Generally the ground lentils are either steamed or microwaved to cook it, but my mom simply sautes the paste in some oil and then adds the cooked veggie. This makes the dish get done quicker and with fewer dishes to clean. Things to keep note is not to add too much water when grinding the lentils and to use NON-STICK pan to avoid sticking of the ground paste (but the best part to me are the slightly browned bits that you scrape of from the pan.. delicious).
Recipe adapted from “Cooking With Pedatha“.
- 3 - 4 cups Green Beans - finely chopped
- ¼ tsp Turmeric powder
- to taste Salt
For the Lentil Paste:
- ½ cup Chana dal (Senagapappu)
- ½ cup Toor dal (Kandi pappu)
- ¼ tbsp Peppercorns
- ¼ tbsp Cumin Seeds
- 3 - 4 chilies Green
- 2 Ginger " - piece, chopped
- ¼ cup Coriander leaves
- 1 tsp Mustard seeds
- 1 red chili Dry
- ¼ tsp Asafoetida (Hing)
- Soak both the lentils in warm water for 1 hour. Drain the water and grind along with the ingredients listed under lentil paste and a little salt. Add just enough water to make a coarse paste.
- Microwave or boil the beans with turmeric and a little salt until tender. Drain the water and set aside.
- Heat 2tbsp oil in a non-stick pan, add the tempering ingredients and once the mustard seeds start to splutter, add the ground paste and cook on medium-low flame until the mixture starts to dry out and cooks through, about 6-8 minutes. Stir frequently to avoid sticking to the pan.
- Add the cooked beans. Cover and cook for 5-7 minutes, stirring occasionally. Sprinkle a little water if the consistency is too dry. Season with salt.