Carrot Patoli

Carrot patoli is a scrumptious Andhra version of paruppu usili. This is a protein packed recipe with carrots cooked in a spicy lentil mixture.

Author: Pavani

Prep Time: 20

Cook Time: 30

Total Time: 1 50

Course: Side Dish

Cuisine: south indian

Servings: serving

In a small bowl, soak chana dal in water for at least 1 hour. Drain the water and transfer the soaked dal to the blender. Add cumin & coriander seeds, green chilies, ginger and coconut. Blend into a coarse mixture adding very little water.
½ cup Chana dal, rinsed and drained, 1¼ cup Water, plus more for blending the masala, 2 teaspoons Cumin seeds, 2 tablespoons Coriander seeds, 4 Green chilies, 1" Ginger piece, chopped, 2 tablespoons Fresh or dry grated coconut

Precook the carrot, if desired. You can either steam or microwave chopped carrot until tender and cooked through.
4 Medium Carrots, peeled and diced
Heat oil in a medium size sauté pan on medium heat. Add cumin and mustard seeds, dry red chili, asafetida and curry leaves. Cook till the seeds start to splutter, about 1 minute.
2 tablespoons Oil, 1 teaspoon Cumin seeds, 1 teaspoon Mustard seeds, 2 Dry red chili, Pinch Asafoetida, 6~8 Curry leaves
Next add the ground lentil mixture and mix well. Cook, stirring constantly, until the moisture in the mixture cooks out and it becomes slightly dry, about 8~10 minutes.
To taste Salt
Lower the heat and add the cooked carrot and salt. Cover and cook for 5 minutes for all the flavors to mingle.
Serve hot with steamed rice and dal.

Instead of using carrots to make patoli, you can use other veggies like green beans, cabbage, cluster beans, bell pepper and so on.
I recommend precooking the veggies because this expedites cooking process and also gives a nice texture to the usli.
You can also steam the lentil mixture instead of cooking in oil. For that, transfer the ground lentil mixture to an oiled plate and steam for 8~10 minutes. Once cool, crumble the mixture and add to the pan in Step 3 of the recipe. Since it is already cooked, it does not need to be cooked for as long.
Store leftover carrot patoli in an airtight container for up to 3 days. Make sure to warm before serving.

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