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Bowl with carrot patoli.

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
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Course: Side Dish
Cuisine: south indian
Servings: 4 serving


For Lentil Masala:

  • ½ cup Chana dal, rinsed and drained
  • 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

For Carrot Usli:

  • 4 Medium Carrots, peeled and diced
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Mustard seeds
  • 2 Dry red chili
  • Pinch Asafoetida
  • 6~8 Curry leaves
  • To taste Salt


To make the Lentil Masala:

  • 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

To make Carrot Patoli:

  • 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.


Calories: 202kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 201mg | Potassium: 276mg | Fiber: 10g | Sugar: 5g | Vitamin A: 10281IU | Vitamin C: 40mg | Calcium: 103mg | Iron: 3mg
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