French Beans Patoli (Traditional Andhra Dish)
Patoli is a traditional Andhra dish and is very tasty and healthy.Today’s recipe is made with french beans and lentil(bengal gram,senaga pappu) and goes well with rice and rotis.I have used french beans in this dish today but you can substitute it with either okra,cluster beans,cabbage or raw banana.
1 cup of chopped beans(cut into 1″ pieces and boiled in salted water)
1 big onion chopped
2 green chillis slit length wise
10 curry leaves
1/2 mustard seeds
1 tsp urad dal(minapappu,black gram)
1 1/2 tsps jeera
2 whole dry red chillis
1″ piece ginger
1 cup channa dal(senaga pappu,bengal gram)soaked in water for 2 hours
1/3 tsp turmeric
pinch of asafoetida
salt
Grind the soaked channa dal with ginger,dry red chillis,1 tsp cumin seeds and salt to a coarse texture without adding water.
Heat 1 tbsp oil in a wide vessel and add mustard seeds and let them splutter.
Now add 1/2 tsp cumin seeds,urad dal,asafoetida and curry leaves and fry for 10 seconds.
Now add the green chillis and onions and fry till transparent.Add turmeric pwd.
Now add the boiled french beans and fry for 3 minutes.
Now add the ground channa dal and mix well and cover and cook stirring once in a while for 10-12 minutes.
The Patoli should have a fry powder-like texture.
This goes very well with hot rice and a dash of ghee.Tastes best when eaten hot!
By sailu • Nov 28th, 2005 • Category: All Recipes, Andhra Recipes, Dals & Legumes, Stir Fries, Vegetables, Vegetarian Recipes
Patoli! what a nice name–a nice recipe,it’s a great combo with Rasam and Rice! had this variation a long time back in Madras(oops!chennai)
This is like the Tamil “paruppu usili”, isnt it? I usually steam the chana dal mixture like idlis, then crumble it by hand when it’s cool. Uses no oil and tastes nice too!
Very delicious looking recipe. How long should i boil the french beans in salted water? Thanks.
You need to boil the french beans till its almost cooked i.e 8-10 minutes approx.
You can try the recipe without adding any vegetables. Just the seasoning and add channa dal paste. Fry till it becomes golden brown. Tastes good with andhra aavakaya
Today I wanted to make this dish; in Nellore we call it ’sandiga pindi’. And I was searching the net with that name. I could not remember this other name - patoli, although my husband, who is from coastal andhra told me once. Somehow when I searched with the ingredients, I hit the right website! Thanks for sharing this recipe. Beleive it or not, I always hit your site whenever I want to try any traditional andhra dishes. Keep up the good work.
It’s looking great. Today i will prepare this.
hi sailu..
im a newly married girl whos never stepped into the kitchen till i tied the knot,even after that my mom in law used to take cre of the kitchen,i used to just peep into her cooking mostly on weekends;))
recently my hubby got an offer in singapore and joined him a month bk…and hmm i hv no choice but to cook now…neways ive really strted enjoying cooking now esp cos of ur wonderful site of yummy andhra dishes!!my hubby thou a keralite now enjoys having all my andhra preparations:)
Being an andhrite myself i really enjoy making serving and eating them:)
Thanks a lot…
keep up ur good work and keep giving us new varieties:))
hello sailu garu,
i tried this recipe today. It turned out nice. i have a question. Should we grind the chana dal along with the soaked water or should be remove the water and then grind?? Though i soaked the dal for 2 1/2 hrs, the chana dal was not easy to grind. Does this happen usually?
It should be ground without water. You could soak the dal for a few hours more if required.