French Beans Patoli – Traditional Andhra Recipe


Patoli is a traditional Andhra dish and is very tasty and healthy. Today’s recipe is made with french beans and lentils (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 french beans (cut into 1″ pieces and blanched 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 tsp jeera
2 whole dry red chillis
1″ piece ginger
1 cup channa dal (senaga pappu/bengal gram) soaked in water for 2 hours
pinch of turmeric pwd
pinch of asafoetida
salt

Grind the soaked channa dal with ginger, dry red chillis, 1/2 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 few seconds.
Now add the green chillis and onions and fry till transparent. Add turmeric pwd.
Now add the blanched 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 12-15 minutes.
The Patoli should have a dry saute look, like a stir fry.

This goes very well with hot rice and a dash of ghee. Tastes best when eaten hot!

French Beans Patoli – Traditional Andhra Recipe

  • Prep time:
  • Cook time:
  • Serves:

Main Ingredients:

  1. channa dal
  2. french beans

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Patoli is a traditional Andhra recipe that is tasty and healthy. Patoli recipe is made with french beans, Bengal gram (senaga pappu) and spices. Goes well with rice and rotis.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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  • http://mtastes.blogspot.com/ Lera

    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)

  • http://www.blogger.com/profile/9165156 shammi

    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!

  • yp

    Very delicious looking recipe. How long should i boil the french beans in salted water? Thanks.

  • sailu

    You need to boil the french beans till its almost cooked i.e 8-10 minutes approx.

  • Anonymous

    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 :)

  • Aparna

    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.

  • sri

    It’s looking great. Today i will prepare this.

  • jyothi

    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:))

  • siri

    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.

  • Ranjani

    Hello Sailu Garu,

    Can we use gram flour instead of soaked chana dal?

    You have to use soaked channa dal, Ranjani garu.