Patholi

This chickpeas dish comes in handy when Refrigerator is empty.

2 cups Chick Peas - Kabuli Chenna
2 Onions
4 – 5 Garlic pods
2 Green Chilies
1” Ginger
Few Curry Leaves

Wash and soak chick peas over night. Drain the water and grind them coarsely. Add green chilies and ginger also while grinding. Spice can be adjusted according to taste. Keep aside.

Take 4 tsp of oil in a skillet and make tadka (poppu) with 1 tsp urad dal, 1 tsp chenna dal, few mustard seeds, jeera, hing and 1 red chili. Then add garlic pods, chopped onions and curry leaves, fry for a few minutes.

When onions become translucent then add the ground chick pea paste, salt and turmeric, keep the flame in low/medium and keep stirring frequently (otherwise the bottom part of the dish will burn and the dal will not be cooked evenly), add oil as required.

Once the dal separates it is time to remove from flame.

Serve with hot rice and a tsp of oil.