Kala Chana 1/2 cup
Garlic pods 4
Red chillies 3-5
Salt to taste
Mustard seeds 1tsp
Urad dal 1tsp
Curry Leaves 5
Method of preparation:
Soak kala chana overnight in 2 cups of water.
Make a coarse paste out of soaked kala chana, half of garlic, red chillies and salt.
Heat oil in a non stick pan, add other half of garlic, mustard seeds, urad dal, curry leaves.
When garlic turns light brown, add above ground kala chana paste.
Stir fry continuously until all the water evaporates.
Serve with rice and pure ghee.
Notes: Patoli is traditionally made dry without any moisture.