Bell Pepper Patoli

3 May

Butta Pachi Mirapakaya Patoli.

Patoli is a dry South Indian curry made of dal or combination of dals / lentils. Here, patoli is prepared by first soaking the chana dal and grinding it into coarse paste. The ground chana dal paste is then pressure cooked and then crumbled into powder. Oil is tempered with spices and capsicum / bell pepper is cooked in it along with the crumbled dal.
Makes: around 2 Servings of Bell Pepper Patoli.


Bell Pepper 1
Chana Dal 1/2 Cup
Whole Red Chiles 2
Garlic 3 Cloves
Turmeric Powder a big Pinch
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash, remove stem, remove seeds and chop bell pepper into big chunks.
Peel and lightly crush the garlic cloves.
Soak chana dal in fresh water for couple of hours.
Refresh the soaked dals in fresh water.
Grind the soaked chana dal into somewhat coarse paste adding enough water.
Mix few pinches of salt into coarsely ground chana dal mixture.
Spread the ground chana dal mixture onto a wide vessel.
Pressure cook the chana dal mixture for 3 whistles.
Remove the cooked chana dal mixture from cooker and crumble it with help of fingers into coarse powder.
If the dal mixture is cooled off, you use a food processor to do the same job.

Heat oil in a pan on medium heat , add red chiles and fry till it changes color. Remove it onto a plate and finely crush with along with a pinch of salt.
Into the same pan with remaining oil, add all talimpu ingredients in order along with garlic cloves.
When urad dal changes color, add bell pepper and salt.
Fry till bell pepper is soft but not mushy.
Stir in crumbled dal mixture, crushed red chile and turmeric powder.
Cook covered for few minutes and uncover and fry for a minute or two to let evaporate any leftover moisture.
Adjust any seasonings if required.
Serve bell pepper patoli with steamed rice and dollop of ghee.
Notes: Make sure not to add too much water while grinding the chana dal.

Suggestions:Check the pressure cooked dal mixture by piercing a toothpick in the middle to make sure it is done.
Variations: You can also grind the red chile along with chana dal.
Other Names: Capsicum Paruppu Usli, Bell Pepper Patoli, Butta Pachi Mirapakaya Patoli.

7 Responses to “Bell Pepper Patoli”

  1. akhil May 3, 2010 at 12:55 pm #

    absolutely extraodinare

  2. Apu May 3, 2010 at 7:43 pm #

    It looks very much like a dry pitla!! But the taste is quite different!! Lovely recipe.

  3. Hema May 4, 2010 at 5:40 am #

    Superb! Will try in future and update.

  4. Hari Chandana May 4, 2010 at 6:34 am #

    Very innovative recipe.. Nice idea Raji..

  5. KGF Sneha May 4, 2010 at 9:53 am #

    Hi Raji,
    Great color combination..i luv yellow color…nice..picture..& ur recipes are simply SUPERB!

  6. Raji May 14, 2010 at 10:21 am #

    @akhil thank you dear
    @Apu ya its different. thank you.
    @Hema oh give it a try for sure. its quite good
    @Hari Chandana thank you so much dear
    @KGF Sneha thank you very much. glad you are loving it.

  7. Tez December 17, 2010 at 5:03 pm #

    wowwww nice bowl…. buy one for me šŸ˜‰

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