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Broccoli Spinach Patoli

10 May

Broccoli Spinach 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 broccoli and spinach is cooked along with the crumbled dal.
Makes: around 2 Servings of Broccoli Spinach Patoli.


Broccoli 6 inch head
Spinach 1 Cup Packed
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:

Break broccoli into small florets and wash under water.
Steam the broccoli until its just tender but firm.
Alternatively, add broccoli to boiling water for couple of minutes to cook.
Wash and roughly chop spinach leaves.

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 can 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 spinach and salt.
Fry till spinach wilts and then stir in broccoli.
Stir in crumbled dal mixture, crushed red chile and turmeric powder.
Cook covered for a minute and remove from heat.
Serve broccoli spinach patoli with steamed rice and dollop of ghee.
Notes: Don’t overcook broccoli.

Suggestions: Check the pressure cooked dal mixture by piercing a toothpick in the middle to make sure it is done. Make sure not to add too much water while grinding the chana dal.
Variations: You can also grind the red chile along with chana dal.
Other Names: Broccoli Spinach Paruppu Usli, Broccoli Spinach Patoli, Broccoli Spinach Patodi.