Daal Dhokli : Maharashtrian Style(Varan Phal)

Name: How to cook Daal Dhokli : Maharashtrian Style(Varan Phal) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vaishali Suhas

Daal Dhokli : Maharashtrian Style(Varan Phal)

Just like Daal Dhokli is a favourite comfort food in Gujarat, Maharashtrian cuisine has its own Daal Dhokli named Varan Phal. Varan means the spiced tangy and sweet Daal ( Fodniche Varan)made with marathi goda masala and Phal means the steamed discs of wheat flour dough added to it. Together it makes for a yummy, nutritious and fulfilling dinner or lunch. Eaten with a simple salad ( Koshimbir) of onions, tomatoes, lemon juice, salt, sugar, coriander leaves and green chillies!

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

1 cup

cooked Lentils (toor daal)

1.5 cups

wheat flour

1/2 cup

besan

small onion finely chopped

1.5 teaspoons

Maharashtrian goda masala

2 teaspoon

Jaggery

1 tablespoon

Tamarind paste or tomato puree

1 teaspoon

Chilli powder

1/2 teaspoon

Turmeric powder

1/4 teaspoon

Asafoetida (hing)

1 tablespoon

Coriander leaves chopped, Curry leaves 6 to 8

3 cups

Water

3 teaspoons

Vegetable oil

1 teaspoon

each Mustard seeds and cumin seeds

1 teaspoon

Ghee for serving

Cooking instructions

* Step 1

First combine wheat flour and besan using salt, a pinch of turmeric and 1/2 teaspoon oil. Add water as needed to make a soft dough.

* Step 2

Boil 3 cups of water in a wide kadai and add a pinch of turmeric, 1/2 teaspoon goda masala and 1/2 teaspoon oil. Take out lemon sized balls from the dough and flatten on your palms to make into a thick disc. Repeat for rest of the dough and slowly add to the water one by one. Cover and cook for 10 minutes on high flame till the pieces float on top. Switch off flame and cool them in the same water.

* Step 3

Now heat a wide and large pan, add rest of the oil and when heat it. Splutter Mustard seeds, cumin seeds. Lower flame and add hing, curry leaves and saute well. Then add onions and fry till they are translucent.

* Step 4

Then add all the masala powders, tamarind pulp, jaggery and mix well. Then add 1/2 cup water (from the earlier boiled water) and let it simmer. After 5 minutes, when the oil floats on top, mash the cooked daal and mix with 1 cup of earlier used water and mix well. Add to the pan and mix well. Adjust the salt and masala as per liking. Also adjust the consistency as per thick or thin preferred. When daal is simmering, slowly slide in the Phal or dough discs without breaking their edges.

* Step 5

Simmer the daal for 5 to 8 minutes till aroma of spices starts coming out. Add rest of goda masala and switch off flame. Garnish with coriander leaves and serve hot with ghee and a side dish of Koshimbir (Maharashtrian relish).

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