How to make Varan Phal - SK Khazana -
This Maharashtrian version of the popular Gujarati dal dhokli is just as wholesome and delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Toor dal (तुवर दाल), Whole wheat flour
Cuisine : Maharashtrian
Course : Dals and Kadhis
For more recipes related to Varan Phal - SK Khazana checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Ganthia Ni Kadhi Tamatar Pyaaz Aur Chane Ki Dal Dal Makhni Masoor Dal
Varan Phal - SK Khazana Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 41-50 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Varan Phal - SK Khazana Recipe
Toor dal 1 cup
Whole wheat flour dough made with alittle oil and salt 1 cup
Turmeric powder 1/4 teaspoon
Asafoetida 1/2 teaspoon
Ghee 2-3 tables
Mustard seeds 1 teaspoon
Cumin seeds 1/2 teaspoon
Fenugreek seeds 1/4 teaspoon
Curry leaves 15-20
Green chillies slit 2-3
Garlic finely chopped 1 1/2 tablespoons
Goda masala 2 tablespoons
Tamarind pulp 1 tablespoon
Jaggery chopped 2 teaspoons
Salt to taste
Coriander leaves freshly chopped 1 tablespoon
Fresh coriander sprig for garnish
Fried papads to serve
Onion rings to serve
Lemon wedges to serve
Method
Step 1
Take toor dal in a large bowl, wash it well and drain. Add sufficient water and soak for 30-45 minutes. Pressure cook with turmeric powder and ¼ tsp asafoetida till 4-5 whistles are released.
Step 2
Heat ghee in a deep pan, add mustard seeds and let them splutter. Add cumin seeds, fenugreek seeds, curry leaves, green chillies, remaining asafoetida and garlic, mix and sauté till garlic turns golden brown.
Step 3
Add the cooked dal and mix well. Add goda masala, tamarind pulp, jaggery and salt and mix till well combined.
Step 4
Add 2-2½ cups water and mix well. Cover and cook on medium heat till the mixture comes to a boil.
Step 5
Divide the dough into equal portions and shape them into balls. Apply a little ghee on the worktop, keep a dough ball on it and roll out into a thin roti.
Step 6
Cut the roti into diamond shape or any desired shape with a pizza cutter or a knife. Add these pieces to the boiling dal and mix well.
Step 7
Add coriander leaves and mix. Cover and cook on low heat for 10 minutes or till the phal are cooked completely.
Step 9
Transfer into a serving bowl, drizzle a little ghee and garnish with coriander sprig. Serve hot with fried papads, onion rings and lemon wedges.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
