Maharashtra

Varan phal

Name: Varan phal
Total time: 1 h
Yield: 4 servings
Cuisine: Maharashtrian
Ingredients: 1 1/4 cups whole wheat flour (wholemeal atta flour, chapati flour); 3/4 tsp divided turmeric (ground turmeric); 1 tsp divided red chilli powder (indian red chili powder); 1/4 tsp ajwain (carom seeds); 1 1/2 tsp divided salt; 1 tsp cooking oil (vegetable oil); 1/3 cup for the dough 3 1/2 cups for the dal water; 3/4 cup rinsed toor dal (split pigeon peas); 2 tsp goda masala; 1 tbsp jaggery; a small lemon sized piece soaked tamarind; 1 1/2 tbsp ghee; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; a pinch asafoetida; a sprig curry leaves; 4 cloves crushed garlic; 1 slit green chilli; Coriander leaves (cilantro), to garnish

Dal and roti stopped arguing and moved into the same pot.

60 minTime

14 gProtein each

mediumSpice

A Maharashtrian one pot meal2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

358kcalsame

14 gproteinsame

11 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)1¼ cups

Turmeric (ground turmeric)¾ tsp, divided

Red chilli powder (indian red chili powder)1 tsp, divided

Ajwain (carom seeds)¼ tsp

Salt1½ tsp, divided

Cooking oil (vegetable oil)1 tsp

Water⅓ cup for the dough, 3 1/2 cups for the dal

Toor dal (split pigeon peas)¾ cup, rinsed

Goda masala2 tsp

Jaggery1 tbsp

Tamarinda small lemon sized piece, soaked

Ghee1½ tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Curry leavesa sprig

Garlic4 cloves, crushed

Green chilli1, slit

Coriander leaves (cilantro)to garnish

Method

6 steps

1Pressure cook the toor dal with 3 cups water and 1/2 tsp turmeric for 4 whistles. Let the pressure release naturally, then whisk smooth.
2Knead the atta with 1/4 tsp turmeric, 1/2 tsp chilli powder, ajwain, 1/2 tsp salt, oil and water into a firm dough. Rest 10 minutes.
3Heat the ghee, splutter the mustard and cumin, add asafoetida, curry leaves, garlic and green chilli, then the remaining turmeric and chilli powder.
4Pour in the dal, the remaining water, goda masala, jaggery, tamarind water and the remaining salt. Bring to a boil.
5Roll the dough 3 mm thin and cut into diamonds. Drop them into the boiling dal one by one, stirring gently. Simmer 15 minutes.
6Rest 5 minutes and finish with coriander and a little ghee.

Serve it like this

Serve in a deep bowl with a spoon of ghee on top and a wedge of lemon.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Varan phal

Dal and roti stopped arguing and moved into the same pot.

60 minTime

14 gProtein each

mediumSpice

A Maharashtrian one pot meal2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

358kcalsame

14 gproteinsame

11 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)1¼ cups

Turmeric (ground turmeric)¾ tsp, divided

Red chilli powder (indian red chili powder)1 tsp, divided

Ajwain (carom seeds)¼ tsp

Salt1½ tsp, divided

Cooking oil (vegetable oil)1 tsp

Water⅓ cup for the dough, 3 1/2 cups for the dal

Toor dal (split pigeon peas)¾ cup, rinsed

Goda masala2 tsp

Jaggery1 tbsp

Tamarinda small lemon sized piece, soaked

Ghee1½ tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Curry leavesa sprig

Garlic4 cloves, crushed

Green chilli1, slit

Coriander leaves (cilantro)to garnish

Method

6 steps

1Pressure cook the toor dal with 3 cups water and 1/2 tsp turmeric for 4 whistles. Let the pressure release naturally, then whisk smooth.
2Knead the atta with 1/4 tsp turmeric, 1/2 tsp chilli powder, ajwain, 1/2 tsp salt, oil and water into a firm dough. Rest 10 minutes.
3Heat the ghee, splutter the mustard and cumin, add asafoetida, curry leaves, garlic and green chilli, then the remaining turmeric and chilli powder.
4Pour in the dal, the remaining water, goda masala, jaggery, tamarind water and the remaining salt. Bring to a boil.
5Roll the dough 3 mm thin and cut into diamonds. Drop them into the boiling dal one by one, stirring gently. Simmer 15 minutes.
6Rest 5 minutes and finish with coriander and a little ghee.

Serve it like this

Serve in a deep bowl with a spoon of ghee on top and a wedge of lemon.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Varan phal

Make it your way

Ingredients

Method

Varan phal

Make it your way

Ingredients

Method

Make it a meal