Chakolaya (Maharashtrian Varan Phal)
Chakolaya, also known as Maharashtrian Varan Phal, is a traditional and hearty dish hailing from the vibrant state of Maharashtra, India. It is a wholesome combination of homemade wheat dough squares (called dhoklis) cooked in a spiced Toor dal (split yellow lentil) curry, delicately flavored with Kokum extract, and finished off with a flavorful tempering of mustard seeds and other spices. This dish is comforting, nutritious, and incredibly flavorful, making it perfect for a cozy lunch. The blend of spices, tempered dal, and ghee makes for a deeply satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Sunflower Oil | 1 teaspoon |
| Ajwain (Carom seeds) | 1/4 teaspoon |
| Salt | To taste |
| Arhar Dal (Split Toor Dal) | 3/4 cup |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Mustard Seeds | 1/4 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Kokum (Malabar Tamarind) | 2 pieces (soaked in water and extract removed) |
| Sugar | 1 teaspoon |
| Water | As required |
| Onion (small, chopped) | 1 |
| Garlic | 2-3 cloves |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Maharashtrian
Course
- Course: Lunch
Diet
- Diet: Vegetarian
Instructions
-
Prepare the Dough (Dhokli):
- In a large mixing bowl, combine the whole wheat flour, salt, ajwain (carom seeds), and 1 teaspoon of sunflower oil.
- Add water as needed and knead into a stiff dough. The dough should be firm enough to hold its shape when cut into pieces.
-
-
Cook the Toor Dal (Arhar Dal):
- In a pressure cooker, add the Toor dal (split yellow lentil) and garlic. Pour in enough water to cover the dal, and cook it for 3-4 whistles.
- Once done, remove the cooker from the heat and let the pressure release naturally.
- After the dal is cooked, mash it thoroughly to a smooth consistency and set it aside.
-
Prepare the Tempering:
- Heat 1 tablespoon sunflower oil in a separate pan over medium heat. Add mustard seeds and let them splutter.
- Once the mustard seeds pop, add turmeric powder, red chili powder, and coriander powder. Stir well and cook for about 30 seconds.
- Add a little water to the pan to prevent the spices from burning and to form a smooth tempering.
-
Combine the Dal with the Tempering:
- Add the prepared tempering to the mashed Toor dal and stir to combine.
- Pour in the Kokum extract and add 2-3 cups of water to achieve a slightly thin, slurry-like consistency. Stir in sugar and mix well.
- Let the dal simmer on low heat for about 5-10 minutes to allow the flavors to meld together.
-
Make the Dhoklis:
- While the dal is simmering, divide the dough into equal portions.
- Roll each portion on a floured surface to a thickness of about 1/8 inch.
- Using a knife or a pizza cutter, make horizontal and vertical cuts on the dough to create small square or diamond-shaped pieces.
- Place the shaped dough pieces on a plate or tray to keep them separate.
-
Cook the Dhoklis in the Dal:
- Once the dal starts boiling, gently slide the prepared dough squares (dhoklis) into the simmering dal.
- Let the dhoklis cook for about 15 minutes over medium heat or until they are fully cooked and have softened to the desired texture. You can occasionally stir the dal to prevent the dhoklis from sticking.
-
Serve the Chakolaya (Varan Phal):
- Once the dhoklis are cooked, remove the pot from the heat.
- Serve the Chakolaya hot, drizzled with ghee, and garnish with fresh coriander leaves and finely chopped onions for added crunch and flavor.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~270 kcal |
| Carbohydrates | ~45g |
| Protein | ~10g |
| Fat | ~6g |
| Fiber | ~6g |
| Sodium | ~300mg |
| Sugars | ~4g |
| Vitamin A | ~10% DV |
| Vitamin C | ~12% DV |
| Calcium | ~4% DV |
| Iron | ~8% DV |
Tips for a Perfect Chakolaya:
- Consistency of the Dough: The dough should be stiff enough to hold its shape but not too hard. If the dough is too soft, it may fall apart in the dal. Adjust the water content as necessary.
- Kokum Extract: Kokum is a key ingredient that imparts a tangy flavor to the dish. If you can’t find Kokum, you can substitute with a small amount of tamarind extract or lemon juice for a similar tanginess.
- Cooking Time: Ensure the dhoklis are fully cooked before serving. The texture should be soft but firm enough to hold their shape when served in the dal.
- Spices: Adjust the red chili powder and turmeric according to your spice tolerance. For a milder dish, reduce the chili powder and opt for less pungent spices.
- Ghee: While optional, adding ghee enhances the flavor and gives the dish a rich finish. It’s commonly used in Maharashtra to make the dish even more indulgent.
Why You’ll Love Chakolaya (Maharashtrian Varan Phal):
Chakolaya is a dish that reflects the deep culinary traditions of Maharashtra. The hearty Toor dal paired with soft and flavorful dhoklis creates a wholesome and filling meal. The tangy notes from the Kokum extract combined with the warmth of the spices make this dish uniquely satisfying. It’s a wonderful choice for a vegetarian lunch or dinner, packed with proteins, fiber, and essential nutrients. Paired with a drizzle of ghee, Chakolaya offers a perfect balance of flavors that will transport you straight to the heart of Maharashtra.
Try this Chakolaya (Maharashtrian Varan Phal) today and bring a little taste of Maharashtra into your kitchen! Enjoy it as a comforting meal for the whole family or as a special treat for guests.
