Maharashtrian Varan Phal: Hearty Lentil Dumplings in Spiced Dal

Maharashtrian Varan Phal Recipe

Maharashtrian cuisine is renowned for its vibrant flavors and wholesome ingredients, and the delightful Varan Phal is a testament to this culinary heritage. This traditional dish combines the goodness of wheat flour and arhar dal (pigeon peas) with aromatic spices, creating a satisfying meal perfect for lunch or dinner. Below, you will find a detailed recipe that ensures you capture the authentic essence of this beloved Maharashtrian dish.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

Servings

• Serves: 4

Cuisine

• Type: Maharashtrian Recipes

Course

• Course: Lunch

Dietary Preferences

• Diet: Vegetarian

Instructions

To embark on your culinary journey with the Maharashtrian Varan Phal, follow these detailed steps to ensure that each component is prepared to perfection:

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1. Prepare the Dough: In a spacious mixing bowl, combine the wheat flour, salt, celery, and 1 teaspoon of oil. Using your hands, knead the mixture until it forms a smooth and pliable dough. You may add a little water if necessary, but be careful not to make it too sticky.

2. Cook the Dal: In a pressure cooker, combine the arhar dal with enough water to cover it, and add garlic if desired. Close the lid and cook until you hear about 3 to 4 whistles, indicating that the dal is thoroughly cooked. Once the pressure releases, open the lid and mash the dal with a spoon or a potato masher until it reaches a creamy consistency.

3. Prepare the Tempering: Heat 1 tablespoon of oil in a kadhai (wok) over medium heat. Add the mustard seeds and allow them to splutter, releasing their aromatic essence. Next, add the turmeric powder, red chili powder, coriander powder, and a splash of water to prevent the spices from burning. Stir the mixture well and let it cook for about 1 minute, allowing the spices to meld together.

4. Combine Ingredients: Pour the tempering into the mashed dal. Add the kokum water extract and 2 to 3 cups of additional water, stirring well to incorporate all the flavors. Allow the dal mixture to come to a gentle boil over low heat.

5. Shape the Dough: While the dal is simmering, take the prepared dough and roll it out on a floured surface using a rolling pin, shaping it into a circular disk about 1/8 inch thick. With a sharp knife, cut the rolled-out dough into diamond shapes or any desired shapes.

6. Cook the Phal: Gently drop the cut pieces of dough into the boiling dal. Cover the pot and let it cook for about 15 to 20 minutes. The dough pieces will expand slightly as they cook, absorbing the rich flavors of the dal.

7. Serve: Once the phal is cooked and has soaked up the delicious dal, remove it from heat. Garnish with freshly chopped green coriander for a burst of color and flavor. Serve hot with a drizzle of ghee on top.

8. Accompaniments: For a truly authentic experience, pair the Maharashtrian Varan Phal with Kachumbar salad, a fresh mix of diced vegetables, and a glass of masala chas (spiced buttermilk) for a refreshing touch that complements the hearty dish beautifully.

This Maharashtrian Varan Phal recipe is not just a dish; it’s a delightful experience that captures the essence of traditional Maharashtrian cooking. Whether you’re enjoying it on a quiet weekday or serving it at a festive gathering, it’s sure to be a hit with family and friends alike. Enjoy the warmth and comfort of this wholesome dish, and let the flavors transport you to the heart of Maharashtra!