VARAN PHAL / DAL DHOKLI / CHAKOLYA
INGREDIENTS
Toor dal / split pigeon pea pressure cooked
|
1 cup
|
Kokum / amsul
|
2 pieces
|
Red chilli pdr
|
1 tsp
|
Dhani pdr / coriander pdr
|
1 tsp
|
Jeera pdr / cumin pdr
|
½ tsp
|
Goda masala / kala masala
|
½ tsp
|
Salt
|
T.T.
|
Gul / jaggery
|
½ tbsp
|
Coriander leaves chopped + scraped coconut
|
2 – 3 sprigs + 1 tbsp
|
Oil
|
2 tbsp
|
Rai / mustard seeds
|
¼ tsp
|
Jeera / cumin seeds
|
¼ tsp
|
Heeng / asafoetida
|
¼ tsp
|
Haldi / turmeric pdr
|
¼ tsp
|
DOUGH
|
|
Wheat flour
|
1 cup
|
Salt
|
T.T.
|
Haldi
|
Less than ¼ tsp
|
Chilli pdr
|
¼ tsp
|
Oil
|
2 tsp
|
METHOD:
DOUGH
1.
Mix together all the ingredients except oil.
2.
Add water as required and knead it to a smooth
dough.
3.
Knead in the oil till it is all absorbed in.
4.
Cover and allow the dough to rest for 15 – 20
min.
VARAN
5.
Heat oil, add in rai, jeera and allow it to
crackle.
6.
Then add in the Heeng, haldi and kokum.
7.
Allow the kokum to sizzle for a few seconds.
8.
Now add in the cooked dal.
9.
Stir a little and pour in 2 – 3 glasses of
water.
10.
Bring to a boil and add in chilli pdr, jeera pdr,
dhania pdr, goda masala, jaggery and salt.
11.
When it boils, reduce the heat and allow to
simmer.
12.
Divide the dough into lemon sized balls.
13.
Using some dry flour roll out the balls as
thinly as possible like a chapati.
14.
With a sharp knife, cut out parallel lines and
then lines across to create squares or diamonds.
15.
Drop the prepared diamonds in the bubbling
varan.
16.
Stir, cover and allow them to cook, should take around 3 - 4 min.
17.
Add in a little more water if required, but make
sure when done the consistency should be a little saucy but runny.
18.
Sprinkle coriander leaves and scraped fresh coconut on top, serve hot
immediately with dollops of ghee on top.
19.
This in itself serves as a one pot meal.
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