Friday, 6 February 2015

VARAN PHAL / DAL DHOKLI / CHAKOLYA


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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