Wednesday, October 27, 2010

Chakolya / Varan Phal

Chakolya /  Varan Phal - Pulse with wheat dumplings
For Varan/dal
1) 1 cup of toor dal, washed and boiled
2) 1/2 teaspoon of haldi
3) 2 tablespoons of ghee/butter
4) 1 teaspoon of mustard seeds
5) 1 teaspoon of cumin seeds
6) 4 cloves of garlic, chopped
7) Pinch of hing
8) 1 large tomato, chopped
9) 4-5 kokum pieces, soaked in 1/3 cup of water for 10 mins.
10) Salt to taste
11) 2 teaspoon of red chili powder
12) 2 teaspoon of jaggery or gur
13) 2-3 sprigs of cilantro, chopped
For phal/wheat dumplings:
1) 2 cups of whole wheat flour
2) 1 teaspoon of salt
3) 1/2 teaspoon of red chili powder
4) 1 tablespoon of oil
5) 1/2 teaspoon of ajwain
6) 1/2 teaspoon of cumin seeds
7) Water
1) Pressure cook toor dal, haldi and water (4-5 whistles)
2) For phal: In a bowl, take flour, salt, red chili powder, oil, ajwain and cumin seeds.Knead it using warm water to stiff and smooth dough. Let it sit for 5-10 mins
3) Heat oil in a large pan on medium heat. Add ghee, mustard seeds, cumin seeds and garlic. Stir for a min
4) Add, hing, boiled dal,tomato, water, kokum pieces, salt and red chili powder. Stir for 2-3 mins.
5) On low heat add gur and mix well
6) Now, take dough and roll it to chapati thickness and with the help a knife cut the chapati into square or diamond shape. One by one drop them to the dal mixture. Mix well. Cover it and cook for 10-15 mins. on low heat or till the dumplings/phal are completely cooked.Add water if needed.
7) Garnish with cilantro and serve hot with desi ghee
Chakolya / Varan Phal
Recipe by Geetanjali S. Mahadik

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