Varan fal

Many times I don’t feel like cooking sabji and making rotis for dinner. So it’s a one-dish-meal time! There are many options like dal-khichdi, thalipith, besan & rice, etc. (details about them later).

But honestly, my favorite is piping hot varan fal. Its variations are also known by the names ‘dal dhokli’ or ‘chakulya’. I had also heard someone term it as Indian pasta. 

As for the recipe, it is as easy as can be (for me, as no chopping of veggies). 

Take a bowlful of wheat flour, add salt to taste, spoonful of oil and a pinch of ajwain. Knead soft dough adding water as needed. Cover and keep aside.

Cook one bowl of tur daal in enough water till soft. Mash it with the back of a ladle. 

In a pan heat oil. Add mustard seeds and let them splutter. Then toss in chopped green chillies and 2 sprigs of curry leaves. If you like the flavor of garlic, you can add 3-4 crushed cloves. After the garlic turns golden, put in the mashed daal and stir well. Add salt, red chilly powder and garam masala and water. Let it boil. 

Meanwhile, take the kneaded dough and make small balls out of it. Now flatten the balls on your palms and make a hole in the center using a finger (shaped like a doughnut). Gently put all the ‘fal’ in the boiling daal. Let it cook well. Check if the fal are done by breaking it with a spoon. If dough does not stick to the spoon, and the fal breaks easily, consider it done. 

Sprinkle coriander leaves on it and switch off the gas. 

Your steaming hot varan fal are ready. Drizzle a spoonful of home-made ghee on a plate of varan fals while serving. 

Ohh it’s so mouth-watering that I can hear my tummy rumble even as I’m writing about it. Gotta go and make it now!