Varanfal - Dal Dhokli Recipe (Indian Lentil Pasta)
Varanfal also called as chakolya and dal dhokli is a popular Indian recipe made with lentils and whole wheat flour. This is a high-protein vegetarian one-pot meal.
Ingredients
For Making Dhokli
- 2 cups Whole Wheat Flour
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Carrom Seeds (Ajwain)
- 1 teaspoon Oil
- Salt to taste
- Water to knead the dough
For Dal / Varan
- 1 1/2 cup Turdal / Arhar Dal / Pigeon Peas
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Cumin Seeds (Jeera)
- 1/2 teaspoon Hing (Asafoetida)
- 5-6 Curry Leaves
- 1 tablespoon Ginger (Roughly Crushed)
- 1 Red Dry Chilli
- 1 teaspoon Red Chilli Powder `
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Goda Masala (Substitiue: 2 tbsp coriander powder & 1 tsp cumin powder)
- 2 teaspoon Jaggery (Gul) (Substiture: 1 teaspoon sugar)
- 4-5 Kokam Petels (Substitue: 2 tsp Tamarind Pulp)
- Salt to taste
- Coriander Leaves to garnish
Instructions
To make dhokli / wheat flour dumplings
- In a mixing bowl, take 2 cups wheat flour and add a teaspoon of carrom seeds (ajwain), red chilli powder and salt.
- Add water and knead a stiff dough. Cover the dough & let the dough rest for 10-15 minutes.
- Take a golf ball size portion of the dough and using dry wheat flour roll out roti.
- This dhokli roti should not be very thick or very thin either. If it's too thick it will not cook fast and if too thin it will break and disintegrate.
- Now using a cutter, cut the roti into square or diamond shapes.
- Our dhokli is ready.
For Dal / Varan
- Wash toor dal / arhar dal / pigeon pea till the water runs relatively clear.
- Add 1 1/2 cups of water and pressure cook the toor dal / pigeon peas for 4-5 whistle till the dal is soft.
- Once the dal is cooked, whisk the dal to a smooth consistency.
- Heat oil in a thick bottom saucepan, add mustard seeds and cumin seeds.
- Add curry leaves, dry red chilli, finely chopped coriander leaves and a tablespoon of crushed ginger paste.
- Saute this mixture till the raw smell of ginger fades away.
- Add the cooked toor dal. Mix dal with the tempering.
- Add red chilli powder, turmeric powder, salt and goda masala (add 2 tablespoons coriander powder & 1 teaspoon cumin powder if you do not get goda masala).
- Add jaggery and kokam (you can substitute them with sugar and tamarind pulp).
- Add 2-3 cups of water and now let the dal come to a boil.
- Once the dal starts to boil, start adding dhokli to the dal.
- Make sure that the flame is medium-high and keep on stirring occasionally to avoid dhokli from sticking to each other.
- Once all the dhokli's are added cook for 3 minutes on high flame. Adjust the water (add hot water if required).
- After 3 minutes, turn off the gas and cover dal dhokli for about 3-4 minutes.
- Our delicious dal dhokli / varanfal is ready.
Notes
Raw peanuts are also added to varanfal / dal dhokli but at home, we don't. If you wish to, then cook the peanuts along with the dal in the pressure cooker.
I have used gul (jaggery) and kokum here for balancing the flavours of this dal. You can substitute them with a teaspoon of sugar and 2 teaspoons of tamarind pulp.
In making dhokli, I have used just basic spices but if you want, you may add coriander powder and cumin powder to the wheat dough.
