Varanfal or also known as Chakolya, is a traditional cuisine from Maharashtra. This is flour dumpling in spicy lentil curry. Quite similar to Dal Dhokali recipe from Rajasthan or Chutagi from Ladakh.
- 1/2 teaspoon turmeric powder
- Coriander leaves
- 1/2 teaspoon carrom seeds / ajwain seeds
- 1 tablespoon besan flour
- 1 cup wheat flour
- 1 piece jagger, small marble size
- 2 kokum, soaked in water
- 1 teaspoon goda masala (Maharashtrian spice mix)
- 1/2 teaspoon red chilli powder
- 1 cup tur dal
- 5 garlic pods
- 4 green chillies, slit
- Few curry leaves
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 teaspoons ghee
- Knead wheat flour and besan along with salt, little turmeric powder and ajwain seeds along with water into thick dough.
- Roll a piece of dough into thin roti and cut into diamond shapes or shapes of your choice. These are called chakolya. Keep aside.
- Pressure cook tur dal with water. Blend with a hand mixer.
- Heat ghee in pan. Splutter mustard seeds, cumin seeds, curry leaves, hing and garlic.
- Add cooked daal along with turmeric powder, red chilli powder, goda masala, kokum, jaggery and salt.
- Add 1.5 cup of water. Allow the dal to boil. Now add chakolya (cut pieces of dough).
- Allow to cook for 10 minutes till chakolya are nicely cooked.
- Garnish with coriander leaves.
- Serve Varanfal along with ghee.