Kobichi Bhaji, Puran Poli and Varan

Ingredients

• 1.5 cup Chana Dal
• 1.5 cup Jaggery (grated or powdered)
• 3 cup Water (for pressure cooking dal)
• 1 tsp Cardamom Powder
• 0.25 tsp Nutmeg Powder
• 0.5 tsp Dry Ginger Powder
• 2 cup Atta
• 0.5 cup Maida
• 0.25 tsp Turmeric Powder
• 0.5 tsp Salt
• 0.5 cup Ghee (divided for filling, dough, and cooking)
• 0.25 cup Rice Flour (for dusting)

Instructions

1. 1

   Cook the Chana Dal

   • Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
   • Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
   • Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2. 2

   Prepare the Puran (Filling)

   • In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
   • Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
   • The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
   • Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
   • Allow the puran mixture to cool down completely to room temperature.
   • Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.

Ingredients

• 1 cup Toor Dal (Also known as split pigeon peas)
• 4 cup Water (Divided; 2 cups for cooking and 2 cups for adjusting consistency)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Jaggery (Optional, for a subtle sweetness)
• 2 tbsp Ghee (For serving)

Instructions

1. 1

   Cook the Dal

   • Rinse the toor dal thoroughly under cold running water until the water runs clear. Soaking the dal for 30 minutes is optional but recommended for faster cooking.
   • Drain the dal and transfer it to a pressure cooker.
   • Add 2 cups of water, turmeric powder, and hing to the cooker.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
2. 2

   Mash and Simmer

   • Allow the pressure to release naturally from the cooker. This ensures the dal is perfectly cooked.
   • Open the lid and, while the dal is still hot, use a whisk or an immersion blender to mash it into a smooth, creamy paste. There should be no whole lentils visible.
   • Place the cooker back on the stove over low heat.
   • Pour in the remaining 2 cups of hot water, salt, and the optional jaggery. Stir well to combine everything.
   • Bring the mixture to a gentle boil and let it simmer for 5-7 minutes, stirring occasionally, until it reaches a smooth, flowing, soupy consistency.
3. 3

   Serve

   • Turn off the heat. Pour the hot varan into serving bowls.
   • Just before serving, add a generous dollop of ghee to each bowl.
   • Serve immediately with hot steamed rice (bhaat) for a classic Maharashtrian meal.