Varan Phal

Instructions

1. 1

   Pressure Cook the Dal

   • Drain the soaked toor dal and place it in a pressure cooker.
   • Add 3 cups of water, 0.5 tsp turmeric powder, and 0.25 tsp asafoetida.
   • Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the lid.
2. 2

   Prepare the Dough for Phal

   • While the dal is cooking, combine the atta, 0.25 tsp turmeric powder, red chili powder, ajwain, 0.5 tsp salt, and 1 tbsp oil in a mixing bowl.
   • Rub the oil into the flour with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add water, a little at a time, and knead to form a firm, smooth dough. It should be stiffer than chapati dough.
   • Cover the dough with a damp cloth and let it rest for 15-20 minutes.
3. 3

   Shape the Phal

   • After the dough has rested, knead it again for a minute.
   • Divide the dough into 2-3 equal portions.
   • Take one portion and roll it out into a thin circle (about 2-3 mm thickness), similar to a large chapati.
   • Using a knife or a pizza cutter, cut the rolled dough vertically and then diagonally to create 1-inch diamond shapes (phal).
4. 4

   Prepare the Varan and Cook the Phal

   • Once the pressure has released, open the cooker and whisk the cooked dal vigorously until it is smooth and creamy.
   • Place the cooker back on the stove over medium heat. Add 2 cups of hot water, or more as needed, to achieve a flowing, soup-like consistency.
   • Add the kokum pieces, grated jaggery, and 1.5 tsp salt. Stir well and bring the dal to a rolling boil.
   • Carefully slide the cut phal into the boiling dal one by one, stirring gently after each addition to prevent them from sticking.
   • Reduce the heat to medium-low, cover partially, and let it simmer for 12-15 minutes. Stir occasionally to prevent sticking at the bottom. The phal are cooked when they float to the top and are tender to the bite.
5. 5

   Prepare the Tempering (Tadka)

   • While the phal are simmering, heat the ghee in a small pan (tadka pan) over medium heat.
   • Once the ghee is hot, add the mustard seeds and let them splutter completely.
   • Add the cumin seeds and sauté for a few seconds.
   • Add the chopped garlic, slit green chilies, and curry leaves. Sauté for about a minute until the garlic turns light golden and aromatic.
   • Finally, add the remaining 0.25 tsp of asafoetida, give it a quick stir, and turn off the heat.
6. 6

   Finish and Serve

   • Pour the hot tempering over the cooked Varan Phal immediately. You will hear a satisfying sizzle.
   • Stir gently to combine. Check for seasoning and adjust salt or jaggery if needed.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot, with an extra dollop of ghee on top for added flavor.