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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Low
The atta dough pieces should be boiled in the dal till they float in the curry. This denotes they are properly cooked.
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Varanfal is a Maharashtrian dish made of atta pieces cooked in toor dal curry. It is healthy and a complete meal as it contains both dal and roti. It is strikingly similar to dal dhokli of Gujarat.
- Pigeon pea (arhar dal), boiled, mashed (1 cup)
- Wheat flour (atta) (1 cup)
- Tomato, chopped (1 cup)
- Cumin seeds powder (jeera powder) (1 tsp)
- Mustard seeds (sarson) (1 tsp)
- Green chillies, finely chopped (2-3)
- Ghee (1 tsp)
- Oil (1 tsp)
- MTR Garam Masala Powder (1 tsp)
- Cumin seeds (jeera) (1 tsp)
- Fenugreek seeds (methi) (1 tsp)
- Asafoetida (hing) (1 tsp)
- Curry leaves (kadipatta) (4 to 5)
- Garlic paste (1 tsp)
- Tamarind pulp (imli) (2 tbsp)
- Jaggery (gur) (2 tsp)
- Salt (To taste)
- Wash and pressure cook the Arhar dal in water through 2 to 3 whistles.
- In a paraat, add atta and salt and knead into stiff dough, adding a small amount of water. Keep aside for 10 minutes.
- Heat oil in a pan. Then, add sarson, jeera, methi seeds, hing, kadipatta, garlic paste and sauté till the garlic turns brown.
- Now, add green chillies and the boiled dal and mix them well. Add water, tomatoes, MTR Garam Masala Powder, jeera powder, and salt and mix all the contents.
- Add imli, jaggery and cook on low heat.
- Make a small ball from the dough and roll it like a roti. Cut the roti with a knife into desired shape and drop the pieces in the dal.
- After adding all the pieces, mix well.
- Cover and cook on medium heat for 15 to 20 minutes till the atta pieces start floating in the curry and are properly cooked.
- Serve with pickle, chutney, and papad.