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Val Usal, Varanfal & Jawas Chutney with rotis

Val Usal, Varanfal & Jawas Chutney with rotis

This is Maharashtra’s best-known health platter and Marathis often savour these dishes to get not only a flavourful lunch or dinner but also the variety of nutrients. While the simply made Jawas chutney is packed with Omega-3 acids, the Val Usal is a cocktail of Vitamins that come with a lot of flavour.

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Val Usal
  • Duration:30 minutes +sprouting time
  • Serves:2 to 4 people

Authenticity Slice

Maharashtrian

Stir gently so that the beans don't break. If the gravy is too watery, you can simmer for a few additional minutes to get the desired consistency.

Ingredients

  • Field beans (val), sprouted (1 cup)
  • Onion, finely chopped (1 cup)
  • Tomato, finely chopped (1)
  • Mustard seeds (sarson) (1/2 tsp)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
  • Asafoetida (hing) (a pinch)
  • Curry leaves (kadipatta) (3 to 5)
  • MTR Garam Masala Powder (1/2 tsp)
  • Jaggery (gud) (1/2 tsp)
  • Coriander leaves (hara dhaniya), chopped (1 tbsp)
  • Coconut, grated (1 tbsp)
  • Oil (1 tbsp)
  • Ginger, chopped (1/2 inch)
  • Garlic clove, chopped (1)
  • Green chillies, finely chopped (2)
  • Salt (As per taste)

Method

  • Wash the beans thoroughly and soak them for four hours. Then, drain the water and tie them up in a muslin cloth and hang overnight for them to sprout.
  • Heat oil in a kadhai and add sarson to it. As soon as it starts crackling, add MTR Haldi/Turmeric Powder and hing.
  • Stir and then add the onions. Sauté till the onions turn transparent.
  • Now, add the sprouted beans and then, pour two cups of water. Stir well and cover the kadhai.
  • Let it cook till the beans are almost done.
  • While the beans are cooking, grind fresh coconut, ginger, garlic, and green chillies in a chutney grinder along with some water to make a smooth paste.
  • Once the beans are almost cooked, add the paste, MTR Lal Mirch Red/Chilli Powder, MTR Garam Masala Powder, jaggery, and salt to the kadhai.
  • Stir well and pour ½ or 1 cup of water and then, stir again.
  • Cover and let the curry simmer till the beans are cooked completely.
  • Garnish val usal with hara dhaniya and fresh grated coconut.

Jawas Chutney
  • Duration:15 minutes
  • Serves:2-4 people

Authenticity Slice

Maharashtrian

Roast flax seeds properly and don’t let them burn while roasting.

Ingredients

  • Flax seeds (alsi/jawas) (1/2 cup)
  • Garlic cloves (lassan) (4-6)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • Cumin seeds (jeera) (1 tsp)
  • Salt (For taste)

Method

  • Heat a pan on medium flame and dry roast flax seeds, maintaining the medium flame. Keep stirring the seeds intermittently.
  • Once they are roasted, let them cool.
  • Transfer the flaxseeds into a mixer and then, add garlic, MTR Lal Mirch/Red Chilli Powder, jeera, salt and grind everything to make it into a fine powder.
  • Jawas chutney is ready to be served!

Varanfal
  • Duration:30 minutes
  • Serves:2 to 4 people

Authenticity Slice

Maharashtrian

The atta dough pieces should be boiled in the dal till they float in the curry. This denotes they are properly cooked.

Ingredients

  • 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)

Method

  • 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.

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Varanfal
Maharashtrian

Maharashtrian

Varanfal

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

The atta dough pieces should be boiled in the dal till they float in the curry. This denotes they are properly cooked.

Trivia Tadka

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. 

Ingredients

  • 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)

Method

  • 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.

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Lachko Dal
Gujarati

Gujarati

Lachko Dal

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

If the dal is too thick, add boiled water to it and bring it to a boil again.

Trivia Tadka

Lachko is a feel-good dish which usually features in traditional Gujarati menu. This sweet and thick yellow dal is generally served with rice and ghee. 

Ingredients

  • Pigeon pea (arhar dal) (1 cup)
  • Clarified butter (ghee) (1 tsp)
  • Cumin seeds (jeera) (1/2 tsp)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • Jaggery (gud), grated (1 tbsp)
  • Salt (To taste)

Method

  • Wash the dal and pressure cook it with one and a half cup of water through three whistles. Keep aside when cooked.
  • Heat ghee in a kadhai and add jeera. As it crackles, add the dal, MTR Haldi/Turmeric Powder, gud, and salt and mix well.
  • Let it simmer on medium heat for 8-10 mins or till the dal begins to thicken. Stir occasionally.
  • Serve hot with rice and ghee.

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Varan Bhaat
Maharashtrian

Maharashtrian

Varan Bhaat (Boiled rice and Arhar Dal)

  • Duration: 25 minutes
  • Serves: 2-4 people people

Authenticity Slice

Wash the dal well under cold water and soak it for 30 minutes. Mash the dal using a hand blender for a smooth consistency

Trivia Tadka

Varan Bhaat is an arhar dal and boiled rice recipe, which is made during the Ganesh Chaturthi festival in Maharashtra. It is served as an offering orbhog and is also a must atweddings. It’s a filling and non-spicy dish perfect during summer and is known for its unique presentation. The rice is first pressed into a vaati while it’s still hot, and then the vati is overturned onto a plate. Now, a small round,well-like partition is madein the middle of the rice, and the varan is poured into it. 

Ingredients

  • Split pigeon pea (toor or arhardal) (1 cup)
  • Tomatoes, chopped (2)
  • MTR Haldi/Turmeric Powder (1 tsp)
  • Salt (To taste)

For Tempering

  • Mustard seeds (sarson) (1/2 tsp)
  • Cumin seeds (jeera) (1/2 tsp)
  • Asafoetida (hing) (A pinch)
  • Garlic cloves (lasoon) (2-3)
  • Green chilli (1)
  • Curry leaves (kadipatta) (1)
  • Coriander leaves (hara dhaniya), chopped (1 tbsp)
  • Oil (1 tbsp)

For boiled rice

  • Rice (1 cup)
  • Water (2 cups)
  • Salt (Optional)

Method

  • Wash the dal and pressure cook it with tomatoes and the MTR Haldi/Turmeric Powder for 2 whistles.
  • Once the pressure escapes naturally, open the lid and mash the dal.
  • Once mashed, add 1 cup water and salt to it. Now, cook it on a low flame till you get the desired consistency.  Switch off the stove and keep aside. 
  • Wash the rice and soak it for 20 minutes.
  • Drain the water. Pressure cook the rice with the required amount of water for 2 whistles.
  • Now, heat some oil in a kadhai. Add sarson and jeera. As soon as it starts crackling, add the hing, kadipatta, lasoon and green chilli.
  • Fry till the lasoon turns brown and the kadipatta, crisp.
  • Now transfer the dal into the kadhai. Cover with a lid and cook for 5 minutes on a low flame.
  • Now, add the hara dhania and stir.
  • Serve Varan Bhaat hot with the boiled rice.

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Panchratna Dal
Rajasthani

Rajasthani

Panchratna Dal

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

The five dals should all be used in equal quantity to ensure the best taste. If the dal mixture looks thicker than necessary, then you could add in some boiled water and stir. You will then be able to get a medium consistency.

Trivia Tadka

Panchratna Dal is a delicious dish made by mixing five dals. It is a speciality of Rajasthan and is also known as ‘Panchmesha Dal’ or ‘Panchmal Dal’. It has a rather rich texture and taste and is thus often reserved for opulent parties, weddings and other special social occasions.

Ingredients

  • Split pigeon peas (arhar dal) (¼ cup)
  • Green gram (moong dal) (¼ cup)
  • Black gram (urad dal) (¼ cup)
  • Split chickpeas (chana dal) (¼ cup)
  • Masoor dal (¼ cup)
  • Salt (to taste)
  • Ghee (1 tbsp)
  • Asafoetida (hing) (a pinch)
  • Cumin seeds (jeera) (½ tsp)
  • Pepper (kali mirch) (6 to 8)
  • Cloves (laung) (4)
  • Green cardamom (hari elaichi) (2)
  • Dry red chillies (sabut lal mirch) (2 to 3)
  • Ginger (adrak) (1-inch piece)
  • Green chillies (hari mirch), chopped (2)
  • MTR Haldi Turmeric Powder (½ tsp)
  • MTR Dhaniya Coriander Powder (1 tsp)
  • Cumin seeds (jeera) powder (1 tsp)
  • Coriander leaves (hara dhania), chopped (a fresh bunch)

Method

  • In a paraat (big, flat plate with shallow edges), add in all the dals, making sure that they are in equal quantity. Thoroughly wash and then soak them in water for an hour or so.
  • Next, toss all the dals into a pressure cooker along with half-a-cup of water. Add in salt and the MTR Haldi Turmeric Powder and cook, timing it to 3 whistles.
  • Turn off the flame and let the pressure cooker cool off on its own. 
  • Meanwhile, crush the black pepper, laung and elaichi with the help of a thistle.
  • Heat ghee in a kadhai and toss in the jeera. As it begins to splutter, add in the lal mirch and the crushed spices mixture.
  • Keep cooking for a while and then add this masala to the dal cooker. Mix thoroughly.
  • Turn off the flame and garnish with chopped coriander leaves. 
  • Serve hot with rice or roti.

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Bhatia Kadhi
Gujarati

Gujarati

Bhatia Kadhi

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

It is good advice to overnight-soak the dal so that it softens and grinds up without leaving sediments.

Trivia Tadka

This kadhi recipe comes from the kitchens of the Bhatia community of Sindhis. The Bhatias originally migrated from Rajasthan to the Thatta village in Sindh, Pakistan, but returned to settle down in Gujarat post-partition. Bhatia Kadhi is a sweet-and-sour version of the north Indian kadhi and is made using cooked toor dal, water, curd and vegetables.

Ingredients

  • Split pigeon peas (arhar dal) (1 cup)
  • Curd (dahi) (½ cup)
  • Gram flour (besan) (1 tbsp)
  • Oil (2 tbsp)
  • Cumin seeds (jeera) (1 tsp)
  • Yellow mustard seeds (sarson) (1 tsp)
  • Asafoetida (hing) (a pinch)
  • Fenugreek seeds (methi dana) (½ tsp)
  • Ladies finger (bhindi), chopped (1 cup)
  • Radish (mooli), sliced (½ cup)
  • Jaggery (gud) (2 tbsp)
  • Salt (to taste)
  • Banana, sliced (½ cup)
  • Coriander leaves (hara dhania), finely chopped (2 tbsp)

Method

  • Thoroughly wash the dal and soak it overnight.
  • Then, pressure-cook it, timing it to 2 whistles. Let it cool and then strain the water. Keep the water aside.
  •  In a bowl, mix the curd and the besan. Whisk well and keep aside. 
  •  Heat oil in a kadhai and then, add in the jeera, sarson, hing and methi dana.
  • As soon as this mix has begun to crackle, add in the chopped bhindi, radish and the strained dal water. Mix well and keep cooking for about 10 minutes, or till the vegetables have tenderised.
  • Next, add in the gud, the curd-besan mixture and salt. Mix well and keep cooking for about 5 minutes. Keep stirring continuously.
  • Finally, add in the sliced bananas. Mix and keep cooking for a couple of minutes.
  • Garnish with hara dhania and serve hot with rice or roti. 

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Tuver Na Totha
Gujarati

Gujarati

Tuver Na Totha

  • Duration: 30 minutes + soaking time
  • Serves: 2 to 4 people

Authenticity Slice

Remember to thoroughly rinse the arhar dal in water and to soak it overnight.

Trivia Tadka

Tuver Na Totha is a spicy Gujarati recipe made using split pigeon peas or arhar dal. It is popular in North Gujarat and is a must-have during winter months.  

Ingredients

  • Split pigeon peas (arhar dal) (1 cup)
  • Onion, finely chopped (1)
  • Spring onion (hara pyaaz), finely chopped (½ cup)
  • Tomato purée (½ cup)
  • Ginger-chilli (adrak-hari mirch) paste (2 tsp)
  • Garlic (lehsun), minced (3 tsp)

For Seasoning

  • Oil (1 tbsp)
  • Asafoetida (Hing) (a pinch)
  • MTR Haldi/Turmeric Powder (½ tsp)
  • MTR Lal Mirch/Red Chilli Powder (2 tsp)
  • MTR Garam Masala (1 tsp)
  • Salt (to taste)
  • Lemon juice (1 tsp)

Method

  • Wash and overnight-soak the arhar dal. 
  • The following morning, drain out all the water and pressure-cook it, after adding in some fresh water. Time it to 4 to 5 whistles.  
  • In a mixer-grinder, add 1 tbsp of the boiled dal and grind it coarsely. Keep aside. 
  • Heat oil in a kadhai and add the hing and onion to it. Stir fry. 
  • As soon as the onion has started to change its colour to light golden-brown, add in the spring onion, ginger-chilli paste, garlic and salt. 
  • Stir and keep cooking for a couple of minutes.
  • Next, pour in the tomato purée and keep cooking for a few seconds. Next, add in the coarsely ground dal and keep cooking for another 2 mins.  
  • Then, add in some salt, the MTR Haldi/Turmeric Powder, the MTR Lal Mirch/Red Chilli Powder and the MTR Garam Masala. Keep stirring for about a minute. 
  • Now, add in the remaining boiled dal and let it cook for 5 mins on a slow flame. 
  • As it begins to thicken, turn off the flame and mix in the lemon juice. 
  • Garnish with spring onion.
  • Serve hot with chappati.
 

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Badshahi Khichdi
Gujarati

Gujarati

Badshahi Khichdi

  • Duration: 25 minutes
  • Serves: 2-4 people

Authenticity Slice

Keep in mind that the khichdi should not be runny and it is essential that it be completely mashed before being served.

Trivia Tadka

This Gujarati khichdi is a dal-rice combo that is cooked using regular spices and potatoes and is served with curd. However, inspite of its name, the Badshahi Khichdi has nothing to do with royalty and has been a food item of the common folk for many decades.

Ingredients

  • Rice (1 cup)
  • Split pigeon peas (arhar dal) (½ cup)
  • Clarified butter (ghee) (2 tbsp)
  • Cloves (laung) (2 to 4)
  • Cinnamon (dalchini) (1-inch stick)
  • Asafoetida (hing) (a pinch)
  • MTR Haldi/Turmeric Powder (½ tsp)
  • Salt (To taste)

Method

  • Thoroughly wash and soak the rice and arhar dal in water for 15 minutes. Drain and keep aside.
  • Heat ghee in a pressure cooker. Next, toss in the cloves and cinnamon and keep sautéing for a few seconds. Then, add hing and MTR Haldi/Turmeric Powder and mix well.
  • Next, add in the rice, dal, and salt along with 3 cups water. Mix well and pressure-cook, timing it to 4 to 5 whistles.
  • Let the steam escape naturally and serve with potato vegetable and tempered curd.

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Surati Dal
Gujarati

Gujarati

Surati Dal

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

Remember to keep the consistency of this dal thin. In case it thickens, pour in some boiled water and adjust the salt accordingly.

Trivia Tadka

Surati Dal is an arhar dal recipe that is popular in Gujarat, where it is much-loved for its sweet-and-sour taste. This unique taste comes from the addition of jaggery and lemon juice in the dal. Tomatoes also lend a lot of flavour to this dal, which is otherwise a no-onion, no-garlic preparation. Due to its thin consistency, it goes famously with rice.

Ingredients

  • Split pigeon peas (Arhar dal) (½ cup)
  • Tomato, finely chopped (2)
  • Green chillies (hari mirch), finely chopped (1)
  • MTR Haldi Turmeric Powder (½ tsp)
  • MTR Lal Mirch Red Chili Powder (½ tsp)
  • Peanuts, roasted (2 tbsp)
  • Curry leaves (kadipatta) (1 sprig)
  • Ginger (adrak), finely chopped (1-inch piece)
  • Jaggery (gud) (1½ tbsp)
  • Lemon juice (1 tbsp)
  • Salt (to taste )
  • Yellow mustard seeds (sarson) (½ tsp)
  • Asafoetida (hing) (a pinch)
  • Ghee (2 tbsp)
  • Dry red chillies (sabut lal mirch) (2)
  • Coriander leaves (hara dhania), finely chopped (2 tsp)

Method

  • Thoroughly wash the dal and cook it with the tomatoes in 3 cups of water. Timing it to 3 whistles in the pressure cooker would ensure that the dal is completely cooked. 
  • Mash up the dal to form a smooth mixture.
  • Next, add in the peanuts, green chillies, kadipatta, the MTR Haldi Turmeric Powder, the MTR Lal Mirch Red Chili Powder, ginger, jaggery and salt and mix well. 
  • Bring the dal to a boil again and then let it simmer for 3 to 4 minutes.  
  • Heat ghee in a kadhai. Toss in the sarson and when they have started popping, add in the hing and sabut lal mirch. 
  • Keep sautéing for a few seconds and pour this tempering over the dal.
  • Keep stirring and continue to simmer the dal for a couple more minutes. 
  • Next, add in the lemon juice and stir. 
  • Garnish with hara dhania and serve hot with roti or rice. 
 

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Menthukura Pappu (Methi Dal)
Telugu

Telugu

Menthukura Pappu (Methi Dal)

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

Remember to use only fresh baby methi patta for the recipe as it ensures better aroma and reduced bitterness.

Trivia Tadka

This one is a highly nutritious and flavourful arhar dal variation that is made by immersing the dal in methi patta. It is often prescribed to people dealing with heart ailments and diabetes, as methi is believed to help control blood sugar levels.

Ingredients

  • Split pigeon peas (arhar dal) (1 cup)
  • MTR Haldi/Turmeric Powder (½ tsp)
  • Fenugreek leaves (methi), fresh (2 cups)
  • Cumin seeds (Jeera) (1 tsp)
  • Onion, finely chopped (1)
  • Tomato, finely chopped (2)
  • Lemon juice (1 tsp)
  • Black gram (urad dal) (½ tsp)
  • Asafoetida (Hing) (a pinch)
  • Dry red chillies (sabut lal mirch) (1)
  • Ghee (1 tsp)
  • Salt (to taste)

Method

  • Thoroughly wash the arhar dal and cook it in a pressure cooker along with the MTR Hali/Turmeric Powder, timing it to 2 whistles.
  • Pluck and de-stem the methi patta. Wash them well. Chop up the leaves and keep aside.
  • In a kadhai, heat 2 tsp of ghee. Next, toss in the jeera and when it starts sputtering, add in the onion along with some salt.
  • When the onion pieces have become translucent, toss in the tomatoes. Keep cooking till the tomato pieces have softened. 
  • Then, add in the methi leaves and keep cooking for 2 to 3 mins. Next, add in the cooked dal. 
  • Keep stirring and pour in more water if it is thicker than the desired consistency. 
  • In a pan, fry the urad dal, sabut lal mirch and hing in ½-a-tsp of ghee and then pour it over the dal. Cover immediately to let the flavours seep in well.
  • Season with lemon juice and serve with steamed rice.
 

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