Dal Dhokli Recipe | maharashtrian Varanfal | Chakolya
Dal Dhokli, also called Varanfal or chakolya in Marathi, is a popular Indian dish made with whole wheat flour and lentils.This is a nutritious no onion no garlic (satvik), one-pot vegetarian curry dish often served for lunch & dinner.
Ingredients
For Making Dhokli
- 2 cups Whole Wheat Flour
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Carrom Seeds (Ajwain)
- 1 teaspoon Oil
- Salt to taste
- Water to knead the dough
For Dal / Varan
- 1.5 cups Turdal / Arhar Dal / Pigeon Peas
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Cumin Seeds (Jeera)
- 1/4th teaspoon Hing (Asafoetida)
- 5-6 Curry Leaves
- 1 tablespoon Ginger (Roughly Crushed)
- 1 Red Dry Chilli
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Goda Masala (Substitiue: 2 tbsp coriander powder & 1 tsp cumin powder)
- 2 teaspoon Jaggery (Gul) (Substiture: 1 teaspoon sugar)
- 4-5 Kokam Petels (Substitue: 2 tsp Tamarind Pulp)
- Salt to taste
- Coriander Leaves to garnish
Instructions
To make dhokli / wheat flour dumplings
- In a mixing bowl, take 2 cups wheat flour and add a teaspoon of carrom seeds (ajwain), red chilli powder and salt.
- Add water and knead a stiff dough. Cover the dough & let the dough rest for 10-15 minutes.
- Take a golf ball size portion of the dough and using dry wheat flour roll out roti.
- This dhokli roti should not be very thick or very thin either. If it's too thick it will not cook fast and if too thin it will break and disintegrate.
- Now using a cutter, cut the roti into square or diamond shapes.
- Our dhokli is ready.
For Dal / Varan
- Wash toor dal / arhar dal / pigeon pea till the water runs relatively clear.
- Add 1 1/2 cups of water and pressure cook the toor dal / pigeon peas for 4-5 whistle till the dal is soft.
- Once the dal is cooked, whisk the dal to a smooth consistency.
- Heat oil in a thick bottom saucepan, add mustard seeds and cumin seeds.
- Add curry leaves, dry red chilli, finely chopped coriander leaves and a tablespoon of crushed ginger paste.
- Saute this mixture till the raw smell of ginger fades away.
- Add the cooked toor dal. Mix dal with the tempering.
- Add red chilli powder, turmeric powder, salt and goda masala (add 2 tablespoons coriander powder & 1 teaspoon cumin powder if you do not get goda masala).
- Add jaggery and kokam (you can substitute them with sugar and tamarind pulp).
- Add 2-3 cups of water and now let the dal come to a boil.
- Once the dal starts to boil, start adding dhokli to the dal.
- Make sure that the flame is medium-high and keep on stirring occasionally to avoid dhokli from sticking to each other.
- Once all the dhokli's are added cook for 3 minutes on high flame. Adjust the water (add hot water if required).
- After 3 minutes, turn off the gas and cover dal dhokli for about 3-4 minutes.
- Our delicious dal dhokli / varanfal is ready.
Notes
Raw peanuts are also added to dal dhokli but at home, we don't. If you wish to, then cook the peanuts along with the dal in the pressure cooker.
I have used gul (jaggery) and kokum here for balancing the flavours of this dal. You can substitute them with a teaspoon of sugar and 2 teaspoons of tamarind pulp.
In making dhokli, I have used just basic spices but if you want, you may add coriander powder and cumin powder to the wheat dough.