Varan Phal
A hearty one-pot Maharashtrian comfort food where tender, diamond-shaped whole wheat pasta is simmered in a flavorful, tangy lentil stew. It's a complete and satisfying meal in a bowl.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Pressure Cook the Dal
- b.Drain the soaked toor dal and place it in a pressure cooker.
- c.Add 3 cups of water, 0.5 tsp turmeric powder, and 0.25 tsp asafoetida.
- d.Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
- e.Allow the pressure to release naturally before opening the lid.
- 2
Step 2
- a.Prepare the Dough for Phal
- b.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.
- c.Rub the oil into the flour with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually add water, a little at a time, and knead to form a firm, smooth dough. It should be stiffer than chapati dough.
- e.Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- 3
Step 3
- a.Shape the Phal
- b.After the dough has rested, knead it again for a minute.
- c.Divide the dough into 2-3 equal portions.
- d.Take one portion and roll it out into a thin circle (about 2-3 mm thickness), similar to a large chapati.
- e.Using a knife or a pizza cutter, cut the rolled dough vertically and then diagonally to create 1-inch diamond shapes (phal).
- 4
Step 4
- a.Prepare the Varan and Cook the Phal
- b.Once the pressure has released, open the cooker and whisk the cooked dal vigorously until it is smooth and creamy.
- c.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.
- d.Add the kokum pieces, grated jaggery, and 1.5 tsp salt. Stir well and bring the dal to a rolling boil.
- e.Carefully slide the cut phal into the boiling dal one by one, stirring gently after each addition to prevent them from sticking.
- f.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
Step 5
- a.Prepare the Tempering (Tadka)
- b.While the phal are simmering, heat the ghee in a small pan (tadka pan) over medium heat.
- c.Once the ghee is hot, add the mustard seeds and let them splutter completely.
- d.Add the cumin seeds and sauté for a few seconds.
- e.Add the chopped garlic, slit green chilies, and curry leaves. Sauté for about a minute until the garlic turns light golden and aromatic.
- f.Finally, add the remaining 0.25 tsp of asafoetida, give it a quick stir, and turn off the heat.
- 6
Step 6
- a.Finish and Serve
- b.Pour the hot tempering over the cooked Varan Phal immediately. You will hear a satisfying sizzle.
- c.Stir gently to combine. Check for seasoning and adjust salt or jaggery if needed.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve hot, with an extra dollop of ghee on top for added flavor.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dough for the phal is firm and stiff. A soft dough will make the phal disintegrate in the dal.
- 2Drop the phal into the dal only when it is at a full, rolling boil. This helps to cook them properly and prevents them from sticking together.
- 3The dal (varan) should be slightly thinner than desired initially, as it will thicken considerably as the phal cook and absorb liquid.
- 4For a richer flavor, you can add finely chopped onion or goda masala to the tempering.
- 5Do not overcrowd the pot with phal. If you double the recipe, you may need to cook them in a larger pot.
Adapt it for your goals.
With Vegetables
Add vegetables like drumsticks (moringa), spinach (palak), or fenugreek leaves (methi) to the dal while it simmers for extra nutrition and flavor.
Spicier VersionSpicier Version
Increase the amount of red chili powder in the dough and add a teaspoon of Goda Masala to the dal for a more authentic and spicy Maharashtrian taste.
Different LentilsDifferent Lentils
While traditionally made with toor dal, you can try a mix of toor and masoor dal for a different texture and flavor profile.
No Onion, No GarlicNo Onion, No Garlic
For a Satvik version, simply skip the garlic in the tempering. The dish will still be flavorful due to the other spices.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of toor dal (pigeon peas) and whole wheat flour provides a significant amount of plant-based protein, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Both whole wheat flour (atta) and lentils are excellent sources of dietary fiber. Fiber promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Provides Complex Carbohydrates
The whole wheat 'phal' offers complex carbohydrates, which provide sustained energy release, unlike simple carbs, keeping you energized for longer.
Aids Digestion
Spices like ajwain (carom seeds) and asafoetida (hing) are traditionally used in Indian cooking to aid digestion and prevent bloating and gas.
Frequently asked questions
Yes, Varan Phal is a very healthy and balanced dish. It's a complete meal, providing complex carbohydrates from whole wheat, protein from lentils, and essential nutrients from spices. It is high in fiber, which aids digestion.