Waran Phale
Waran Phale(Chakulya) is a typically Maharshtrian finger
licking delicacy. Its Gujrati version is Daal Dhokli. Waran is the plain daal
and Phale/Chakulya are the diamond shaped pieces made by rolling out chapatti
dough. Every household has a distinctive way of making Waran Phale. The basic
recipe of Waran Phale is a bland preparation of plain Arhar/Tuvar/Toor Daal and
diamond shaped pieces of plain chapatti dough. Some people temper the daal with
tempering of cumin, mustard, curry leaves and make it flavourful by adding
masala, tomatoes and fresh coriander.
One of our neighbours was from the Marathwada region of Maharashtra and they had a different recipe for Waran
Phale in which they roasted onion, dry coconut and made a paste with ginger,
garlic and tomato and added to the daal. Their Phale were also made by hand,
one by one and this lent it a very distinctive taste. I just loved this
preparation.
Over the years, I realized and felt that Waran Phale can be
compared to Italian Pasta and you can call term them as Indian Pasta. Waran
Phale is essentially eaten with generous dollop of pure ghee, groundnut chutney, mango
pickle and papad. Waran phale is an easy recipe with few ingredients and takes
little time for preparation.
Ingredients
Arhar/Tuvar/Toor Daal(Split Pigeon Peas) – 1 cup
Water – 5 cups
Turmeric Powder – ½ teaspoon
Asafoetida – A pinch
Cumin Powder – ¼ teaspoon
Salt – As per taste
Mustard Seeds – ½ teaspoon
Cumin Seeds – ½ teaspoon
Sesame Seeds – ½ teaspoon
Curry leaves – 10-12 nos
Ghee – 2 tablespoons
Garlic – 10-12 cloves
Tomato – 1 no
Fresh coriander – 4-5 sprigs
Kanda Laasun Masala (Onion Garlic Masala) – ½ teaspoon
Wheat Flour - 1½ cup
Method
Wash Arhar Daal and cook in pressure cooker for about 15 –
20 minutes along with two cups of water, asafoetida, turmeric, salt and cumin
powder. Once the daal cools down a bit, churn it well with a hand held churner
to get a homogenous consistency. Add salt and water to wheat flour and knead
into soft dough like the one used for chapatti/roti. Set the dough aside for
about 15-20 minutes. Chop the tomato and coriander leaves and set aside. Heat
ghee in a pan and add mustard, cumin and sesame seeds and allow them to
splutter. Then add curry leaves and crushed garlic, stir for about a minute and
then add kanda lasun masala and add the cooked daal. Add chopped tomato and
coriander and add extra water. Check salt and add if required. Bring the daal
to a boil and keep it on low flame.
Roll out chapatti of the kneaded dough and cut into diamond
shaped pieces. Add these to the boiling daal. Cook for 5-6 minutes and Waran
Phale are ready to be served.
