MyMusingsSangSpeak-Pet Puja - Waran Phale

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.