MyMusingsSangSpeak-Pet Puja - Phodniche Waran (Tadkawali Arhar ki Daal)

Phodniche Waran (Tadkawali Arhar ki Daal)

Daal (pulse) is the most essential component of Indian diet. Daal is significant source providing proteins and in different parts of the country, varieties of various Daals are prepared in different ways. In Maharashtra, Tur Daal (Arhar Daal, Pigeon Pea) is used primarily for daily use. It can be made into a plain, bland recipe with turmeric, asafoetida and cumin or it can be tempered with different ingredients like curry leaves, garlic, garlic ginger, green chilly, red chilly, mustard seeds, coriander seeds, masalas, curry powders and one can add tomatoes, coriander leaves, jaggery etc to enhance the taste.

Phodni/Tadka means tempering and Waran is plain Daal, a basic bland recipe with just turmeric, salt, little cumin powder and asafoetida.

Ingredients

Tur Daal/Arhar Daal/Pigeon Peas (split, without cover) – 1 large katori or you can take a combination of half of Tur/Arhar Daal and half of yellow moong daal (split green gram)

Water – Approximately 1 litre

Salt- As per taste

Turmeric Powder – Half taespoon

Cumin Powder- Half Teaspoon

Asafoetida – ¼ teaspoon

Oil- 2 tablespoons

Curry Leaves – 10-12

Mustard Seeds (Badi or Moti  Rai)– 1 teaspoon

Til (Sesame seeds) – ½ teaspoon

Garlic – 10-12 cloves

Tomatoes- 1 medium sized

Coriander leaves – 2 tablespoons

Green Chilly – 1 large 

Method

Wash the daal well and add water, turmeric powder, salt, cumin powder, asafoetida and cook in pressure cooker on medium flame till 3 whistles are done. Once, the pressure is released, churn the daal mixture well to form a homogenous mixture. For tempering, heat oil in a utensil, add mustard seeds, curry leaves, chopped green chilly, crushed garlic and sesame seeds. Remove from fire and transfer this tempering to the plain daal. Add chopped tomatoes and coriander leaves and bring to a boil. Serve hot with roti or rice, topped with ghee.

Note – Cooking time is approximately 45 minutes and this quantity should be enough for 4 persons.

In Maharashtra, there is another variation of this recipe and that is the Aambat God Phodniche Waran (Sweet Sour Tempered daal), wherein Kokum (Mangosteen/Garcinia indica) and Jaggery are added for sweet sour flavouring.