CHAKOLYA / महाराष्ट्रीयन वरण फळं /DAL DHOKLI

Dal chakolya is a Maharashtrian comfort food. They are also known as varanfal, dalfal or dal dhokali in gujrathi. As this dish is popular both in Maharashtra and Gujarat there is little difference in making the dal depending on the region. Gujarati dal is very popular and tastes spicy, tangy and sweet with the addition of peanuts. Whereas Maharashtrian dal is made using a special spice powder called goda masala along with kokam and coconut.

 In Maharashtra lentils are cooked and made into a dal called amti, served with rice as a staple meal. However sometimes instead of rice and chapati (bread) the chapati dough is rolled and then cut into diamond shaped pieces and dropped into the cooking lentils till the dough is cooked out. Varanfal / dal dhokli is a perfect combination of spiced wheat flour dumplings that are simmered in sweet, spicy & tangy dal. This is basically Indian lentil pasta with a perfect combination of protein and complex carbs. This is a high-protein vegetarian one-pot meal. Almost like pasta, right!

I have such lovely memories of childhood making the Chakolya. We never missed to make chakolya on a rainy day. It was so soothing to have warm chakolya on a cold day and I must say my MOM used to make world's best and yummiest  "varan-phal".  Almost once in a month, on Sundays, the lunch table had an enormous pot of Chakolya and a smaller pot of melted ghee next to it. It is very easy to make and can be one dish meal. Instead of making chapatti and sabzi separately, cook the pieces of rolled chapatti into boiling dal . Chakolya or varan phala  are a comforting meal served hot and with a drizzle of ghee.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS:

For DAL:

1 Cup Toor Dal

7-8 Curry Leaves

 pinchful Asafoetida 

Salt as per taste

2 tablespoon Oil

1/2 teaspoon Turmeric

2 teaspoon Red Chilli Powder (see notes)

1 teaspoon Goda / Garam Masala

2-3 Green Chillies, chopped

7-8 Garlic Cloves, roughly crushed in mortar pestle

1 teaspoon Cumin Seeds

1 teaspoon Mustard Seeds

1 tablespoon Jaggery ( optional ) [ see notes ]

1 tablespoon Tamarind Paste ( optional )

Water as needed (around 3-4 cups)

For CHAKOLYA:

2 Cups Wheat Flour

Salt, as needed

1 teaspoon Oil

Water, as required to make a dough

METHOD:

STEP 1 - Wash toor dal 2-3 times with tap water.

STEP 2 - Add enough water, 1 pinch Asafoetida in it and pressure cook dal for 4-5 whistles. 

STEP 3 - Cool it completely and then mash it using a masher.

STEP 4 - Take a deep  and heavy bottom pan . Add oil to it and crackle cumin -mustrad seeds. Add asafotida ,curry leaves, green chillies and crushed garlic and roast it well .

STEP 5 - Now add turmeric powder, red chilly powder, goda masala  and saute for a while and 

then add mashed dal into it.

STEP 6 - Add sufficient water to it. Let the dal come to boil.

STEP 7 - Consistency of dal should be thin as we are going to add the rolled phala/ chakolya into it, dal will thicken up later. Add salt, mix  and simmer it for 3-4 minutes.

STEP 8 - Make a semi thick dough with wheat flour ,salt and water.

Divide the dough in equal portions. Take one portion and start rolling.

STEP 9 - Roll a 5-6 " disc using a very little oil. The thickness of the disc should be 1/4 inch.

STEP 10 - Cut it in small square or diamond shape using a sharp knife or pizza cutter.

STEP 11 - Repeat this procedure with the rest dough .Keep that phala aside .

STEP 12 -  If you are adding jaggery and tamarind paste , add at this stage and mix well.

STEP 13 - As the dal started boiling drop the phala (dough squares) into it one by one.

STEP 14 - Cover it and let them cook for 5/7 minutes or until cooked completely in the dal itself. You can add some hot water if you feel the dal is more thick.

STEP 15 - Stir it gently once or twice in between.

STEP 16 - Check whether they are cooked by pressing it with fingers. If it turns hard, then they are perfectly cooked.

STEP 17 - Once they are cooked ,switch off the flame and garnish it with coriander .

STEP 18 - Do not wait for long once it is done because it start to become thick and it taste yummy when it is hot.

Your Varan Phala is ready to serve.

        Serve them with a dollop of  'Sajuk Tup ' and a roasted papad and your favourite pickle or koshimbir. 

NOTES - * You can add 4 cloves and 1 stick of cinnamon to the dal for more warm flavors.

* We don't add jaggery and tamarind but if you like the sweet and tangy flavour you can add it.

* You can use 1 teaspoon of sugar instead of jaggery and kokam instead of tamarind paste/ 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. 

* Raw peanuts are also added to varanfal / dal dhokli but at home, we don’t. If you wish to, then cook the peanuts along with the dal in the pressure cooker.