Varan Fal

papad

              This lockdown blessed me a long stay at my hometown. Beautiful childhood memories, simple homemade food and long chat with neighbours who are family now! My neighbour Aunt cooks amazing food. When I was child I used to play knowingly in front of her house every evening hoping she would call me inside and feed me that aromatic, mouthwatering dish whatever she has made for dinner. And this trick worked always.. 😉

               Varan fal is one of the comfort dish I always adore. This is something special because every house has it's own version of Varan fal. Today my Aunt made varan fal for me, so how can I forgot this dish to share with you!

             Basic preparations are same in each recipe, just spices or the way of making is varies. My Aunt makes it with mix lentils like toor dal (pigeon pea), chana dal ( Split chickpea), moong dal ( yellow split mung) Urad dal ( Split black gram) are pressure cooked together with turmeric and salt calld varan. Fal is made out of wheat flour dough with crushed carrom seeds ( ajwain) & cumin seeds (jeera) ghee & salt. After dal is cookd now it's time for tarka (tempering)  with oil, cumin seeds (jeera), mustered seeds (Rai/mohori) asefoetida (hing) , salt, red chilli powder, turmeric powder, and cooked dal. To make it little runny water has been added at this point. when dal is boiling, small ball sized portion of dough to are rolled flat and cut into square pieces. Then add those pieces in to boiling dal. After adding all the dough pieces called fal/fale, we let it to cook atleast for 20 -30 minutes. When fal/fale is completely cooked my aunt adds her magic touch with crushed cloves (loung), cinnamon (dalchini), black peppercorns (kali mirch), garlic, & dry coconut. She adds this spices and mix with ready varan fale and cover it for 5-10 minutes. Tadaa!!! finger licking Varan fale is ready! Finely chopped cilantro (coriander/hara dhaniya) makes the dish glamorous 😉.

                 How to eat Varan fale? Dollops of Ghee (clarified butter) is added on it. My aunt prepare garlic oil (lasan cha tel) for it. Just heat oil, add mustered, cumin seeds, asafoetida, red chilli powder and chopped garlic & done! Add this & enjoy! Some prefer it with achar / papad / freshly squeezed lemon/ or even dahi (yoghurt). Use your hands to eat this literally finger licking Varan Fal! 

              This is definitely a non restaurant dish. Only can be made at home. Google for tons of recipes. Each region has it's own take on varan fal aka dal fal at rajasthan, dal dhokli in gujrat, chakolya / varan fal in marathi. Warm Varan fal with chats and friends / family. If you have eaten this in your childhood, then don't forget to cherish warm soupy Vran fal with your beautiful memories. Introduce Varan fal to your kids. I always wanted my kids to enjoy the food, & games, which I grew up eating, & playing with lots of loving people around. 

                  Follow Madhura's recipe on you tube for varan fal recipe. 

                  Comment below if you also adore varan fal as much as me! Or tag us on our insta handle! 

                  Happy eating foodies!!! 😊