Phodaniche Varan is a traditional recipe from the Maharashtrian Cuisine. It is basically an aromatic and flavorful tempered tuvar dal (split pigeon pea) curry. Phodaniche Varan is mildly sweet, a bit tangy and spicy in taste. It is usually paired with steamed rice topped with a dollop of sajuk tup (homemade clarified butter) and this combo is a comfort food for most of the Maharashtrian families and we have it almost daily.
What is Phodaniche Varan?
Varan translates to boiled lentil and phodani is tempered in Marathi Language, so basically, Phodaniche varan is a flavorful tempered lentil curry made using boiled Tuvar dal / split Pigeon peas. Phodaniche varan is typically served with steamed rice and topped with a dollop of sajuk tup (homemade clarified butter / ghee) and is a part of every day meal from the Maharashtrian Cuisine.
Phodaniche varan is a flavorful lentil curry and is mildly sweet , tangy and spicy in taste. It gets it typical taste and aroma from the two special ingredients, coconut and kokum. Every Maharashtrian family will have their own version of phodaniche varan which is adapted as per the taste and the liking of the family members. My version of phodaniche varan is tempered using ghee.
Dietary Notes: Phodaniche Varan is a
- Healthy lentil curry
- Vegetarian side dish
- Kid friendly
- Dish from Maharashtrian Cuisine
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients:
- 1/2 cup split pigeon pea/ arahar dal / tuvar dal
- 4-5 garlic cloves
- 1/2 inch ginger
- 3-4 flakes of dry coconut
- 2 green chilies, finely chopped
- 1 sprig curry leaves
- 1 small tomato finely chopped
- Pinch of Asafoetida / Hing
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 2 kokum petals
- 1 tablespoon jaggery
- 1-2 tablespoon fresh coriander, finely chopped
- 1 tablespoon ghee
- Salt to taste
Method:
- Take measured dal in a container and rinse under running water until the water runs clear. Add around 1 cup water to it followed by turmeric powder and few drops of oil/ghee. If time permits allow the dal to soak for 15-20 minutes.
- Pressure cook the dal for 2 whistles and then simmer for another 5 minutes. Meanwhile, in a mixer grinder, make a paste of ginger, garlic and coconut flakes without adding water..
- Heat ghee in a pressure cake. Add mustard seeds to it. Once the seeds splutter add cumin seeds along with asafoetida.
- Next, add in curry leaves and chopped green chilies. Saute for few seconds. Now tip in chopped tomatoes. Fry the tomatoes for about a minute before adding the ginger garlic and coconut paste.
- Stir fry for a couple of seconds.
- Now add the mashed tuvar dal followed by a cup of water.
- Add little jaggery, kokum petals and salt to taste.
- Allow the dal to cook for around 3-4 minutes on low to medium flame.
- Add finely chopped coriander and put off the flame.
- Serve the healthy and delicious phodaniche varan with steamed rice topped with a dollop of ghee!
Would love to hear from you !
I hope you would love trying out this healthy and delicious Phodaniche Varan from the Maharashtrian Cuisine. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.
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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !
Happy Cooking !
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Regards
Poonam Bachhav
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Such a simple but lovely and comforting dal! It sounds quite similar to the sweetish Gujarati dal. The addition of dry coconut and kokum is very interesting.
ReplyDeleteThank you Priya. Dry coconut and kokum does add a distinct flavor to the dal. Do give it a try.
DeleteMaharashtrian dal fry looks very inviting Poonam, wanna have this with some hot steamed rice. Kokum petals added in it made this dal something different than other dal recipes.
ReplyDeleteYou ate right Aruna, addition of kokum makes it distinct. Phodaniche varan tastes best with steamed rice topped with dollop of ghee.
DeleteDal looks so inviting.. I never tried kokum in cooking though loved the kokam juice that we used to get in Mumbai.. will love to try your version of dal which sounds so delectable with steamed rice..
ReplyDeleteThanks Swati. This Maharashtrian dal tastes great with steamed rice. Do trybout this version with kokum. We also love the kokum sharbat to the core
Deletethat varan + bhath and some curry or phulkas would make for such a delish meal... very interesting addition of kokum n coconut here, Poonam!
ReplyDeleteThis dal looks so inviting. Served with dollop of home made ghee is a match made in heaven . I like the idea of using dry coconut flakes. I have never used ko Kokum. Need to find it here. Would love to try your version.
ReplyDeleteMaharashtrian dal fry looks so inviting and different from what we make. So flavorful with the addition of kokum and coconut. Bookmarking to try soon.
ReplyDelete