Recipe for Varan Phal
Varan Phal is the Indian version of Pasta. Wheat dough is rolled, flattened and cooked in a soupy lentil gravy to make a heart-warming dish.
Equipment
- Pressure Cooker
- Pan
- Rolling pin and board
- Knives and Cutting Board
- Mixing bowl
Ingredients
- Sambar
- Wheat Flour Dough
- Fresh Coriander Leaves; for garnishing
Tempering Ingredients
- 1 tbsp Sesame Oil
- 10-12 Curry Leaves
- 10-15 Raw Peanuts
- 1 tsp Cumin Seeds/Mustard Seeds
- ⅓ tsp Asafoetida
Instructions
- Prepare Sambar.
- Prepare wheat flour dough by combining whole wheat flour and water and kneading them to a smooth dough. Rest the dough for about 15 minutes before rolling.
- In a wide pan, transfer the sambar and boil it. If it is thick, add water and dilute it.
- Roll the wheat flour dough. If you roll it thin, it will cook faster.
- Cut it into pieces using a knife.
- When the sambar comes to a boil, add the cut pieces and cook them on medium heat in the sambar.
- The pasta would take about 15-18 minutes to cook fully.
- At any point, if you feel that the sambar has thickened too much, add boiling water and continue cooking.
- Once cooked, taste and check the salt. If needed, add a bit more.
- Prepare the tempering by frying all the tempering ingredients on medium heat.
- For serving, portion out the cooked pasta in sambar. To each portion, add the tempering and garnish with fresh coriander leaves and serve.