Gola Varan

A thick variant of dal cooked with the common aromatics that can be served with bhakris or rotis. A very rural preparation that is usually made with vegetables are scarce. Kala masala and jaggery add that extra zing that can satiate the most discerning palate.

By Sanjeev Kapoor 12 Jun 2024 in Recipes Dals and Kadhis

New Update

Main ingredients	Split pigeon peas (toova dal), Mustard seeds, Cumin seeds, Green chillies, Onions, Asafoetida, Turmeric powder, Red chilli powder, Jaggery, Kala Masala, Fresh coriander leaves
Cuisine	Maharashtrian
Course	Dals and Kadhis
Prep time	30-35 minutes
Cook time	10-15 minutes
Serve	4
Taste	Savoury
Level of cooking	Easy
Others	Vegetarian

Ingredients

2½ cups cooked split pigeon peas (toovar dal)
2 tablespoons oil
1 teaspoon mustard seeds
1¼ teaspoons cumin seeds
2 green chillies, chopped
2 medium onions, chopped
Salt to taste
¼ teaspoon asafoetida (hing)
¼ teaspoon turmeric powder
1½ teaspoons red chilli powder
2 teaspoons chopped jaggery
1 teaspoon kaala masala
2 tablespoons chopped fresh coriander leaves
Bhakri for serving

Method

Heat oil in a kadai, add mustard seeds and once they start to splutter, add cumin seeds and green chillies, mix and sauté for a few seconds.
Add onions and salt and sauté till the onions are golden brown.
Add asafoetida, turmeric powder and red chilli powder and mix well.
Add the cooked dal and jaggery and mix well. Cook on medium heat till the mixture is thick.
Add kaala masala and coriander leaves and mix.
Transfer the dal into a serving bowl and serve hot with bhakri.

#Asafoetida #Cumin seeds #Fresh coriander leaves #Green chillies #Mustard seeds #Onions #Red chilli powder #Turmeric powder #Jaggery #Kala masala #Split pigeon peas (toovar dal)