Maharashtrian cuisine refers to the food and cooking style of the state of Maharashtra, located in the western part of India. The cuisine is diverse, and flavorful, and includes a variety of vegetarian and non-vegetarian dishes. Varanphal is a popular Maharashtrian dish that has been enjoyed by generations of people in the region. It is a delicious and nutritious meal that is loved by people of all ages. But have you ever wondered about the history of this dish and how it came to be?
The origin of Varanphal dates back to the ancient times of Maharashtra. Maharashtrian cuisine has always been known for its simplicity and unique blend of spices. The use of local ingredients and traditional cooking techniques has resulted in the creation of some of the most delicious and nutritious dishes in India. Varanphal is one such dish that has stood the test of time and has become a staple in the Maharashtrian diet.
The history of Varanphal can be traced back to the Vedic period when it was believed to be a favourite dish of Lord Vishnu. According to mythology, Lord Vishnu is said to have loved lentils and vegetables, and Varanphal was one of his favourite dishes. The dish is also mentioned in the ancient Sanskrit text, ‘Charaka Samhita’, which is a treatise on Ayurveda.
During the reign of the Maratha empire, Varanphal became a popular dish among the common people. The Marathas were known for their love of good food and their patronage of the arts. The dish was served in the courts of the Maratha kings and was also a favourite among the soldiers in the Maratha army
The word Varanphal comes from two Marathi words, ‘Varan’ which means lentils and ‘Phal’ which means vegetables. Lentils and vegetables are the main ingredients of this dish, which is usually served with rice. The dish is made by boiling lentils and adding a variety of vegetables such as eggplant, pumpkin, drumsticks, and tomatoes, along with a special blend of spices.
Maharashtrian cuisine is known for its unique flavours, bold spices, and the use of local and seasonal ingredients. The cuisine has a diverse range of dishes that include vegetarian and non-vegetarian options. One of the key features of Maharashtrian cuisine is its use of spices, which are used in varying quantities to create a range of flavours and heat levels. Some of the most commonly used spices in Maharashtrian cuisine include mustard seeds, cumin, coriander, turmeric, asafoetida, and red chilli powder. Another unique feature of Maharashtrian cuisine is its emphasis on simplicity and health. Many dishes are prepared using minimal ingredients and cooking techniques to retain the natural flavour and nutrients of the ingredients. Maharashtrian cuisine also has a rich history and cultural significance. Many dishes are associated with festivals, religious ceremonies, and special occasions, and are prepared using traditional methods and ingredients. Overall, the speciality of Maharashtrian cuisine lies in its unique blend of flavours, spices, and cultural significance, making it a popular and beloved cuisine not only in Maharashtra but also across India and the world. One such dish from Maharashtrian cuisine is the Varanphal. This article discusses everything you need to know about it.
The preparation of Varanphal is quite simple and can be done in a few easy steps. Let's take a look at the recipe for Varanphal.
Ingredients:
•1 cup toor dal (split pigeon peas)
•1 onion, chopped
•1 tomato, chopped
•2 green chillies, chopped
•1 tsp ginger-garlic paste
•1 tsp cumin seeds
•1 tsp mustard seeds
•1/2 tsp turmeric powder
•Salt to taste
•Oil for cooking
•Water as required
For the Phal:
•1 ridge gourd, peeled and chopped
•1/2 cup roasted peanuts or groundnuts
•1 onion, chopped
•1 tomato, chopped
•2 green chillies, chopped
•1 tsp ginger-garlic paste
•1 tsp cumin seeds
•1 tsp mustard seeds
•1/2 tsp turmeric powder
•Salt to taste
•Oil for cooking
•Water as required
Method:
•To make the varan, wash the toor dal and soak it in water for 30 minutes. Drain the water and add the dal to a pressure cooker. Add 2 cups of water, chopped onion, chopped tomato, green chillies, ginger-garlic paste, cumin seeds, mustard seeds, turmeric powder, and salt to taste. Mix well.
•Pressure cook the dal for 3-4 whistles or until it is cooked completely. Once the pressure is released, open the cooker and mix the dal well.
•For the phal, heat some oil in a pan and add cumin seeds and mustard seeds. Once they start spluttering, add chopped onion, chopped tomato, green chillies, ginger-garlic paste, and turmeric powder. Saute for a few minutes until the onions are translucent.
•Add the chopped ridge gourd and roasted peanuts or groundnuts to the pan. Mix well and add water as required. Cover the pan and cook on low flame until the ridge gourd is cooked completely.
•Once the phal is ready, mix it with the varan and give it a good stir. Adjust the seasoning if required.
•Serve hot with steamed rice or roti.
Varanphal is a perfect combination of protein, fibre, and other essential nutrients. Toor dal is a great source of protein, while the ridge gourd and peanuts provide fibre and other essential nutrients. This dish is not only delicious but also healthy and wholesome.
Best Ways To Enjoy Varanphal
This dish can be enjoyed in many different ways. Here are some of the best ways to enjoy Varanphal:
•With steamed rice: Varanphal is traditionally served with steamed rice, and this is one of the best ways to enjoy this dish. The combination of the creamy dal and the spicy phal with the fluffy rice is simply amazing.
•With roti: If you prefer roti over rice, you can also enjoy Varanphal with roti or any Indian bread of your choice. The soft and fluffy roti complements the rich flavours of the dal and the phal.
•With papad: Varanphal tastes great with crispy papad on the side. The combination of the soft dal, the crunchy phal and the crispy papad is simply amazing.
•As a soup: You can also enjoy Varanphal as a soup by adding some extra water or stock to the dal and the phal. This makes for a comforting and wholesome soup that is perfect for a cold day.
•As a dip: Varanphal can also be enjoyed as a dip with some crispy chips or veggies. You can blend the dal and the phal together to create a smooth and creamy dip that is perfect for snacking.
•With some pickle: You can also enjoy Varanphal with some pickle on the side. The tangy and spicy flavours of the pickle complement the rich and creamy flavours of the dal and the phal.
•With some yoghurt: Varanphal tastes great with some plain yoghurt on the side. The cool and creamy yoghurt balances out the spicy and rich flavours of the dal and the phal.
In conclusion, there are many different ways to enjoy Varanphal. Whether you prefer it with rice, roti, as a soup, dip or with some pickle or yoghurt, this delicious Maharashtrian dish is sure to delight your taste buds. So, give it a try and enjoy it in your own favourite way.