Varan Bhaat (Maharashtrian Varan Bhaat Recipe)
Recipe for Maharashtrian Varan Bhaat – a flavorful stew crafted from pigeon pea lentils, accompanied by rice.
Ingredients
Ingredients For Varan Recipe
- ½ cup arhar dal (tur dal or pigeon pea lentils)
- 2 cups water for pressure cooking the lentils
- 2 medium tomatoes, chopped or ¾ cup chopped tomatoes
- ¼ teaspoon turmeric powder (haldi)
- salt as required
For Tempering Varan
- ½ teaspoon mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera)
- 1 pinch asafeotida (hing)
- 1 or 2 green chilies, slit (hari mirch)
- 8 to 10 curry leaves (kadi patta)
- 2 tablespoons chopped coriander leaves for garnish
- 2 tablespoons Ghee or 2 tablespoons oil
For The Bhaat Or Steamed Rice
- 1 cup rice
- 2 cups water for pressure cooking
- ½ teaspoon salt or add as required (optional)
Instructions
For Making Varan Recipe
- Rinse the lentils well in water for a couple of times. Then add them in a 2 litre pressure cooker along with chopped tomatoes and turmeric powder.
- Pressure cook the lentils with tomatoes and turmeric powder for 7 to 8 whistles on medium flame.
- When the pressure settles down on its own, open the lid and mash the dal with a wired whisk or wooden spoon. Cover and keep aside.
- If the dal looks thick, then you can add water as required.
- If adding water, then keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin.
- Switch off flame and keep covered.
Tempering Varan
- Heat oil or ghee in a pan.
- Add the mustard seeds first and let them crackle.
- Then add the cumin and crackle them.
- Add the asafoetida, curry leaves and green chilies.
- Fry for a few seconds till the curry leaves become crisp.
- Pour the whole tempering in the dal.
- Cover and let the tempering flavors infuse with the dal for about 5 to 6 minutes.
- Garnish varan bhaat with coriander leaves or stir in the coriander leaves.
- Serve varan bhaat hot with steamed rice.
For Making Bhaat Or Steamed Rice
- Rinse the rice till the water clears from the starch.
- Soak the rice for 20 to 30 minutes.
- After 20 to 30 minutes, heat 2 cups water + ½ teaspoon salt in a deep pot or pan. Let the water come to a boil. Salt is optional and can be skipped.
- After the water has come to a boil, lower the flame. Drain all the water from the rice and add to the hot water.
- Cover pot with a lid and simmer rice on a low to medium-low flame till all the water is absorbed and the rice grains are cooked well and fluffy.
- In between do check a couple of times. If you feel the water is less and the rice grains are not cooked, then you can add some more water. Then gently mix with a fork. Cover and continue to cook.
- Once the rice grains are tender and cooked well, fluff rice with a fork.
- Serve hot steamed rice with dal varan. You can top a bit of ghee on varan while serving.
Nutrition
Calories: 339kcalCarbohydrates: 71gProtein: 11gFat: 1gSaturated Fat: 1gSodium: 969mgPotassium: 265mgFiber: 7gSugar: 4gCalcium: 59mgIron: 2mg
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