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Varan Bhaat (Maharashtrian Varan Bhaat Recipe)

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Recipe for Maharashtrian Varan Bhaat - a flavorful stew crafted from pigeon pea lentils, accompanied by rice.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine Indian
Servings 3
Calories 339 kcal

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
Keyword Varan Bhaat
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