Varan Bhat is a delicious and simple Maharashtrian dish. It is eaten with great relish with onion chutney or potato curry. It can be eaten by pouring ghee on thick dal and rice. We can also make it by adding a tadka of onion, tomato, chilli, ginger and garlic. In cities, it is cooked in a pressure cooker. But even today in villages, tur dal and rice are washed in good water and boiled in separate earthen pots until it is cooked. This method is the oldest and unique. Making it in this way enhances its taste even more.
To make Varan Bhat, add tur dal, tomato, cumin, onion, oil, green chilli, salt and two and a half cups of water in a pressure cooker and mix well and cook till 3 whistles. After this, add turmeric powder and coriander and mix well. Pour this Varan on cooked rice and serve hot by pouring ghee on top. So let's make everyone's favorite Varan Bhat recipe today.
Ingredients:
1 cup Toor dal
1 - 1/2 cups basmati rice (basmati rice),
1 tbsp oil
1 tbsp ghee
1/2 tsp cumin seeds
1/2 tsp mustard seeds
A few curry leaves
A pinch of asafoetida
1 tsp chopped green chilies
1/2 cup finely chopped onions
1 tbsp ginger-garlic paste
1/4 cup finely chopped tomatoes
1/2 tsp turmeric powder
1 tsp coriander-cumin powder
1 tbsp chopped coriander
Salt to taste
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| Maharashtrian Varan Bhat |
Instructions:
To make parboiled rice
To make the Varan Bhat recipe, first wash the basmati rice with clean water and add it to a pressure cooker. Add salt to taste and 2 cups of water.
- Mix everything well and cover it with a lid. Cook on a medium flame till 2 whistles.
- Now let the steam escape and then open the lid. The Bhat for Varan Bhat recipe is ready, so keep it aside.
To make Varan
- In a pressure cooker, add Toor dal, turmeric powder, and 3 cups of water, mix well, and cook till 3 whistles.
- Let the steam escape before opening the lid. Mix well and now keep the cooked dal aside. Let's temper it now.
- Heat oil/ghee in a deep non-stick pan. Add cumin seeds, mustard seeds, curry leaves, asafoetida, green chillies, and onions.
- Fry on medium flame for 1 to 2 minutes. Add ginger garlic paste, tomatoes, and cook on a medium flame till the tomatoes become soft.
- Add coriander, cumin powder, salt to taste, cooked dal, and 1 cup of water. Mix it well. Cook on medium flame for 2 to 3 minutes, stirring occasionally.
- Now garnish it with coriander leaves. Your Maharashtra Varan Bhat is ready to serve.
Serving Suggestions:
- First of all, take rice in a serving bowl, add a tablespoon of dal and ghee to it and mix well. And serve it with potato curry. Ghee is called toop in Maharashtra.
Note:
- Mostly, the varan in Maharashtra is not tempered. It is simply cooked, ghee is heated in a pan, turmeric powder is added to it and stirred once. It is also called feeka (non-tempered) varan.
- In the Maharashtra Varan Bhat recipe, Varan is served with potato curry, which is very tasty to eat.
- You can also serve pickles and papad with Maharashtra Varan Bhat.
- In Maharashtra, Varan Bhat, always keep the varan thick. Do not whisk the dal until it becomes smooth.
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