Varan
A simple, comforting Maharashtrian dal made from split pigeon peas. Lightly seasoned with turmeric and asafoetida, this soothing lentil dish is a staple in festival feasts, traditionally served with steamed rice and a dollop of ghee.
For 4 servings
3 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Dal
- b.Rinse the toor dal thoroughly under cold running water until the water runs clear. Soaking the dal for 30 minutes is optional but recommended for faster cooking.
- c.Drain the dal and transfer it to a pressure cooker.
- d.Add 2 cups of water, turmeric powder, and hing to the cooker.
- e.Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
- 2
Step 2
- a.Mash and Simmer
- b.Allow the pressure to release naturally from the cooker. This ensures the dal is perfectly cooked.
- c.Open the lid and, while the dal is still hot, use a whisk or an immersion blender to mash it into a smooth, creamy paste. There should be no whole lentils visible.
- d.Place the cooker back on the stove over low heat.
- e.Pour in the remaining 2 cups of hot water, salt, and the optional jaggery. Stir well to combine everything.
- f.Bring the mixture to a gentle boil and let it simmer for 5-7 minutes, stirring occasionally, until it reaches a smooth, flowing, soupy consistency.
- 3
Step 3
- a.Serve
- b.Turn off the heat. Pour the hot varan into serving bowls.
- c.Just before serving, add a generous dollop of ghee to each bowl.
- d.Serve immediately with hot steamed rice (bhaat) for a classic Maharashtrian meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest texture, always mash the dal when it is piping hot.
- 2Use hot water to adjust the consistency. Adding cold water can alter the taste and texture of the dal.
- 3The simplicity of Varan is its charm. Avoid adding extra spices like cumin or mustard seeds to maintain its authentic taste.
- 4Don't skip the hing (asafoetida); it is essential for the characteristic flavor and aids in digestion.
- 5The final addition of ghee is crucial as it melts into the hot dal, releasing a beautiful aroma and adding richness.
Adapt it for your goals.
Flavor Addition
Add a small, 1/2-inch piece of peeled ginger while pressure cooking the dal for a subtle, warming flavor.
For Babies/ToddlersFor Babies/Toddlers
This dal is excellent for young children. Simply skip the salt and jaggery, and serve it plain or mixed with soft-cooked rice.
Tempered Version (Amti)Tempered Version (Amti)
For a different dish called 'Amti', you can add a tempering (tadka) of ghee, mustard seeds, cumin seeds, curry leaves, and a pinch of red chili powder.
Why this is on our healthy list.
Excellent Source of Protein
Toor dal is a fantastic source of plant-based protein, which is crucial for muscle repair, building tissues, and overall body function.
Promotes Digestive Health
The simple preparation, combined with the digestive properties of hing (asafoetida) and high fiber content, makes Varan very easy on the stomach and beneficial for gut health.
Boosts Energy Levels
Lentils are a good source of complex carbohydrates, which provide a steady release of energy, keeping you feeling full and energized for longer.
Rich in Micronutrients
Varan provides essential micronutrients like folate, iron, magnesium, and potassium, which are vital for various bodily functions, including blood formation and heart health.
Frequently asked questions
Varan is unique in its simplicity. Unlike most other dals, it does not have a 'tadka' (tempering of spices in hot oil or ghee). Its flavor comes purely from the cooked lentils, turmeric, and hing, making it very light and soothing.