Varan
Veg
A simple, unspiced toor dal cooked to a silky softness with turmeric and a ghost of asafoetida, finished with a spoon of ghee — the soul of the Maharashtrian home plate. Always served first over rice with a pour of ghee before the rest of the meal arrives, varan is the quiet anchor around which the entire Marathi thali is built.
Cuisines
Malvani
Vidarbha
Saraswat
Gujarati
Kolhapuri
Maharashtrian
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | toor dal (pigeon peas) |
| 3 cups | water |
| 1/4 teaspoon | turmeric powder |
| 1 tablespoon | ghee |
| 1/2 teaspoon | mustard seeds |
| 1/4 teaspoon | asafoetida (hing) |
| 6-8 | curry leaves |
| 1 small | green chili, slit |
| 1 tablespoon | jaggery |
| 1 teaspoon | salt or to taste |
| 1 tablespoon | freshly chopped coriander leaves |
Instructions
- 1 Wash the toor dal thoroughly under running water until the water runs clear.
- 2 In a pressure cooker, add the washed toor dal, 3 cups of water, and turmeric powder.
- 3 Pressure cook the dal on medium heat for 3-4 whistles or until the dal is soft and mushy.
- 4 Once the pressure releases naturally, open the lid and mash the dal with a spoon or whisk until smooth.
- 5 In a separate pan, heat ghee over medium heat.
- 6 Add mustard seeds and let them splutter.
- 7 Add asafoetida, curry leaves, and slit green chili. Sauté for a few seconds.
- 8 Pour this tempering over the cooked dal.
- 9 Add jaggery and salt to the dal. Mix well and bring it to a boil.
- 10 Simmer for 5-7 minutes, allowing the flavors to meld.
- 11 Garnish with freshly chopped coriander leaves before serving.
Tips
For a richer flavor, add a pinch of cumin seeds to the tempering.