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Varan Bhat Recipe (Varan Recipe)
Varan is a simple to make lentil preparation where the lentils are cooked until mushy and later tempered with spices and herbs. Bhat or Bhaat means steamed rice. Thus Varan Bhat means the tempered lentils stew served with steamed rice. This is a Maharashtrian style recipe of a delicious, flavorful lentil stew or dal made with tur dal/tuvar dal (pigeon pea lentils).
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 3
Calories: 419 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For cooking lentils
- ½ cup tur dal (tuvar dal or pigeon pea lentils)
- 2 cups water - for pressure cooking the lentils
- ¾ cup tomatoes - chopped
- ¼ teaspoon turmeric powder
- salt as required
For tempering varan
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 pinch asafeotida (hing)
- 1 or 2 green chilies - slit
- 8 to 10 curry leaves
- 2 tablespoons Coriander leaves - chopped, for garnish
- 2 tablespoons ghee or 2 tablespoons oil
For the bhaat (steamed rice)
- 1 cup rice - short or medium-grained or basmati rice
- 2 cups water - for cooking rice in a pan, or add as required
- ½ teaspoon salt or add as required, (optional)
Instructions
For making varan
- Rinse the lentils well in water for a couple of times. Then add them in a 2 litre stovetop pressure cooker together with chopped tomatoes and turmeric powder.
- Pressure cook the lentils with tomatoes and turmeric powder for 7 to 8 whistles on medium heat.
- When the pressure falls naturally in the cooker, open the lid and mash the dal with a wired whisk or wooden spoon. Cover and set the mashed lentils aside.
- If the dal looks thick, then you can add water as needed to get the right consistency, which is a medium consistency.
- If adding water, then simmer lentils on low heat until you get the desired consistency, which is neither thick nor thin.
- Turn off the heat and keep the cooked lentils covered with a lid.
Cup of Yum
Tempering varan
- Heat oil or ghee in a small frying pan.
- Add the mustard seeds first and let them crackle.
- Next add the cumin seeds and crackle them.
- Add the asafoetida, curry leaves and green chilies.
- Fry for a few seconds till the curry leaves become crisp.
- Turn off heat and pour this entire tempering mixture into the cooked lentils.
- Cover and let the tempering flavors infuse with the varan (dal) for about 5 to 6 minutes.
- Garnish varan with coriander leaves or mix in the coriander leaves.
- Serve piping hot Varan (lentil stew) with Bhaat (steamed rice). You can also enjoy the Varan with chapati.
For making bhaat or steamed rice
- Rinse the rice until the water is clear of the starch.
- Soak the rice in enough water for 20 to 30 minutes.
- After 20 to 30 minutes, drain all the water and set the rice aside.
- Heat 2 cups water and ½ teaspoon salt in a deep pot or pan. Let the water come to a boil. Salt is optional and can be omitted.
- Add less or more water depending on the type and quality of rice you have used.
- After the water has come to a boil, lower the heat.
- Cover pot with a lid and simmer rice on a low to medium-low heat until all the water is absorbed and the rice grains are cooked tender, soft and fluffy.
- In between do check a couple of times. If you feel the water has reduced and the rice grains are undercooked, then you can add some more water. Gently mix with a fork. Cover and continue to cook.
- Once the rice grains are tender and softened well, fluff rice with a fork.
- Serve hot steamed rice with the dal varan. You can drizzle a bit of ghee on the Varan Bhat while serving.
Notes
- Tips For Varan
- Tips For pressure Cooking Rice
- You can also add 1 or 2 tablespoons fresh grated coconut toward the end in this varan recipe.
- If you want you can add some goda masala also in the dal.
- 2 to 3 slightly crushed garlic cloves can be added if making varan for regular days. While tempering, add the garlic along with the curry leaves and green chilies. Fry till garlic turns light golden and then add the tempering in the dal varan.
- Pressure cook the rice with 2 cups water for 2 to 3 whistles. Use a 2 to 3 litre stovetop pressure cooker for cooking rice.
- For separate grains add 1.5 cups water and pressure cook for 1 to 2 whistles on medium to medium-high heat
- For a more softer texture add 2.25 cups water and pressure cook for 2 to 3 whistles.
Nutrition Information
Calories
419kcal
(21%)
Carbohydrates
69g
(23%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
26mg
(9%)
Sodium
967mg
(40%)
Potassium
177mg
(5%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
434IU
(9%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.04mg
Vitamin B3 (Niacin)
32mg
Vitamin B6
0.1mg
Vitamin C
64mg
(71%)
Vitamin E
0.3mg
Vitamin K
4µg
Calcium
63mg
(6%)
Vitamin B9 (Folate)
325µg
Iron
2mg
(11%)
Magnesium
27mg
Phosphorus
87mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 419
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 69g | 23% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 967mg | 40% |
| Potassium | 177mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 434IU | 9% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.04mg | |
| Vitamin B3 (Niacin) | 32mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 64mg | 71% |
| Vitamin E | 0.3mg | |
| Vitamin K | 4µg | |
| Calcium | 63mg | 6% |
| Vitamin B9 (Folate) | 325µg | |
| Iron | 2mg | 11% |
| Magnesium | 27mg | 7% |
| Phosphorus | 87mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.