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Maharashtrian varan bhaat recipe
US measuring cups are used (1 cup = 240 ml)
Course
Main Course
Cuisine
Indian, Maharashtrian
Prep Time
30
minutes
Cook Time
15
minutes
Total Time
45
minutes
Servings
2
Servings
Calories
136
kcal
Author
Kanan
Ingredients
For pressure cooking:
▢
½
cup
Arhar dal (toor dal or split pigeon peas)
▢
1 ½
cups
Water
▢
¼
teaspoon
Turmeric powder
For varan:
▢
Salt
to taste
▢
1
teaspoon
Jaggery (Gur)
For tempering:
▢
2
teaspoon
Ghee (clarified butter)
or Oil
▢
½
teaspoon
Cumin seeds
▢
½
teaspoon
red chili powder
▢
a pinch
Hing (Asafoetida)
Instructions
Pressure cooking the dal:
Wash toor dal under running cold water till water runs clear.
soak the dal in enough water for at least 30 minutes.
after 30 minutes, discard soaking water.
Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
Close the lid, put the weight on and cook it on medium heat for 3-4 whistles.
let the pressure go down by itself and then open the lid.
Mash the dal well so it will smooth. I have used hand blender, you can use mixer or magic bullet.
Making varan recipe:
Add salt and jaggery. Add extra water if required to make desired consistency.
Again turn the heat to medium and bring the dal to a simmer.
Let it simmer for 3-4 minutes.
Making tempering:
heat the ghee or oil in a small tadka pan.
Once hot add cumin seeds and let them sizzle.
As seeds sizzle, turn off the stove, wait for few seconds.
Then add red chili powder and hing.
Immediately add tadka or tempering to the dal.
Stir well and serve with rice.
Nutrition
Calories:
136
kcal
|
Carbohydrates:
18
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
2.8
g
|
Cholesterol:
11
mg
|
Sodium:
597
mg
|
Potassium:
33
mg
|
Fiber:
1.6
g
|
Sugar:
2.5
g
*Nutrition information is a rough estimate for 1 serving
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