Varan bhaat is a comforting and satisfying Maharashtrian dish and makes a perfect lunch or dinner. This instant pot varan recipe is incredibly easy and quick to make.
1 ½ - 2cupsWaterfor cooking rice (1.5 cups for firm texture rice grains, 2 cups for soft and slightly mushy texture)
For Tempering:
1 ½tablespoonGhee (clarified butter)
1teaspoonCumin seeds
¼teaspoonHing (Asafoetida)
Instructions
Wash toor dal under running cold water until water runs clear or rinse 2-3 times in a bowl until water is not cloudy anymore.
Similarly, wash or rinse the rice. Take that into instant pot steamer insert, and add water and salt. Keep it ready.
Add rinsed toor dal in instant pot liner along with salt, turmeric powder, jaggery and water.
Place a tall rack in the center.
Place rice container on the rack and cover it with a lid.
Cover the instant pot with a lid, and keep the valve to sealing position. Pressure cook on manual (high pressure) for 10 minutes. Let it NPR (Natural pressure release). Once the pin drops open the lid.
Carefully remove the rice container lid. NOTE: The water may be collected on the lid. Make sure not to spill the collected water on the rice. Take the rice container and rack out.
Dal should be cooked and super soft, mushy texture. Using a whisk, start beating, it will mash the soft dal. You’ll have mashed dal yet slightly grainy (not super smooth).
For tempering, heat the small tadka pan on medium heat. Once hot add ghee. Once the ghee is hot add cumin seeds and let them sizzle a bit. Add hing, swirl it around to mix.
Immediately add this tadka to the mashed dal, mix.
Video
Notes
Soaking dal and rice is not required. But if you prefer to soak for 30 minutes then reduce the cooking time to 7 minutes only.
Varan will thicken as it cools down. If serving right away then the given water amount is enough. If serving later (after an hour or the next day) then add ½ to 1 cup of more water. Or add water later while reheating the dal and adjust the consistency.
Cooking varan bhaat on a stovetop pressure cooker: Cook dal for 4-5 whistles and cook the rice separately.