Varan Bhaat Maharashtrian Varan Bhaat Recipes

VARAN BHAAT (MAHARASHTRIAN VARAN BHAAT RECIPE)

Steps:

• Rinse the lentils well in water for a couple of times. Then add them in a 2 litre pressure cooker along with chopped tomatoes and turmeric powder.
• Pressure cook the lentils with tomatoes and turmeric powder for 7 to 8 whistles on medium flame.
• When the pressure settles down on its own, open the lid and mash the dal with a wired whisk or wooden spoon. Cover and keep aside.
• If the dal looks thick, then you can add water as required.
• If adding water, then keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin.
• Switch off flame and keep covered.
• Heat oil or ghee in a pan.
• Add the mustard seeds first and let them crackle.
• Then add the cumin and crackle them.
• Add the asafoetida, curry leaves and green chilies.
• Fry for a few seconds till the curry leaves become crisp.
• Pour the whole tempering in the dal.
• Cover and let the tempering flavors infuse with the dal for about 5 to 6 minutes.
• Garnish varan bhaat with coriander leaves or stir in the coriander leaves.
• Serve varan bhaat hot with steamed rice.
• Rinse the rice till the water clears from the starch.
• Soak the rice for 20 to 30 minutes.
• After 20 to 30 minutes, heat 2 cups water + ½ teaspoon salt in a deep pot or pan. Let the water come to a boil. Salt is optional and can be skipped.
• After the water has come to a boil, lower the flame. Drain all the water from the rice and add to the hot water.
• Cover pot with a lid and simmer rice on a low to medium-low flame till all the water is absorbed and the rice grains are cooked well and fluffy.
• In between do check a couple of times. If you feel the water is less and the rice grains are not cooked, then you can add some more water. Then gently mix with a fork. Cover and continue to cook.
• Once the rice grains are tender and cooked well, fluff rice with a fork.
• Serve hot steamed rice with dal varan. You can top a bit of ghee on varan while serving.