Simple Varan Bhaat [Maharashtrian Varan Recipe]

Delicious Varan Bhaat recipe, a comforting Maharashtrian meal made effortlessly! Try this simple dal (lentil) recipe for a wholesome meal tonight.

Varan Bhaat is a classic Maharashtrian dish that consists of plain dal (varan) served with steamed rice (bhaat). It is a staple and common part of everyday Maharashtrian cuisine. Many households prepare it regularly for lunch or dinner.

It can be enjoyed on various occasions, from everyday meals to special celebrations and religious events in the Maharashtrian culture.

It is often made during Maharashtrian festivals like Ganesh Chaturthi, Gudi Padwa, and Makar Sankranti. It's considered an auspicious dish and is offered as naivedya (food offering) to deities during these festivals.

Varan Bhaat is served during special occasions such as weddings, anniversaries, and family gatherings as a part of the celebratory meal.

It is sometimes prepared in large quantities and offered as prasad (sanctified food) in temples, especially on festival days.

Varan Bhaat is also prepared when someone is feeling unwell or needs comfort food because it is mild, easy to digest, and soothing.

Due to its simplicity and quick preparation, Varan Bhaat is a go-to dish on busy weekdays when there's limited time for cooking an elaborate meal.

Jump to:

• What Is Varan Bhaat
• Ingredients For Varan Bhaat Recipe
• Varan Bhaat [Maharashtrian Varan Recipe]
• Instant Pot Varan Bhaat
• Storage
• Tips
• FAQ's
• Maharashtrian Recipes
• Simple Varan Bhaat [Maharashtrian Varan Recipe]
• Indian Dal Recipes

What Is Varan Bhaat

Varan Bhaat is a traditional Maharashtrian dish from the western region of India. It consists of two main components:

Varan: Varan refers to a simple and mild lentil soup made primarily from split yellow pigeon peas (toor dal).

The dal is cooked until soft, with a pinch of turmeric, and then tempered with spices like mustard seeds, cumin seeds, green chilies, and sometimes garlic.

Ghee is commonly used for tempering, which adds richness to the dish.

Bhaat: Bhaat simply means rice in Marathi, which is the language of Maharashtra. In the context of Varan Bhaat, it refers to plain steamed rice.

The rice is usually served alongside the varan, and the two are often eaten together as a comforting and wholesome meal.

Varan Bhaat is a staple in Maharashtrian cuisine and is known for its simplicity and balanced flavors. It's commonly enjoyed as part of daily meals but can also be prepared for special occasions and festivals.

The mild and nutritious nature of this dish makes it a favorite among many in the region.

Ingredients For Varan Bhaat Recipe

Here's a description of the ingredients used in Varan Bhat:

Toor Dal (Split Yellow Pigeon Peas): Toor dal is the primary ingredient in Varan Bhat. It's a split lentil that is rich in protein, dietary fiber, and various essential nutrients. When cooked, it becomes soft and creamy, forming the base of the dish.

Turmeric Powder: Turmeric powder adds color and flavor to the dish. It also has anti-inflammatory properties and is used for its health benefits.

Ghee: Ghee is clarified butter that's used for tempering in Varan Bhat. It imparts a rich, nutty flavor to the dish and adds a touch of richness.

Cumin Seeds (optional): These are commonly used for tempering the dal. They release their unique flavors when heated in oil or ghee and add a pleasant crunch to the dish.

Asafoetida (Hing): Asafoetida is a resin with a pungent aroma. It's used sparingly in Varan Bhat to enhance the flavor and aid in digestion.

Garlic (optional): Minced garlic cloves are sometimes added to the tempering for extra flavor. This is optional and can be omitted for a milder taste or for preparing this dish for festivities.

Red Chili Powder (optional): If you prefer a spicier Varan Bhat, you can add red chili powder to the tempering for an extra kick.

These ingredients come together to create the delightful flavors and textures of Varan Bhat, making it a comforting and satisfying meal in Maharashtrian cuisine.

Varan Bhaat [Maharashtrian Varan Recipe]

Varan Bhaat is a classic Maharashtrian dish that consists of plain dal (varan) served with steamed rice (bhaat). It's a simple and comforting meal that is commonly prepared in Maharashtrian households. Here's a basic recipe for Varan Bhaat:

Wash the toor dal (split pigeon peas) thoroughly under running water until the water runs clear. Soak the dal in water for 30 minutes.

In a pressure cooker or a deep saucepan, drain the dal and add it along with 2 cups of water, turmeric powder, a pinch of asafetida, and salt to taste. Cook until the dal becomes soft and mushy. If using a pressure cooker, cook for about 3-4 whistles. If using a saucepan, it may take about 20-25 minutes.

Once the dal is cooked, use a whisk or a ladle to blend it to a smooth consistency. If it's too thick, you can add more hot water to reach your desired consistency. Keep it aside.

For the tempering (tadka), heat ghee or oil (for vegan) in a small pan over medium heat. Add cumin seeds and let them splutter.

Add asafoetida (hing), and minced garlic (if using). Sauté for a minute or two until the garlic turns fragrant and slightly golden. Turn off the heat and add red chili powder (if using).

Pour this tempering mixture into the cooked dal (varan) and mix well. Add salt to taste and adjust the consistency with water if needed. Simmer the dal for a few more minutes.

For the rice (bhaat), wash the rice under running water until the water runs clear. Soak the rice for 30 minutes.

In a separate pot, bring 2 cups of water to a boil. Drain the rice and add it to the boiling water and salt to taste. Cook the rice on low heat with the lid on until it's fully cooked and the grains are separate.

Serve the hot Varan Bhaat by placing a portion of rice on a plate and topping it with the prepared dal. You can garnish it with some chopped coriander leaves if desired.

Varan bhaat is often served with a dollop of tup (ghee), lonache (lemon pickle), papad, and batata bhaji.

Enjoy this wholesome and comforting Maharashtrian meal!

Instant Pot Varan Bhaat

Making Varan Bhaat in an Instant Pot using the pot-in-pot (PIP) method for rice is a convenient way to prepare both the dal (varan) and rice simultaneously. Here's how to do it:

Prepare the Varan (Dal): Rinse the toor dal under running water until the water runs clear. In the Instant Pot insert, add the rinsed dal, 2 cups of water, turmeric powder, pinch of asafetida, and salt to taste. Mix well.

Prepare the Rice (Pot-in-Pot): Rinse the basmati rice under running water until the water runs clear. In a stainless steel or heatproof container suitable for the Instant Pot (PIP container), add the rinsed rice, 1.25 cups of water, and salt. Mix well.

Cook the Varan Bhaat: Place a trivet or a steam rack inside the Instant Pot. Place the container with the rice on top of the trivet. Close the Instant Pot lid and set the steam release handle to the sealing position.

Pressure cook on high for 4 minutes (manual/pressure cook mode). Allow for a natural pressure release for 10 minutes, and then release any remaining pressure manually.

Tempering: Open the Instant Pot, Carefully remove the PIP container with the rice from the Instant Pot. Fluff the cooked rice with a fork.

Use a whisk or ladle to blend the dal to a smooth consistency, and keep it aside.

For the tempering (tadka), heat ghee or oil (for vegan) in a small pan over medium heat. Add cumin seeds and let them splutter.

Add asafoetida (hing), and minced garlic (if using). Sauté for a minute or two until the garlic turns fragrant and slightly golden. Turn off the heat and add red chili powder (if using).

Pour this tempering mixture into the cooked dal (varan) and mix well. Add salt to taste and adjust the consistency with water if needed. Simmer the dal for a few more minutes.

Serve: Serve the hot Varan Bhaat by placing a portion of rice on a plate and topping it with the prepared dal. Optionally, garnish with freshly chopped coriander leaves.

Varan bhaat is often served with a dollop of tup (ghee), lonache (lemon pickle), papad, and Batata Bhaji.

Enjoy your Instant Pot Varan Bhaat with perfectly cooked rice using the pot-in-pot method. You can also cook rice separately in Instant Pot.

Storage

To store Varan Bhaat, place any leftovers in an airtight container and refrigerate them promptly. When properly stored, it can be kept in the refrigerator for up to 2-3 days, but for the best flavor and quality, consume it within 1-2 days.

Tips

Here are some tips to help you make delicious Varan Bhaat:

Wash the Dal: Thoroughly wash the toor dal (split pigeon peas) before cooking to remove any dirt or impurities.

Consistency: Adjust the consistency of the dal to your liking by adding more or less water. Some prefer it thicker, while others like it thinner.

Tempering: Pay attention to the tempering (tadka) as it imparts flavor to the dish. Ensure the mustard seeds and cumin seeds splutter and that the tempering ingredients are well-roasted.

Spice Level: Adjust the use of red chili powder to control the spiciness of the dish according to your taste.

Ghee: Using ghee for the tempering adds a rich flavor. If you prefer a vegan option, you can use oil, but ghee is traditional and adds a unique taste.

Garnish: Freshly chopped coriander leaves and a squeeze of lemon juice can elevate the flavor and freshness of the dish.

Serve Hot: Varan Bhaat is best enjoyed when served hot, so try to serve it immediately after preparation.

Leftovers: When reheating leftovers, add a little water to the dal, as it tends to thicken when stored in the refrigerator.

By following these tips, you can make a delicious and flavorful Varan Bhaat that suits your taste and preferences.

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Maharashtrian Recipes

Indian Dal Recipes