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.

Prep Time 5

Cook Time 10

Soaking Time 30

Total Time 45

Equipment

Instant Pot

Ingredients

To pressure cook the Varan (dal)

▢ 1 cup toor dal tuvar dal (arhar dal, split pigeon dal)
▢ ¼ teaspoon turmeric powder
▢ 1 teaspoon salt
▢ 3 cups water
▢ pinch asafoetida (hing)

For tempering (tadka) the Varan (dal)

▢ 2 tablespoon ghee
▢ 1 teaspoon cumin seeds (jeera)
▢ 2-3 cloves garlic, minced (optional)
▢ ½ teaspoon red chili powder (optional)

For Rice (Bhaat)

▢ 1 cup rice using basmati rice
▢ ¼ teaspoon salt adjust to taste
▢ 1 teaspoon oil or ghee optional

Instructions

Prep 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.
Wash the rice under running water until the water runs clear. Soak the rice in water for 30 minutes.

Stovetop Varan (dal) Recipe

To a pressure cooker or a pot, add drained dal, 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 pot, 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 tempering the Varan (optional):

For the tempering (tadka), heat ghee or oil (for vegan) in a small pan over medium heat. Add cumin seeds and let them splutter.
(Optional): Add minced garlic, and 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 over the cooked dal (varan) and mix well. Simmer the dal for a few more minutes.

Stovetop Bhaat (Rice) Recipe:

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 medium heat until almost all the water is evaporated.
Cover and cook on low heat until the rice is fully cooked and the grains are separate.

Instant Pot Varan Bhaat with Pot-In-Pot Rice:

In the Instant Pot insert, add the rinsed dal, 2 cups of water, turmeric powder, pinch of asafetida, and salt to taste. Mix well.
For the Rice (Pot-in-Pot), 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.
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.
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.

Serve The Varan Bhaat:

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!

Notes

Please refer to the post for the following:

Tips For Delicious Varan Bhaat Recipe
FAQ's

Nutrition

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