Varan Bhaat Recipe

The Varan Bhaat recipe is a quintessential part of Maharashtrian cuisine, loved for its simplicity and heartwarming flavors. This traditional dish brings together a mildly spiced lentil curry, known as varan, with fluffy steamed rice, or bhaat, creating a comforting and nutritious meal. Often enjoyed daily in Marathi households, this recipe also takes center stage during festive occasions, embodying the essence of wholesome, soulful food. With minimal ingredients and a straightforward preparation process, the Varan Bhaat recipe showcases the authentic taste of Maharashtra and the beauty of uncomplicated cooking.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Maharashtrian

Servings 4

Calories 350 kcal

Equipment

Pressure cooker
Saucepan
Small pan for tempering
Ladle

Ingredients

For the Varan (Lentil Curry):

1 cup toor dal (split pigeon peas)
2 cups water
¼ teaspoon turmeric powder
Salt, to taste
1 teaspoon jaggery (optional)

For the Tempering:

2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
1-2 green chilies, slit (optional)
8-10 curry leaves

For the Bhaat (Steamed Rice):

1 cup rice
2 cups water
Salt, to taste

Instructions

Prepare the Dal:
Rinse the toor dal under running water until the water runs clear.
In a pressure cooker, combine the rinsed dal, 2 cups of water, turmeric powder, and salt.
Cook for 3-4 whistles on medium heat until the dal is soft and cooked through
Once the pressure releases naturally, open the lid and mash the dal to a smooth consistency.
Add jaggery if using, and adjust the consistency by adding water if necessary.
Prepare the Rice:
Rinse the rice under running water until the water runs clear.
In a saucepan, bring 2 cups of water to a boil.
Add the rinsed rice and salt to the boiling water.
Reduce the heat to low, cover, and let it simmer until the rice is cooked and water is absorbed.
Prepare the Tempering:
In a small pan, heat the ghee over medium heat.
Add cumin seeds and let them splutter.
Add asafoetida, slit green chilies, and curry leaves. Sauté for a few seconds until aromatic.
Combine and Serve:
Pour the tempering over the mashed dal and mix well.

Notes

Adjusting Consistency: You can add more water to the dal (varan) if you prefer a thinner consistency. This is especially helpful when serving it as a soup-style dish.
Flavor Variation: While traditional Varan Bhaat uses minimal spices, you can add a pinch of black pepper or a squeeze of lemon juice for added flavor before serving.
Serving Suggestions: Varan Bhaat is typically enjoyed with a side of pickle, papad, and a dollop of ghee on top, which enhances its flavor and richness.
Dietary Options: For a vegan version, use oil instead of ghee in the tempering.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water to maintain consistency.