Maharastrian Varan

 Maharashtrian Varan

Varan bhaat would read as lentil-rice where varan stands for “lentil curry or stew or dal” and bhaat means “steamed rice”.This recipe is dedicated to Nitafia who herself is Maharastrian and makes perfect dishes.

This recipe is very simple and easy to make and is a tempered version of varan. For the festival, skip onion and garlic and if preparing on regular days, then you can add garlic in the tempering.

INGREDIENTS

·       Boiled toor dal - 2 cups  (need ½ cup tuvar dal to get 2 cups of boiled dal)

·       1 Onion chopped

·       1/2 Tomato chopped

·       2 tsp garlic

·       3 tsp oil

·       1 tsp mustard seeds

·       1 tsp cumin seeds

·       pinch of asafoetida

·       5 to 6 curry leaves

·       1/4 tsp turmeric powder

·       3 green chillies chopped

·       Coriander leaves for garnishing

 

INSTRUCTIONS

·       Rinse the ½ cup 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 3-4 whistles on medium flame.When the pressure settles down on its own, open the lid and mash the dal with a wired whisk or woodenVaran 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. Turnoff flame and keep covered.

·       Heat oil in a pan, add mustard seeds, cumin seeds, hing, curry leaves, garlic and saute till garlic gets a nice golden color. Add onion and wait till it becomes translucent. Add chopped green chillies and tomatoes, mix, cover, and cook for 2 minutes. Add boiled dal, mix and just bring it to boil. Garnish with chopped coriander. Keep lemon slice to squeeze if needed.

·       Enjoy this very very simple yet very flavourful and healthy Maharashtrian Varan with plain boiled rice.

 

Comments

Post a Comment

Popular posts from this blog

Sambhar

Sambhar is a South Indian dish. Sambhar is generally served with Vada, Rice, Idli, Dosa, and Uttapam. There will be many versions of Sambhar. I am sharing my mother's specialty sambhar. I am sure once you will make it, you will fall in love with this sambhar. Ingredients : Tuvar dal 1 cup Chana dak 1/4 cup MTR-sambhar masala 2 teaspoon Veggies-bottle gourd(finely chopped), tomato-chopped, drumstick 1-cut into 3-inch pieces each), carrot finely chopped, cabbage (1/2 cup), cauliflower -chopped florets (1/2 cup). onion-1 finely chopped Curry leaves 8-10 leaves oil 2 teaspoon hing pinch salt as per taste turmeric powder-1/2 teaspoon red chilli powder 1 teaspoon dhania powder 1 teaspoon green chilli1-2 finely chopped/paste dry red chilli 1-2 for tempering methi seeds Method : Rinse and soak the daal along for 15 minutes while preparing for other materials.  Pressure cook daal for 3 whistles. In same pressure cooker, boil drumstick in a separate bowl. Allow the pressure cooker to cool. C
Read more

Uttapam

Uttapam is a famous South Indian dish. It generally use batter available at south indain shop.(They are fresh and readily available). There are many versions of Uttapum. This is our version. It is a healthy kids version as it has veggies and panner and cheese too. It is served with green chutney, tomato chutney and coconut chutney. Sambhar with this Uttapum is optional. Sweet curd is optional to serve. Ingredients: Ready made batter of Uttapum-500ml veggies of choice(finely chopped onion, tomato, capsicum, grated carrot and beet root- about each 1/2 cups (cabbage, broccoli, red cabbage can also be added) grated cheese and panner-each half cup finely chopped coriander and green chilli-1/2 cup sambhar masala for prinkling-2-3 tablespoon gun powder for sprinkle-2-3 tablespoon butter 100gm salt to taste Method : Take nonstick tava and heat it. Once heated, slow down the flame and put a laddle of batter and spread . Keep it thick and about 5-6 inch of diameter. Sprinkle all veggies, cheese,
Read more

Samosa

Image
Samosa is a very famous fried snack in Gujarat. This is a mummy-special recipe.  Ingredients: Potato 200gm Green peas 50gm Ginger small piece grated 2 green chilli crushed  Coriander 1teaspoon Garam masala 1/2 teaspoon Juice of 1 Lemon Turmeric 1/2 teaspoon hing pinch Oil 2-3 teaspoon Salt-as per taste Oil for deep frying Method: Boil, peel, and grate potato. Boil and add green peas. Mash or grate them to avoid lumps. Take oil in a pan. Add hing, turmeric, chilli-ginger. Add grated potato, and green peas and mix well. Add garam masala, lemon juice, salt. Saute for 5 minutes on low -medium flame. Turn off the gas and allow it to cool. Now add coriander and mix well. For dough: Wheat Flour 3/4 cup Maida 1/4 cup (Optional) It will make the outer layer crunchy. Ajwain salt to taste oil Mix and make a dough by adding warm water. The dough should not be too hard or too soft. Roll to make it round. Cut it into half(2 pieces. Put a spoon of stuffing in the center and turn both flaps one by one
Read more