varan bhaat recipe | Maharashtrian varan bhaat | toovar dal varan |
by Tarla Dalal
Added to 28 cookbooks
This recipe has been viewed 99023 times
varan bhaat recipe | Maharashtrian varan bhaat | toovar dal varan | with images.
how to make varan bhaat is an everyday fare in Maharashtrian homes. Learn how to make varan bhaat.
Varan Bhaat is a famous Maharashtrian dish of steaming hot rice topped with ghee and lentil curry. The toovar dal is prepared in a simple and homely manner that will appeal to everybody.
Onions, tomatoes, green chillies and spices add to the flavour to the toovar dal varan making it a perfect accompaniment to cooked rice. Serve this satiating Maharashtrian varan bhaat hot and fresh, without forgetting the dollop of ghee!
To make varan bhaat, wash the toovar dal and drain it. Combine the toovar dal, tomatoes, cumin seeds, onions, oil, green chillies, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Add the turmeric powder and coriander and mix well using a whisk.Pour this varan over cooked rice and serve hot.
Tips for varan bhaat. 1. Do not whisk the dal till smooth. This dal is slightly coarse when served. 2. For a true authentic experience, serve varan bhaat topped with ghee means ‘toop’ in Marathi.
Dodkyacha Bhaat, Tendli Bhaat, Hariyali Matki Khichdi and Masala Bhaat are some more Maharashtrian rice delicacies that you will surely enjoy.
Enjoy varan bhaat recipe | Maharashtrian varan bhaat | toovar dal varan | how to make varan bhaat | with step by step images and video below.
For making steamed rice- To make varan bhaat recipe, in a pressure cooker, combine basmati rice, salt to taste and 2 cups of water.
- Mix well and cover with a lid. Pressure cook on a medium flame for 2 whistles.
- Allow the steamed to escape and then open the lid. Keep aside.
For making varan- Combine toovar dal, turmeric powder and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Whisk well and keep aside.
- Heat oil and ghee in a deep non-stick pan, add cumin seeds, mustard seeds, curry leaves, hing, green chillies and onions.
- Sauté on a medium flame for 1 to 2 minutes. Add ginger garlic paste, tomatoes and sauté on a medium flame for 1 to 2 minutes.
- Add coriander cumin seeds powder, salt to taste, cooked dal and 1 cup water.
- Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
How to serve- Put 1 cup of hot steamed rice in a serving bowl, top it with ¼th of the dal and 1 tsp of ghee evenly over it.
- Repeat step 1 to make 3 more servings.
- Serve varan bhaat hot with sabzi, achar or papad of your choice.
Varan Bhaat Video by Tarla Dalal
Varan Bhaat, Maharashtrian Varan Bhaat recipe with step by step photos
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varan bhaat recipe | Maharashtrian varan bhaat | toovar dal varan | how to make varan bhaat | then do try another Maharashtrian recipes also:
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See the below image of list of ingredients for making varan bhaat recipe.
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To make varan bhaat recipe | Maharashtrian varan bhaat | toovar dal varan | how to make varan bhaat | in a pressure cooker, combine 1 cup of long grain rice (basmati chawal) , washed and drained. Basmati rice provides a light, fluffy texture and subtle nutty flavor to Varan Bhaat, complementing the rich and savory dal without overpowering it.
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Add a little salt to taste.
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Add 2 cups of water.
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Mix well and cover with lid.
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Pressure cook on a medium flame for 2 whistles.
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Allow the steamed to escape and then open the lid. Keep aside.
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In a pressure cooker, combine 1 cup toovar (arhar) dal , washed and drained. Toovar dal (also known as toor dal or arhar dal) is the primary ingredient in Varan Bhaat, providing the dish's protein-rich base and creamy texture.
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Add ½ tsp turmeric powder (haldi). Turmeric powder imparts a warm, earthy flavor and a vibrant yellow color to Varan Bhaat, enhancing its overall taste and visual appeal.
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Add 3 cups of water in a pressure cooker.
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Mix well and pressure cook for 3 whistles.
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Allow the steam to escape before opening the lid.
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Whisk well and keep aside.
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Heat 1 tbsp oil in a deep non-stick pan.
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Add 1 tbsp ghee. Ghee adds a rich, nutty flavor and aroma to Varan Bhaat, enhancing the overall taste and making the dish more indulgent.
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Add ½ tsp cumin seeds (jeera).
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Add ½ tsp mustard seeds ( rai / sarson).
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Add 5 to 8 curry leaves (kadi patta). Curry leaves add a unique, aromatic flavor to Varan Bhaat, enhancing the overall taste and aroma of the dish.
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Add 1/8 tsp asafoetida (hing).
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Add 1 tsp roughly chopped green chillies.
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Add 1 cup finely chopped onions. Finely chopped onions add a subtle sweetness and depth of flavor to the varan bhaat, enhancing the overall taste of the dish.
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Sauté on a medium flame for 1 to 2 minutes.
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Add 1 tbsp ginger-garlic (adrak-lehsun) paste. Ginger-garlic paste adds a complex flavor profile to Varan Bhaat, enhancing the dish with its warm, pungent, and slightly sweet notes.
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Add ¼ cup finely chopped tomatoes. Finely chopped tomatoes add a tangy, bright color to Varan Bhaat, enhancing the overall taste and visual appeal of the dish.
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Sauté on a medium flame for 1 to 2 minutes.
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Add 1 tsp coriander-cumin seeds (dhania-jeera) powder. Cumin-coriander powder adds a warm, earthy flavor and aroma to Varan Bhaat, enhancing the overall taste of the dish.
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Add salt to taste.
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Add the cooked dal.
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Add 1 cup hot water.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add finely chopped coriander (dhania) and mix well.
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Put 1 cup of hot steamed rice in a serving bowl.
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Top it with ¼th of the dal.
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Pour 1 tsp of ghee evenly over it. A drizzle of ghee over the varan bhaat adds a rich, nutty flavor and enhances the overall taste.
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Repeat step 1 to make 3 more servings.
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Serve varan bhaat hot with sabzi, achar or papad of your choice.
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Varan bhaat is a traditional Maharashtrian dish consisting of toor dal (split pigeon peas) cooked with spices and served over steamed rice, often accompanied by ghee.
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The tempering (tadka) with mustard seeds, cumin seeds, and curry leaves elevates the flavor of the dal.
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A drizzle of ghee over the varan bhaat adds a rich, nutty flavor and enhances the overall taste.
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Varan bhaat tastes best when served piping hot, so enjoy it immediately.
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The varan should be neither too thick nor too thin. Adjust the water according to your preference.
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Nutrient values (Abbrv) per serving
Energy | 479 cal |
Protein | 13.9 g |
Carbohydrates | 76.5 g |
Fiber | 6.8 g |
Fat | 13.1 g |
Cholesterol | 0 mg |
Sodium | 17.4 mg |
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