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Varan Bhaat (Boiled rice and Arhar Dal)
- Duration: 25 minutes
- Serves: 2-4 people people
Spice Level: Low
Wash the dal well under cold water and soak it for 30 minutes. Mash the dal using a hand blender for a smooth consistency
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Varan Bhaat is an arhar dal and boiled rice recipe, which is made during the Ganesh Chaturthi festival in Maharashtra. It is served as an offering orbhog and is also a must atweddings. It’s a filling and non-spicy dish perfect during summer and is known for its unique presentation. The rice is first pressed into a vaati while it’s still hot, and then the vati is overturned onto a plate. Now, a small round,well-like partition is madein the middle of the rice, and the varan is poured into it.
- Split pigeon pea (toor or arhardal) (1 cup)
- Tomatoes, chopped (2)
- MTR Haldi/Turmeric Powder (1 tsp)
- Salt (To taste)
- Mustard seeds (sarson) (1/2 tsp)
- Cumin seeds (jeera) (1/2 tsp)
- Asafoetida (hing) (A pinch)
- Garlic cloves (lasoon) (2-3)
- Green chilli (1)
- Curry leaves (kadipatta) (1)
- Coriander leaves (hara dhaniya), chopped (1 tbsp)
- Oil (1 tbsp)
For boiled rice
- Rice (1 cup)
- Water (2 cups)
- Salt (Optional)
- Wash the dal and pressure cook it with tomatoes and the MTR Haldi/Turmeric Powder for 2 whistles.
- Once the pressure escapes naturally, open the lid and mash the dal.
- Once mashed, add 1 cup water and salt to it. Now, cook it on a low flame till you get the desired consistency. Switch off the stove and keep aside.
- Wash the rice and soak it for 20 minutes.
- Drain the water. Pressure cook the rice with the required amount of water for 2 whistles.
- Now, heat some oil in a kadhai. Add sarson and jeera. As soon as it starts crackling, add the hing, kadipatta, lasoon and green chilli.
- Fry till the lasoon turns brown and the kadipatta, crisp.
- Now transfer the dal into the kadhai. Cover with a lid and cook for 5 minutes on a low flame.
- Now, add the hara dhania and stir.
- Serve Varan Bhaat hot with the boiled rice.
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