Varan Bhaat Recipe is a simple and quick Goan/ Maharastrian staple of dal and rice that is typically made during festivals and other special occasions. It is a chief component of the traditional offering to God known as “naivedyam.” While it is common for some to add a tempering of curry leaves to this, the classic preparation is simple, without any tempering, allowing the delicious, comforting flavours of the lentils to shine through. Make Varan Bhaat along with Potato Fry and Plain Steamed Rice for a simple homely meal.
If you like this recipe, you can also try other Dal recipes such as
Cuisine: Goan Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodized Pressure Cooker, Tadka Pan (Seasoning Pan)
Cooks in 30 M
Total in 40 M
To begin making the Varan Bhaat Recipe we will first pressure cook the toor dal and green chilies together along with 1 cup water until you hear a couple of whistles. After a couple of whistles, turn the heat to low and cook for another 3 to 4 minutes and turn off the heat.
Once you have turned off the heat, allow the pressure to release naturally, as the dal will continue to cook in the pressure.
In the meanwhile, make a smooth saucy mixture by grinding the coconut, turmeric powder and cumin seeds along with water in a blender. Add this to the cooked dal and whisk it well together. Add salt to taste and transfer to a serving bowl.
The final step is to season the dal for the Varan Bhaat. Heat ghee in a small tadka pan, add the cumin seeds and asafoetida and allow it to crackle for a few seconds. Turn off the heat.
Pour this seasoning into the dal and serve the Varan Bhaat along with hot steamed rice.
Note: Some people add curry leaves while tempering. This is optional.