Varan is a simple to make lentil preparation where the lentils are cooked until mushy and later tempered with spices and herbs. Bhat or Bhaat means steamed rice. Thus Varan Bhat means the tempered lentils stew served with steamed rice. This is a Maharashtrian style recipe of a delicious, flavorful lentil stew or dal made with tur dal/tuvar dal (pigeon pea lentils).

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 60 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian, Maharashtrian

Ingredients

  • ½ cup tur dal ((tuvar dal or pigeon pea lentils))
  • 2 cups water (- for pressure cooking the lentils)
  • ¾ cup tomatoes (- chopped)
  • ¼ teaspoon turmeric powder
  • salt (as required)
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 pinch asafeotida ((hing))
  • 1 or 2 green chilies (- slit)
  • 8 to 10 curry leaves
  • 2 tablespoons coriander leaves (- chopped, for garnish)
  • 2 tablespoons ghee (or 2 tablespoons oil)
  • 1 cup rice (- short or medium-grained or basmati rice)
  • 2 cups water (- for cooking rice in a pan, or add as required)
  • ½ teaspoon salt (or add as required, (optional))

Method

For making varan

  1. Rinse the lentils well in water for a couple of times. Then add them in a 2 litre stovetop pressure cooker together with chopped tomatoes and turmeric powder.
  2. Pressure cook the lentils with tomatoes and turmeric powder for 7 to 8 whistles on medium heat.
  3. When the pressure falls naturally in the cooker, open the lid and mash the dal with a wired whisk or wooden spoon. Cover and set the mashed lentils aside.
  4. If the dal looks thick, then you can add water as needed to get the right consistency, which is a medium consistency.
  5. If adding water, then simmer lentils on low heat until you get the desired consistency, which is neither thick nor thin.
  6. Turn off the heat and keep the cooked lentils covered with a lid.

Tempering varan

  1. Heat oil or ghee in a small frying pan.
  2. Add the mustard seeds first and let them crackle.
  3. Next add the cumin seeds and crackle them.
  4. Add the asafoetida, curry leaves and green chilies.
  5. Fry for a few seconds till the curry leaves become crisp.
  6. Turn off heat and pour this entire tempering mixture into the cooked lentils.
  7. Cover and let the tempering flavors infuse with the varan (dal) for about 5 to 6 minutes.
  8. Garnish varan with coriander leaves or mix in the coriander leaves.
  9. Serve piping hot Varan (lentil stew) with Bhaat (steamed rice). You can also enjoy the Varan with chapati.

For making bhaat or steamed rice

  1. Rinse the rice until the water is clear of the starch.
  2. Soak the rice in enough water for 20 to 30 minutes.
  3. After 20 to 30 minutes, drain all the water and set the rice aside.
  4. Heat 2 cups water and ½ teaspoon salt in a deep pot or pan. Let the water come to a boil. Salt is optional and can be omitted.
  5. Add less or more water depending on the type and quality of rice you have used.
  6. After the water has come to a boil, lower the heat.
  7. Cover pot with a lid and simmer rice on a low to medium-low heat until all the water is absorbed and the rice grains are cooked tender, soft and fluffy.
  8. In between do check a couple of times. If you feel the water has reduced and the rice grains are undercooked, then you can add some more water. Gently mix with a fork. Cover and continue to cook.
  9. Once the rice grains are tender and softened well, fluff rice with a fork.
  10. Serve hot steamed rice with the dal varan. You can drizzle a bit of ghee on the Varan Bhat while serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.