Varaan Bhaat

Varaan Bhaat Recipe - Vegetarian Indian Food

Region / culture: India | Servings: 4 |

Vegetarian diet

Introduction

Varaan Bhaat is a traditional Maharashtrian dish that is made with toor dal (pigeon peas) and coconut. It is a flavorful and comforting dish that is often served with steamed rice.

History

Varaan Bhaat has been a staple in Maharashtrian cuisine for generations. It is a simple yet delicious dish that is often made during festivals and special occasions.

Ingredients

Tadka

4 – 5 tsp of ground nut oil
0.5 tsp of mustard seeds
0.5 tsp of cumin seeds
5 – 6 curry leaves
3 chopped garlic cloves
2 – 3 slit green chillies
1 small piece of ginger

Paste

toor / Ahrar dal
0.5 grated coconut
3 – 4 garlic cloves
0.5 tsp of cumin seeds
0.25 tsp of turmeric powder
0.5 tsp of coriander leaves
salt to taste
0.5 cup of water

How to prepare

Prepare a paste of coconut, garlic, and cumin seeds and set it aside.
Heat oil in a pan.
Prepare a tempering by adding mustard and cumin seeds, curry leaves, slit green chillies, garlic, and ginger.
Now add the coconut paste to the pan along with turmeric powder and salt.
Sauté for 5 minutes until the tempering turns red.
Add pre-boiled dal and water.
Wait for one boil.
Vaaran is ready.
Garnish with coriander and serve with rice.

Variations

You can add vegetables like peas, carrots, or potatoes to make the dish more hearty.
For a spicier version, increase the amount of green chillies or add red chilli powder.

Cooking Tips & Tricks

Make sure to cook the dal until it is soft and creamy.

- Adjust the amount of green chillies according to your spice preference.

- You can add vegetables like peas or carrots to make the dish more nutritious.

Serving Suggestions

Serve Varaan Bhaat hot with steamed rice and a side of pickle or papad.

Cooking Techniques

The key to making Varaan Bhaat is to cook the dal until it is soft and creamy, and to roast the coconut paste until it turns red.

Ingredient Substitutions

If you don't have toor dal, you can use masoor dal or moong dal as a substitute.

Make Ahead Tips

You can prepare the coconut paste and tempering in advance and store them in the refrigerator until ready to use.

Presentation Ideas

Garnish Varaan Bhaat with fresh coriander leaves before serving to add a pop of color.

Pairing Recommendations

Serve Varaan Bhaat with a side of raita or salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

A serving of Varaan Bhaat contains approximately 250 calories.

Carbohydrates

Varaan Bhaat is a good source of carbohydrates due to the toor dal and rice used in the recipe.

Fats

The coconut used in the recipe adds healthy fats to the dish.

Proteins

Toor dal is a rich source of protein, making Varaan Bhaat a nutritious meal option.

Vitamins and minerals

The dish contains essential vitamins and minerals from the dal, coconut, and spices used in the recipe.

Alergens

This recipe contains coconut, which may be an allergen for some individuals.

Summary

Varaan Bhaat is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats.

Summary

Varaan Bhaat is a delicious and nutritious Maharashtrian dish made with toor dal and coconut. It is a comforting meal that is perfect for any occasion.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer afternoon, and I was visiting my dear friend Gita in her cozy kitchen. As we sipped on steaming cups of chai, she suddenly pulled out a worn, yellowed recipe card from a stack of papers on her kitchen counter.

"Have you ever tried Varaan Bhaat?" she asked with a mischievous twinkle in her eye.

I shook my head, intrigued by the unfamiliar name. Gita explained that it was a traditional Maharashtrian dish, made with rice and lentils cooked in a fragrant coconut and spice mixture. She had learned the recipe from her mother, who had learned it from her own grandmother.

As Gita began to walk me through the steps of making Varaan Bhaat, I was captivated by the simplicity and beauty of the dish. The combination of flavors and textures was unlike anything I had ever tasted before. I knew in that moment that I had to learn how to make it myself.

Over the years, I have refined and perfected the recipe for Varaan Bhaat, adding my own little touches and twists to make it truly my own. Every time I cook this dish, I am transported back to that sunny afternoon in Gita's kitchen, where my love affair with Varaan Bhaat began.

To make Varaan Bhaat, you will need the following ingredients:

1 cup basmati rice

1/2 cup toor dal (split pigeon peas)

1/2 cup grated coconut

2 tbsp ghee (clarified butter)

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp asafoetida (hing)

A handful of curry leaves

Salt to taste

To begin, rinse the rice and dal in cold water until the water runs clear. Soak them in water for 30 minutes, then drain and set aside.

In a large, heavy-bottomed pot, heat the ghee over medium heat. Add the mustard seeds and cumin seeds and cook until they begin to sizzle. Add the turmeric powder, red chili powder, and asafoetida, and stir for a few seconds until fragrant.

Add the grated coconut and sauté until it turns golden brown. Add the curry leaves and stir for another minute.

Add the soaked rice and dal to the pot and stir to coat them in the spice mixture. Add 2 cups of water and salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice and dal are cooked through.

Once the Varaan Bhaat is cooked, fluff it with a fork and serve hot with a dollop of ghee and a sprinkle of fresh coriander leaves. Enjoy this delicious and comforting dish with a side of raita or pickle.

I hope you enjoy making and sharing this recipe with your loved ones as much as I have. Cooking is a beautiful way to connect with our roots and create lasting memories. And who knows, maybe one day, you will pass this recipe down to your own grandchildren, just like I have.