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varan bhaat recipe for ganesh chaturthi | maharashtrian varan bhaat recipe

varan bhaat recipe for ganesh chaturthi – varan bhaat is an important dish which is made during ganesh chaturthi festival in maharashtra. there are many variations of making varan bhaat recipe. this recipe is a maharashtrian recipe of making dal varan which was shared by my friend. in this recipe post i have shown both the method of making varan as well as cooking rice. 

for my international readers, varan bhaat would read as lentil-rice where varan stands for lentil curry or stew or dal and bhaat means rice.

while making varan bhaat, i usually cook the dal in pressure cooker and rice in a pot. but you can use the pot-in-pot method of cooking both dal and rice together.

varan bhaat is served as naivedyam or bhog to lord ganesha along with vegetable dishes like batata (potato) bhaji or beans bhaji or snacks like alu vadi, potato pakora (batata bhajji) and sweets like puran polipatholi, coconut ladoo, rava ladoo and modak. modak is one of the most favorite food of lord ganesh.

if you are planning to make modaks for ganesh chaturthi festival then you can check ukadiche modak (most popular modak made from rice flour), fried modak, dry fruits modak and this easy rava modak recipe.

this varan bhaat recipe is very simple and easy to make. this is a tempered version of varan. for the festival, skip onion and garlic and if preparing on regular days, then you can add garlic in the tempering. i already have a goan style varan bhaat recipe posted on the blog where coconut is added. so you can take your pick.

varan goes best with steamed rice topped with some ghee.

if you are looking for more ganesh chaturthi recipes then do check sweet kozhukattai, moong dal khichdi for naivedyam, poori bhaji, rishi panchami sabzi and kala vatana sambar.

maharashtrian varan bhaat recipe below:

4 from 4 votes
varan bhaat recipe - maharashtrian varan bhaat recipe for ganesh chaturthi festival
prep time
20 mins
cook time
40 mins
total time
1 hr
 

varan bhaat recipe - delicious lentil stew or dal made with pigeon pea lentils and served with rice.

course: main
cuisine: Indian, Maharashtrian
servings: 3 to 4
author: dassana
ingredients (1 cup = 250 ml)
ingredients for varan:
  • ½ cup arhar dal (tuvar dal or pigeon pea lentils)
  • 2 cups water for pressure cooking the lentils
  • 2 medium tomatoes, chopped or ¾ cup chopped tomatoes
  • ¼ teaspoon turmeric powder (haldi)
  • salt as required
for tempering varan:
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon cumin seeds (jeera)
  • 1 pinch asafeotida (hing)
  • 1 or 2 green chilies, slit (hari mirch)
  • 8 to 10 curry leaves (kadi patta)
  • 2 tablespoons chopped coriander leaves for garnish
  • 2 tablespoons ghee OR 2 tablespoons oil
for the bhaat or steamed rice:
  • 1 cup rice
  • 2 cups water for pressure cooking
  • ½ teaspoon salt or add as required (OPTIONAL)
how to make recipe
for making varan:
  1. rinse the lentils well in water for a couple of times. then add them in a 2 litre pressure cooker along with chopped tomatoes and turmeric powder. 

  2. pressure cook the lentils with tomatoes and turmeric powder for 7 to 8 whistles on medium flame.

  3. when the pressure settles down on its own, open the lid and mash the dal with a wired whisk or wooden spoon. cover and keep aside. 

  4. if the dal looks thick, then you can add water as required. 

  5. if adding water, then keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin.

  6. switch off flame and keep covered.

tempering varan:
  1. heat oil or ghee in a pan.
  2. add the mustard seeds first and let them crackle. 

  3. then add the cumin 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. pour the whole tempering in the dal.
  7. cover and let the tempering flavors infuse with the dal for about 5 to 6 minutes.

  8. garnish varan bhaat with coriander leaves or stir in the coriander leaves.
  9. serve varan bhaat hot with steamed rice.
for making bhaat or steamed rice in a pot or pan:
  1. rinse the rice till the water clears from the starch.
  2. soak the rice for 20 to 30 minutes.

  3. after 20 to 30 minutes, heat 2 cups water + ½ teaspoon salt in a deep pot or pan. let the water come to a boil. salt is optional and can be skipped.

  4. after the water has come to a boil, lower the flame. drain all the water from the rice and add to the hot water.

  5. cover pot with a lid and simmer rice on a low to medium-low flame till all the water is absorbed and the rice grains are cooked well and fluffy.

  6. in between do check a couple of times. if you feel the water is less and the rice grains are not cooked, then you can add some more water. then gently mix with a fork. cover and continue to cook.

  7. once the rice grains are tender and cooked well, fluff rice with a fork.

  8. serve hot steamed rice with dal varan. you can top a bit of ghee on varan while serving.

recipe notes

few tips and suggestions for varan:

  • you can also add 1 or 2 tablespoons fresh grated coconut toward the end in this varan recipe.
  • if you want you can add some goda masala also in the dal. 
  • 2 to 3 slightly crushed garlic cloves can be added if making varan for regular days. while tempering, add the garlic along with the curry leaves and green chilies. fry till garlic turns light golden and then add the tempering in the dal varan. 

for pressure cooking rice:

  • pressure cook the rice with 2 cups water for 2 to 3 whistles.
  • for separate grains just add 1.5 cups water and pressure cook for 1 to 2 whistles.
  • for a more softer texture add 2.5 cups water and pressure cook for 2 to 3 whistles.


how to make maharashtrian varan bhaat recipe:

a) making varan:

1. rinse ½ cup arhar dal (tuvar dal or pigeon pea lentils) in water a couple of times. add the lentils in a 2 litre pressure cooker.

2. add ¾ cup chopped tomatoes and ¼ teaspoon turmeric powder (haldi).

3. add 2 cups water.

4. season with salt as per taste.

5. pressure cook dal for 7 to 8 whistles on medium to high flame.

6. when the pressure settles down on its own, open the lid.

7. mash the dal with a wired whisk or wooden spoon. add water as required only if the dal looks thick. if adding water, then keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin. switch off and keep covered.

b) tempering varan:

8. heat 2 tablespoons oil or ghee in a small pan.

9. add ½ teaspoon mustard seeds first and let them crackle.

10. then add ½ teaspoon cumin seeds and let them splutter.

11. add the asafoetida, curry leaves, and green chilies. fry for a couple of seconds till curry leaves become crisp and then switch off the flame.

12. pour the whole tempering in the dal.

13. cover and let the tempering flavors infuse with the dal for about 5-6 minutes.

14. later mix the dal.

15. add 2 tablespoons chopped coriander leaves. mix and then serve with bhaat or steamed rice.

c) for cooking bhaat (rice):

16. before you begin with making varan, rinse and soak 1 cup rice in enough water for 20 to 30 minutes.

17. after 20 to 30 minutes, heat 2 cups water + ½ teaspoon salt in a deep pot or pan. let the water come to a boil. salt is optional and can be skipped. depending on the quality of rice, you can add 2 cups water or 2.5 cups water.

18. after the water has come to a boil, lower the flame. drain all the water from the rice and add to the hot water.

19. cover pot with a lid and simmer rice on a low to medium-low flame till all the water is absorbed and the rice grains are cooked well and fluffy.

20. in between do check a couple of times. if you feel the water is less and the rice grains are not cooked, then you can add some more water. then gently mix with a fork. cover and continue to cook.

21. once the rice grains are tender and cooked well, fluff rice with a fork.

22. serve hot steamed rice with dal varan. you can top a bit of ghee on varan while serving.




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This post was last modified on January 25, 2018, 4:04 pm

    Categories Dal RecipesFestival RecipesKids RecipesLow Fat RecipesMaharashtrian RecipesMain Course