Varan Bhat Recipe | Varan Recipe

Welcome to a comforting dal-rice experience! And I say this, because this is all-time favorite combination of steamed rice and lentils holds a special place, for us Indians. It is much more than food. It is an emotion. Literally sacred and revered. And this Varan Bhat is what it becomes in Maharashtra. This pair is also an important dish that is made during the festival of Ganesh Chaturthi in both Maharashtra and Goa. In this post, I have shared the simplest and easiest, yet delicious and comforting Varan Recipe (lentil stew) along with the perfect way to steam the rice (Bhaat).

About Varan Bhat

In Marathi language, ‘varan’ means ‘dal or curried/stewed lentils’ and ‘bhat or bhaat’ is the term for ‘steamed rice or chawal.’ So, the combination of Varan Bhat literally means ‘lentil-rice’ or the more popular ‘dal-chawal.’

The difference between the North Indian style Dal Recipe and the Maharashtrian Varan Recipe is that the latter is a more homestyle and simpler version unlike its richer and complex counterpart.

However, the experience of enjoying Varan Bhat or any other dal chawal is the same – comforting and delightful.

Varan Bhat Toop is the most classic way that you can find this delicious lentil dish being served in Maharashtrian households. ‘Toop or Tup’ in Marathi means ‘Ghee or clarified butter.’

A drizzle of this toop over varan on top of a heap of steaming hot rice is not just tasty and comforting – its truly satisfying.

About Varan Recipe

While making the Varan Recipe, I usually cook the tur or tuvar dal (pigeon pea lentils) in a pressure cooker and rice in a pot.

But you can use the pot-in-pot method of cooking both dal and rice together. Nowadays, I use the Instant Pot and cook both the lentils and rice using the pot-in-pot method.

This Varan recipe is very simple and easy to make and is a tempered version of the dal. When making it for the Ganesha festival, skip onion and garlic. If preparing on regular days, then you can add both garlic and onion in the tempering.

Like I mentioned earlier, this Varan recipe pairs really well with steamed rice or bhaat topped with some ghee (toop or clarified butter).

Varan Bhaat is served as naivedyam or bhog to Bhagwan Ganesha, along with vegetable dishes like sautéed potatoes (Puri Bhaji), steamed cabbage with coconut (Cabbage Bhaji), sautéed green beans (beans bhaji) or snacks like Alu Vadi, potato fritters (Aloo Pakora) and sweets like Puran Poli, Patholi and Coconut Ladoo.

Not to forget, the Modak, which is Bhagwan Ganesha’s most favorite food.

Variations

There are many variations of making Varan Bhaat. This is a Maharashtrian way of preparing the Varan Recipe, and was shared by a friend of mine.

In this recipe post, I have demonstrated both the methods of making the dal as well as cooking the rice.

There are also variations where coconut is added and this type is usually made in the coastal regions of Konkan and Goa.

How to make Varan Bhat

Cook Lentils

1. Rinse ½ cup toor dal or tuvar dal (pigeon pea lentils) in water a couple of times. Add the lentils in a 2-liter stovetop pressure cooker.

2. Add ¾ cup chopped tomatoes and ¼ teaspoon turmeric powder.

3. Add 2 cups water.

4. Season with salt as per taste.

5. Pressure cook lentils on medium to high heat for 7 to 8 whistles.

6. When the pressure drops naturally in the cooker, 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 simmer the prepared Varan on low heat till you get the desired consistency, which is neither thick nor thin. Turn off the heat and keep the cooker covered.

Temper 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 1 pinch asafoetida (hing), 8 to 10 curry leaves, and 1 or 2 slit green chilies. Fry for a couple of seconds or until the curry leaves become crisp. Then, turn off the heat.

12. Pour the tempering in the dal or prepared varan.

13. Cover with a lid for about 5 to 6 minutes, so that the tempering flavors infuse into the varan.

14. Later, mix the tempering with the varan.

15. Add 2 tablespoons chopped coriander leaves. Mix and then serve with bhaat or steamed rice.

Cook Bhat (Rice)

16. Before making the Varan, rinse and soak 1 cup rice in enough water for 20 to 30 minutes.

You could use short-grained or medium-grained or long grained rice like basmati rice.

17. After 20 to 30 minutes, heat 2 cups water with ½ teaspoon salt in it, in a deep pot or pan. Let the water come to a boil.

Salt is optional and can be skipped.

Depending on the quality and type of rice, you can add 2 cups water or 2.5 cups water.

18. After the water has come to a boil, lower the heat. Drain all the water from the rice and add to the hot water.

19. Cover the pot with a lid and simmer on low to medium-low heat until all the water is absorbed and the rice grains are cooked well and turn fluffy.

20. In between, check a couple of times. If you feel the water is less and the rice grains are not cooked, then add some more water.

Gently mix with a fork, cover and continue to cook.

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

22. Serve hot Bhat (steamed rice) with Varan (lentil stew). You can top the Varan with a bit of ghee, while serving.

You can serve some vegetable side dishes and even curd/yogurt or koshimbir (raita) and lonche (pickle) by the side.

Expert Tips

For Varan

1. A perfect Varan Recipe is neither thick, nor thin. So, you can adjust the quantity of water and then simmer to get the desired consistency.
2. You can also add 1 or 2 tablespoons fresh grated coconut towards the end, in this Varan Recipe.
3. If you want, you can add some goda masala too, in the dal.
4. 2 to 3 slightly crushed garlic cloves can be added, if you are making the dal 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.
5. The varan recipe can also be made with yellow moong dal (mung lentils) instead of tur dal or you could use a half-half quantity of both tur dal and moong dal.

For Bhat

1. Adding salt in the water for cooking the rice is optional. You can skip it.
2. You can also cook rice in a pressure cooker. To do so pressure cook the rice with 2 cups water for 2 to 3 whistles on medium to medium-high heat.
3. For separate grains, just add 1.5 cups water and pressure cook for 1 to 2 whistles.
4. For a softer and mushy texture, add 2.25 cups water and pressure cook for 2 to 3 whistles.

Varan Bhat recipe from the archives was first published on September 2013.