varan bhaat recipe for ganesh chaturthi | maharashtrian varan bhaat recipe

3.84 from 6 votes

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.

varan bhaat recipe for ganesh chaturthi festival

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:

maharashtrian varan bhaat recipe below:

varan bhaat recipe for ganesh chaturthi festival
3.84 from 6 votes
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varan bhaat recipe - maharashtrian varan bhaat recipe for ganesh chaturthi festival

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

course main course
cuisine indian, maharashtrian
prep time 20 minutes
cook time 40 minutes
total time 1 hour
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.

dal for making varan bhaat recipe

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

making varan bhaat recipe

3. add 2 cups water.

making varan bhaat recipe

4. season with salt as per taste.

making varan bhaat recipe

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

making varan bhaat recipe

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

making varan bhaat recipe

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.

making varan bhaat recipe

b) tempering varan:

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

making varan bhaat recipe

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

making varan bhaat recipe

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

making varan bhaat recipe

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.

making varan bhaat recipe

12. pour the whole tempering in the dal.

making varan bhaat recipe

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

making varan bhaat recipe

14. later mix the dal.

making varan bhaat recipe

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

varan bhaat recipe

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.

rice for making varan bhaat recipe

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.

making varan bhaat recipe

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.

making varan bhaat recipe

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.

making varan bhaat recipe

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.

making varan bhaat recipe

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

making varan bhaat recipe

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

varan bhaat recipe for ganesh chaturthi festival

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



5 thoughts on “varan bhaat recipe for ganesh chaturthi | maharashtrian varan bhaat recipe

  1. Thank you for the recipe, this is wonderful.

    • welcome urvi 🙂

  2. I love this recipe. It’s so simple and yet flavourful. Thank you so much for sharing. 🙂

    • welcome shruti. glad to know that you liked the recipe.

  3. I so love the simplicity of your pictures Dassana, it reflects your character.. beautiful ! 🙂

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