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Varan Bhaat: Maharashtrian Varan Bhaat Recipe
Other than the modaks the main recipe for lunch/dinner during Ganesh Chaturthi is Varan Bhaat.
It is an essential dish that is made during Ganesh Chaturthi festival along the western ghats particulaly in Goa and Maharashtra.
The phrase varan bhaat can be translated as lentil-rice, with varan referring to “lentil stew, curry or or dal” and bhaat denotes “steamed rice”.
Varan bhaat can be made in many different ways. My friend shared this Maharashtrian recipe for making dal varan with me.
As part of this recipe post, I have shown both how to make varan bhaat and how to cook steamed rice from scratch.
At the end of this post, I have included a coconut-infused Goan style varan bhaat recipe. You can try the version you like.
While making varan bhaat, I find it convenient to cook the dal and rice using the pot-in-pot method in a pressure cooker.
However, you can also use the cooker and pot method to cook both dal and rice separately. Alternatively, you can use the Instant Pot to cook both the varan and the rice utilizing the pot-in-pot technique.
Generally, Varan bhaat is served as a naivedyam or bhog to Ganapati along with vegetable dishes like batata bhaji (sautéed potatoes) or beans bhaji (sautéed green beans) as well as snacks like potato fritters (batata bhajji), alu vadi, and sweets like Patholi, Puran Poli, Coconut Ladoo. And let’s not forget Modak, which is Bhagwan Ganesha’s favorite dish.
This recipe is very humble and easy to prepare and is a tempered version of varan. If preparing it for the festival or bhog, then skip onion and garlic and if cooking on regular days, then you can add onions and garlic in the tempering.
Varan tastes best with steamed rice topped with some desi ghee (clarified butter).
Varan Bhaat: Maharashtrian Varan Bhaat Recipe
Served with rice, Maharashtrian varan bhaat is a delicious lentil stew made with pigeon pea lentils. It is mostly served as bhog to Lord Ganapati.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Cuisine: Indian, Maharashtrian, Goan
Course: Main Course
Diet: Vegan, Vegetarian
Servings: 4 people
Author: Ranjeeta Nath Ghai
Ingredients For Varan Recipe
- ½ cup Arhar dal (toor dal/pigeon pea lentils)
- 2 cups water for pressure cooking the dal
- 2 medium tomatoes, finely chopped or ¾ cup chopped tomatoes
- ¼ tsp turmeric powder (haldi)
- salt as required
For Tempering Varan
- ½ tsp mustard seeds (rai)
- ½ tsp cumin seeds (jeera)
- 1 pinch asafeotida (hing)
- 1-2 slit green chlilies
- 8-10 curry leaves (kadi patta)
- 2 tbsp chopped coriander leaves for garnish
- 2 tbsp Desi Ghee or 2 tablespoons oil
For The Bhaat or Steamed Rice
- 1 cup rice
- 2 cups water for pressure cooking
- ½ tsp salt or add as required (optional)
Instructions For Preparing Varan Recipe
- Rinse the lentils well in water till it runs clean and is not cloudy.
- Let them soak in water for 2 hours. This way you’ll need only 2 cooker whistles to cook the dal.
- Then add them in a pressure cooker along with chopped tomatoes and turmeric powder.
- If the dal is not soaked then pressure cook the lentils with tomatoes, salt and turmeric powder for 7-8 whistles on medium to low flame.
- Using a wired whisk or madhani, mash the dal once the pressure has settled down. Keep covered and set aside.
- You can add water to the dal as needed if it looks thick. You may need to simmer the mixture on a low flame if you plan to add water, so that you get a smooth consistency, neither too thick nor too thin.
- Keep the flame off and cover the pot.
Tempering the Varan
- Heat oil or ghee in a pan.
- Add the mustard and the cumin seeds and let them crackle.
- Add the hing; curry leaves, and slit green chilies.
- Fry for a few seconds only till the curry leaves become crisp.
- Pour the whole tempering into the varan.
- Cover the dal and allowing the tempering flavors to infuse in it for about 5 to 6 minutes.
- Garnish varan bhaat with coriander leaves or stir in the coriander leaves.
- Serve varan bhaat hot with steamed rice.
How To Make Bhaat or Steamed Rice
- Rinse the raw rice till the water runs clears and is free from the starch. Soak the rice for 20-30 minutes.
- After 20-30 minutes, heat 2 cups water + ½ tsp salt (salt is optional and can be skipped) in a deep pot or pan.
- Let the water come to a boil.
- After the water begins boiling, lower the heat and drain all the water from the raw rice and add the rice to the hot water.
- Cover pot with a lid and allow it to simmer until rice grains are well and fluffy and all the water has been absorbed.
- Don’t forget to check in between. You can add some more water if the rice grains don’t seem to be cooked and gently mix with a fork. Cover the rice pot and continue to cook the rice.
- When the rice grains are tender and cooked well, fluff them with a fork.
- Serve hot steamed rice with dal varan and top it with a bit of desi ghee on varan while serving.
Recipe Notes & Few tips and suggestions for varan:
- Add 1 or 2 tbsp of freshly grated coconut toward the end of this varan recipe.
- If you want, you can also add some goda masala to the dal.
- You may also add 2-3 slightly crushed garlic cloves (if making varan for regular days.)
- While tempering the Varan, add the garlic along with the curry leaves and green chilies.
- Fry till garlic turns light golden and the raw garlic smell is gone. Only then add the tempering in the dal varan.
For Pressure-Cooking Rice:
- If you don’t have time for slow-cooking rice, you can alternatively pressure cook it with 2 cups water for 1-2 whistles.
- If you dont like mushy rice and want separated rice grains (khilre chawal) just add only 1½ cups water and pressure cook the rice for 1 whisle on full heat and 2nd whistle on med heat.
- For a softer texture, add 2½ cups of water and pressure cook the rice for 2 to 3 whistles.
You Might Like To Try Other Related Regional Recipes
- Khichdi: The Comfort Food of India
- Sunday Recipe: Delicious Begun Bhaja
- How To Make A Bilahir Tok: Tomato Chutney in Assamese Style
- How to Prepare Bhoger Khichdi in Assamese Style
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