Egg Balchao, Goan Coconut Rice and Varan

Ingredients

• 1.5 cup Basmati Rice
• 1 cup Coconut Milk (full-fat, for best results)
• 2 cup Water
• 2 tbsp Coconut Oil
• 1 pcs Onion (medium, thinly sliced)
• 1 tsp Ginger-Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 1 pcs Cinnamon Stick (1-inch piece)
• 4 pcs Cloves
• 3 pcs Green Cardamom (pods, lightly crushed)
• 1 pcs Star Anise
• 2 tbsp Cashews (whole or halved)
• 2 tbsp Raisins
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.

2. 2

   Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.

3. 3

   Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.

4. 4

   Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.

5. 5

   Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.

6. 6

   Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.

7. 7

Ingredients

• 1 cup Toor Dal (Also known as split pigeon peas)
• 4 cup Water (Divided; 2 cups for cooking and 2 cups for adjusting consistency)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Jaggery (Optional, for a subtle sweetness)
• 2 tbsp Ghee (For serving)

Instructions

1. 1

   Cook the Dal

   • Rinse the toor dal thoroughly under cold running water until the water runs clear. Soaking the dal for 30 minutes is optional but recommended for faster cooking.
   • Drain the dal and transfer it to a pressure cooker.
   • Add 2 cups of water, turmeric powder, and hing to the cooker.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
2. 2

   Mash and Simmer

   • Allow the pressure to release naturally from the cooker. This ensures the dal is perfectly cooked.
   • Open the lid and, while the dal is still hot, use a whisk or an immersion blender to mash it into a smooth, creamy paste. There should be no whole lentils visible.
   • Place the cooker back on the stove over low heat.
   • Pour in the remaining 2 cups of hot water, salt, and the optional jaggery. Stir well to combine everything.
   • Bring the mixture to a gentle boil and let it simmer for 5-7 minutes, stirring occasionally, until it reaches a smooth, flowing, soupy consistency.
3. 3

   Serve

   • Turn off the heat. Pour the hot varan into serving bowls.
   • Just before serving, add a generous dollop of ghee to each bowl.
   • Serve immediately with hot steamed rice (bhaat) for a classic Maharashtrian meal.