Steamed Basmati Rice, Batate Song, Varan and Vegetable Pickle

Ingredients

• 500 g Potato (About 4 medium potatoes)
• 2 medium Onion (Finely chopped)
• 2 tbsp Vegetable Oil (Or coconut oil for authentic flavor)
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 1.5 tsp Kashmiri Red Chili Powder (Adjust for desired heat and color)
• 0.5 tsp Turmeric Powder
• 1 inch ball Tamarind (Or 1.5 tbsp tamarind paste)
• 2 pcs Green Chili (Slit lengthwise (optional))
• 1 tsp Salt (Or to taste)
• 1 cup Water (1/2 cup for tamarind, 1/2 cup for gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Potatoes and Tamarind Pulp

   • Wash the potatoes thoroughly. Boil them in a pot of water until they are fork-tender, which takes about 15-20 minutes. Drain, let them cool slightly, then peel and cut into 1-inch cubes. Set aside.
   • While the potatoes are boiling, soak the tamarind ball in 1/2 cup of warm water for about 15 minutes. Squeeze the tamarind well to extract all the pulp, then strain the liquid through a fine-mesh sieve. Discard the solids and keep the tamarind water.
2. 2

   Create the Tempering (Tadka)

   • Heat the oil in a wide pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter and pop, which should take about 30 seconds.
   • Immediately add the asafoetida, followed by the finely chopped onions.
3. 3

   Sauté the Aromatics

   • Sauté the onions, stirring occasionally, until they become soft and turn a light golden brown. This should take about 6-8 minutes.
   • Add the slit green chilies (if using), turmeric powder, and Kashmiri red chili powder. Stir continuously for about 1 minute until the spices are fragrant and the raw smell disappears.

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.

Ingredients

• 250 g Carrot (Peeled and cut into 1-inch batons)
• 250 g Cauliflower (Cut into small florets)
• 250 g Turnip (Peeled and cut into 1-inch pieces)
• 50 g Green Chili (Slit lengthwise, stems removed)
• 1 cup Mustard Oil
• 3 tbsp Mustard Seeds (To be coarsely ground)
• 2 tbsp Fennel Seeds (To be coarsely ground)
• 1 tbsp Fenugreek Seeds (To be coarsely ground)
• 1 tbsp Turmeric Powder
• 2 tbsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Asafoetida
• 3 tbsp Salt (Use non-iodized salt for best results)
• 0.25 cup White Vinegar

Instructions

1. 1

   Prepare and Dry the Vegetables

   • Wash all vegetables thoroughly under running water.
   • Cut the carrots, cauliflower, and turnips into uniform, bite-sized pieces. Slit the green chilies lengthwise.
   • Bring a large pot of water to a rolling boil. Blanch the cauliflower and turnips for 2 minutes. Add the carrots and blanch for 1 more minute. The vegetables should be slightly tender but still very crisp.
   • Immediately drain the vegetables in a colander and spread them on a clean, dry kitchen towel or a large tray in a single layer.
   • Let the vegetables air-dry completely. This is a critical step. You can place them in the sun for 3-4 hours or under a ceiling fan for 5-6 hours until no surface moisture remains.
2. 2

   Prepare the Spice Mix and Oil

   • While the vegetables dry, heat a small, dry pan over low heat. Add the mustard seeds, fennel seeds, and fenugreek seeds. Dry roast for 1-2 minutes until they become aromatic. Be careful not to burn them.
   • Remove the spices from the pan and let them cool completely.
   • Once cooled, transfer the roasted spices to a grinder or mortar and pestle and grind them into a coarse powder.
   • In a separate, larger pan, heat the mustard oil over medium-high heat until it reaches its smoking point (you will see faint white smoke). This process removes the oil's raw pungency.