A classic Sindhi comfort food, Varyun Patata is a hearty curry featuring tender potatoes and savory moong dal nuggets (wadi). Simmered in a tangy tomato and onion gravy, this dish is aromatic, flavorful, and perfect for a wholesome meal with rotis or steamed rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A light, comforting, and protein-packed lentil dish made with yellow moong dal. Tempered with aromatic spices in ghee, this dal is a staple in Indian homes and comes together in under 30 minutes. Perfect with rice or roti.
About Varyun Patata, Steamed Basmati Rice and Moong Dal Tadka
Creamy Moong Dal with flavorful Varyun Patata and rice. A gut-friendly, comforting meal for any day.
This sindhi dish is perfect for lunch. With 853.6600000000001 calories and 28.810000000000002g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Coriander Powder
1.5 tsp Salt (or to taste)
600 ml Water (warm, approx. 2.5 cups)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Fry the Wadi
Heat 2 tbsp of oil in a kadai or heavy-bottomed pan over medium heat.
Add the moong dal wadi and shallow-fry for 2-3 minutes, stirring constantly until they turn a deep golden brown. Be careful not to burn them.
Remove the fried wadi with a slotted spoon and set them aside on a plate.
2
Prepare the Tadka
In the same pan, add the remaining 1 tbsp of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onion and sauté for 8-10 minutes until it becomes soft, translucent, and starts to turn golden at the edges.
3
Cook the Masala Base
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Now, add the tomato puree along with the turmeric powder, red chili powder, and coriander powder. Mix well.
4
Sauté the Gravy
Cook this masala mixture on medium-low heat for 6-8 minutes, stirring occasionally.
Continue cooking until the masala thickens, darkens in color, and you see oil separating from the sides of the pan. This step is crucial for a flavorful gravy.
5
Simmer the Curry
Add the cubed potatoes, the fried wadi, and salt to the pan. Stir gently for a minute to coat everything with the masala.
Pour in 600 ml (about 2.5 cups) of warm water and stir. Bring the curry to a boil.
6
Cook until Tender
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
Cook until the potatoes are fork-tender and the wadi have softened but still hold their shape.
7
Finish and Garnish
Turn off the heat. Sprinkle the garam masala over the curry and stir gently.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes to allow the flavors to meld before serving.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 cup Yellow Moong Dal (Rinsed and soaked for at least 30 minutes)
2 tbsp Ghee (Divided)
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
1 medium Onion (Finely chopped)
1 inch Ginger (Finely grated or minced)
4 clove Garlic (Minced)
2 pcs Green Chili (Slit lengthwise)
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (For color and mild heat, adjust to taste)
1 tsp Salt (To taste)
3.5 cup Water (3 cups for cooking, 0.5 cup or more to adjust consistency)
2 pcs Dried Red Chili (Broken in half)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for serving)
Instructions
1
Pressure Cook the Dal
Drain the soaked moong dal. Place it in a pressure cooker with 3 cups of water, turmeric powder, and salt.
Secure the lid and pressure cook on medium-high heat for 3-4 whistles, approximately 10-12 minutes.
Allow the pressure to release naturally. Once safe, open the cooker and whisk the dal gently until it reaches a smooth, creamy consistency. Set aside.
2
Prepare the Base Masala
Heat 1 tablespoon of ghee in a kadai or deep pan over medium heat.
Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes, pressing down with a spatula, until they turn soft and mushy and the ghee starts to separate from the masala.
3
Combine and Simmer
Pour the cooked dal into the pan with the prepared masala. Mix everything together thoroughly.
