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A simple and comforting Maharashtrian lentil soup made with split pigeon peas. This mild, soulful dal is seasoned with turmeric and hing, perfect for a light meal with steamed rice and a dollop of ghee.
Rinse the toor dal under cool running water 3-4 times until the water runs clear. Soak the dal in 2 cups of water for at least 30 minutes. This step is crucial for a creamy texture and faster cooking.
Drain the soaking water. Transfer the dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, and hing. Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously with a wire whisk or use an immersion blender until it reaches a smooth, lump-free, and creamy consistency.
Place the cooker back on the stove over low heat. Add salt and the optional jaggery. Pour in about 1 cup of hot water, or more, to adjust the consistency. Varaan should be thin and soupy. Stir well and let it simmer gently for 5-7 minutes, allowing the flavors to meld.
While the dal simmers, prepare the tempering (tadka). Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and wait for them to splutter completely.
Add the cumin seeds and curry leaves to the pan. Be careful as the leaves may splutter. Sauté for about 20-30 seconds until the cumin seeds are fragrant and slightly browned.
Immediately pour the hot tempering over the simmering dal. Mix well to incorporate the flavors. Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
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A simple and comforting Maharashtrian lentil soup made with split pigeon peas. This mild, soulful dal is seasoned with turmeric and hing, perfect for a light meal with steamed rice and a dollop of ghee.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 218.24 calories per serving with 9.69g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1-2 slit green chilies along with the dal while pressure cooking for a mild heat.
Add 1-2 pieces of dried kokum while simmering the dal, or squeeze a teaspoon of fresh lemon juice just before serving for a tangy flavor.
For a festive version, add a pinch of Maharashtrian goda masala to the dal while it simmers.
Add a small chopped tomato or a handful of chopped spinach to the dal before pressure cooking for added nutrition.
Toor dal is an excellent source of vegetarian protein, which is essential for muscle repair, building tissues, and overall body function.
The combination of high fiber from lentils and the carminative properties of hing (asafoetida) and cumin seeds helps improve digestion and prevent bloating.
This dal is low in saturated fat and cholesterol. The fiber in lentils can help lower blood cholesterol levels, contributing to better cardiovascular health.
As a good source of complex carbohydrates and fiber, Dal Varaan provides a steady release of energy, keeping you full and energetic for longer.
Yes, Dal Varaan is very healthy. It is rich in plant-based protein and dietary fiber from the lentils, which aids in digestion and promotes satiety. It is minimally spiced and cooked with healthy fats like ghee, making it a light, nutritious, and easily digestible meal.
One serving of Dal Varaan (approximately 1 cup or 265g) contains around 235-245 calories. The calorie count can vary slightly based on the amount of ghee and jaggery used.
Absolutely. You can cook the soaked dal in a deep pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become completely soft. Ensure you add enough water and stir occasionally to prevent it from sticking to the bottom.
Dal Varaan is a very simple, mild Maharashtrian dal. Unlike many other Indian dals, it does not contain onions, garlic, ginger, or tomatoes. Its flavor profile is subtle, relying on hing, turmeric, and a simple ghee tempering, making it a comforting and sattvic dish.
Let the dal cool completely, then store it in an airtight container in the refrigerator for up to 2-3 days. It will thicken upon cooling, so you'll need to add a little hot water while reheating it on the stovetop or in the microwave.