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Dal Varan

Name: Dal Varan
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup toor dal (split pigeon peas, washed); 3 cup water (for pressure cooking dal); 1 pinch turmeric powder; 0.5 tsp salt; 1 tsp jaggery (grated, adjust to taste for mild sweetness); 1 tsp ghee (for tempering); 0.5 tsp cumin seeds; 1 pinch asafoetida; 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

6/10

A simple, soul-warming Maharashtrian dal made with split pigeon peas, lightly spiced with cumin and hing. Unlike richer dals, Varan is kept light and mildly sweet, letting the natural flavor of the lentils shine through. It's the quintessential comfort food served with steamed rice and a dollop of ghee.

PREP

COOK

25m

SERVES

1 KATORI

187 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cuptoor dal · split pigeon peas, washed3 cupwater · for pressure cooking dal1 pinchturmeric powder½ tspsalt1 tspjaggery · grated, adjust to taste for mild sweetness1 tspghee · for tempering½ tspcumin seeds1 pinchasafoetida2 tbspcilantro · chopped, for garnish

NUTRITION · PER SERVING

187

CALORIES · 1 KATORI

Protein11g · 24%

Carbs33g · 71%

Fat2g · 10%

Fiber8g

Sugar3g

Saturated fat1g

Cholesterol3mg

Sodium303mg

Potassium725mg

Phosphorus186mg

How we calculate →

METHOD · 6 STEPS

prep
Wash and soak the toor dal.
Rinse the toor dal under running water 2-3 times until the water runs clear. Drain and set aside.
pressure cook · ~15 min
Pressure cook the dal with turmeric.
1.Add washed dal to the pressure cooker with 3 cups water and turmeric powder.
2.Close the lid and pressure cook on medium heat for 4-5 whistles.
3.Let the pressure release naturally. Open only after all steam has escaped.
TIPNatural release is key — it finishes cooking the dal gently without making it gluey.
mix · ~5 min
Mash the dal and adjust consistency.
Open the cooker and whisk the dal vigorously with a wooden churner or ladle until smooth. Add salt, jaggery, and 1 cup of water. Bring to a gentle boil and simmer for 4-5 minutes, stirring occasionally. Turn off the heat.
TIPWhisk while hot — it emulsifies the dal and gives a creamy mouthfeel without any cream.
temper · ~2 min
Prepare the cumin-hing tempering.
1.Heat ghee in a small tadka pan over medium heat until it melts and shimmers.
2.Add cumin seeds and let them crackle and turn golden (about 30 seconds).
3.Add asafoetida, stir once, and immediately pour the tempering over the dal.
TIPWork fast once the cumin crackles — hing burns in seconds and turns bitter.
simmer · ~1 min
Simmer the tempered dal for one minute.
Stir the tempering into the dal and let it simmer together for just a minute so the flavors meld.
garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, top with chopped cilantro, and serve immediately with steamed rice and a drizzle of ghee.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak toor dal for 15-30 minutes if time allows to reduce cooking time and improve digestibility.
2
Whisk the dal vigorously while hot to achieve a creamy, emulsified texture without adding cream.
3
Natural pressure release is essential — quick release can make the dal watery and unevenly cooked.
4
Add jaggery gradually and taste as you go; the sweetness should be subtle, not cloying.
5
Pour the tempering over the dal while both are hot to maximize the aroma of cumin and hing.
6
Simmer the tempered dal for just a minute to meld flavors without losing the tempering's punch.
7
For the best texture, use a wooden churner (mathani) or a whisk — a fork won't give the same smoothness.

RECIPE VARIATIONS

Adapt it for your goals.

no jaggery

No-jaggery

Omit the jaggery entirely if you prefer a savory-only dal — perfect for those who want to keep the dish less sweet and more traditionally spiced.

garlic tadka

Garlic-tadka

Add 2-3 finely chopped garlic cloves to the tempering after the cumin seeds crackle for a pungent, robust variation that adds depth and warmth.

vegan

Vegan

Replace ghee with coconut oil or any neutral oil for the tempering to make this dal completely plant-based without compromising the tempering technique.

extra tangy

Extra-tangy

Stir in a teaspoon of fresh lemon juice or a small pinch of amchur (dried mango powder) just before serving for a bright, tangy finish that balances the sweetness of jaggery.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Toor dal (split pigeon peas) provides a good source of plant-based protein, supporting muscle repair and satiety in a light, easily digestible form.

✓

High in Dietary Fiber

The lentils are naturally high in soluble and insoluble fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.

✓

Low in Fat

With only a small amount of ghee for tempering, this dal is a low-fat dish that delivers heart-healthy fats from the clarified butter without being heavy.

✓

Contains Digestive Aids

Asafoetida (hing) and turmeric are traditionally used in Indian cooking for their digestive properties, helping to reduce bloating and support gut comfort.

✓

Provides Essential Minerals

Toor dal is a good source of iron, magnesium, and potassium, which are important for energy production, muscle function, and maintaining healthy blood pressure.

QUESTIONS?