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A simple, comforting Maharashtrian lentil soup made from split pigeon peas (toor dal). Mildly flavored with turmeric and asafoetida, this wholesome, sattvic dal is finished with a dollop of ghee and traditionally served with steamed rice, making it a staple in festive meals and everyday comfort food.
Prepare the Dal: Rinse the toor dal under running water 2-3 times until the water runs clear. For faster cooking, you can soak the dal in 2 cups of water for 30 minutes, then drain completely. This step is optional but recommended.
Pressure Cook the Dal: Transfer the drained 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, which should take about 15 minutes. Turn off the heat and allow the pressure to release naturally, which takes another 10 minutes.
Mash to a Creamy Consistency: Once the pressure has fully released, open the cooker. Use a whisk or an immersion blender to mash the cooked dal until it is completely smooth and creamy. This step is crucial for achieving the authentic, velvety texture of Varan.
Simmer and Season: Place the cooker back on the stove over low heat. Add salt, grated jaggery, and about 1 cup of warm water to adjust the consistency to your liking. It should be like a thick, flowing soup. Stir well until the jaggery dissolves completely.
Final Simmer: Let the dal simmer gently for 5-7 minutes, allowing the flavors to meld together. Stir occasionally to prevent it from sticking to the bottom of the cooker.
Finish and Serve: Turn off the heat. Stir in the ghee until it melts and is fully incorporated into the dal. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice and a side of lemon wedge.
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A simple, comforting Maharashtrian lentil soup made from split pigeon peas (toor dal). Mildly flavored with turmeric and asafoetida, this wholesome, sattvic dal is finished with a dollop of ghee and traditionally served with steamed rice, making it a staple in festive meals and everyday comfort food.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 210.88 calories per serving with 9.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1-2 pieces of dried kokum along with the dal while pressure cooking for a subtle, tangy flavor.
Squeeze a teaspoon of fresh lemon juice into the dal just before serving for a fresh, zesty taste.
For a slightly sweeter version, increase the jaggery to 2 teaspoons.
Toor dal is an excellent source of protein, which is essential for muscle repair, building tissues, and overall body function, making it a great choice for vegetarians and vegans.
This dal is prepared with minimal spices and includes hing (asafoetida), which is known to reduce gas and aid digestion. Its simple nature makes it very light on the stomach.
Lentils are complex carbohydrates with a low glycemic index, providing a steady release of energy that keeps you feeling full and energized for longer periods.
Toor dal is a good source of iron, which is vital for preventing anemia, and folate, which is crucial for cell growth and metabolism.
Yes, Dal Varan is very healthy. It is an excellent source of plant-based protein, dietary fiber, and essential minerals. Being low in fat and spices, it is light, easy to digest, and considered a wholesome, comforting meal.
One serving of Dal Varan (approximately 220g or 1 cup) contains around 250-280 calories. The majority of calories come from the lentils and the ghee added at the end.
Absolutely. Cook the soaked dal in a deep, heavy-bottomed pot with a lid. It will take significantly longer, about 45-60 minutes, for the dal to become completely soft and mashable. You may need to add more water as it cooks.
Dal Varan is a simple, non-spicy Maharashtrian dal with minimal ingredients (turmeric, hing, jaggery, ghee) and no tempering ('tadka'). Dal Tadka is a North Indian dish that involves a final tempering of spices like cumin seeds, mustard seeds, dried red chilies, and sometimes onions and garlic in hot oil or ghee, which is poured over the cooked dal for a more robust flavor.
You can, but the small amount of jaggery is traditional in Maharashtrian cuisine. It doesn't make the dal sweet but rather balances the flavors and adds a subtle depth. We recommend using it for an authentic taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling. To reheat, warm it on the stovetop or in the microwave, adding a little hot water to restore its original soupy consistency.