Loading...
A comforting Maharashtrian dal with a delightful balance of sweet and tangy flavors. Made with pigeon peas, jaggery, and kokum, this simple dish is a staple in Marathi households and pairs perfectly with steamed rice.
For 4 servings
Pressure Cook the Dal
Simmer the Varan
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
A comforting Maharashtrian dal with a delightful balance of sweet and tangy flavors. Made with pigeon peas, jaggery, and kokum, this simple dish is a staple in Marathi households and pairs perfectly with steamed rice.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 255.7 calories per serving with 9.89g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Combine and Serve
To make this recipe vegan, simply replace the ghee with coconut oil or any neutral vegetable oil for the tempering.
Add 1/2 inch of grated ginger to the tempering along with the green chilies for a warm, zesty flavor.
This recipe is naturally free from onion and garlic, making it suitable for those who avoid them and for certain festive occasions.
For a bit more heat, add a pinch of red chili powder along with the goda masala or increase the number of green chilies in the tempering.
Toor dal is an excellent source of plant-based protein, which is crucial for building and repairing tissues, muscle maintenance, and overall body function.
The high dietary fiber content in pigeon peas aids in digestion, prevents constipation, and supports a healthy gut. The addition of hing (asafoetida) in the tempering also helps in reducing gas and bloating.
This dal is a good source of iron, an essential mineral for forming hemoglobin, which transports oxygen in the blood. Regular consumption can help prevent iron-deficiency anemia.
Godi Varan provides complex carbohydrates from the dal and simple carbohydrates from jaggery, offering a sustained release of energy to keep you active throughout the day.
Goda Masala is a unique Maharashtrian spice blend with a sweet and pungent aroma, containing ingredients like coconut, sesame seeds, and stone flower (dagad phool). For authentic Godi Varan, it's highly recommended not to substitute it. Garam masala has a very different flavor profile.
Yes, Godi Varan is a very healthy and nutritious dish. It is rich in plant-based protein and fiber from the toor dal, which aids digestion and keeps you full. It is relatively low in fat and provides essential minerals. The use of jaggery is also a healthier alternative to refined sugar.
One serving of Godi Varan (approximately 1 cup or 255g) contains around 280-320 calories. The exact count can vary based on the amount of ghee and jaggery used.
Kokum is a dried fruit from the mangosteen family, used as a souring agent in Indian cuisine. It imparts a unique tangy flavor and a beautiful pinkish hue. If you can't find it, the best substitute is 1 tablespoon of tamarind paste.
It's easy to adjust the consistency. If it's too thick, simply stir in some hot water until it reaches your desired consistency. If it's too thin, let it simmer on low heat for a few more minutes to allow some of the water to evaporate and thicken it.
You can store leftover Godi Varan in an airtight container in the refrigerator for up to 2-3 days. It tends to thicken upon cooling, so you may need to add a little water while reheating.