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A simple, comforting Maharashtrian dal made from split pigeon peas. Lightly seasoned with turmeric and asafoetida, this soothing lentil dish is a staple in festival feasts, traditionally served with steamed rice and a dollop of ghee.
Cook the Dal
Mash and Simmer
A simple, comforting Maharashtrian dal made from split pigeon peas. Lightly seasoned with turmeric and asafoetida, this soothing lentil dish is a staple in festival feasts, traditionally served with steamed rice and a dollop of ghee.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 236.45 calories per serving with 10.92g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Serve
Add a small, 1/2-inch piece of peeled ginger while pressure cooking the dal for a subtle, warming flavor.
This dal is excellent for young children. Simply skip the salt and jaggery, and serve it plain or mixed with soft-cooked rice.
For a different dish called 'Amti', you can add a tempering (tadka) of ghee, mustard seeds, cumin seeds, curry leaves, and a pinch of red chili powder.
Toor dal is a fantastic source of plant-based protein, which is crucial for muscle repair, building tissues, and overall body function.
The simple preparation, combined with the digestive properties of hing (asafoetida) and high fiber content, makes Varan very easy on the stomach and beneficial for gut health.
Lentils are a good source of complex carbohydrates, which provide a steady release of energy, keeping you feeling full and energized for longer.
Varan provides essential micronutrients like folate, iron, magnesium, and potassium, which are vital for various bodily functions, including blood formation and heart health.
Varan is unique in its simplicity. Unlike most other dals, it does not have a 'tadka' (tempering of spices in hot oil or ghee). Its flavor comes purely from the cooked lentils, turmeric, and hing, making it very light and soothing.
Yes, Varan is very healthy. It is rich in plant-based protein and dietary fiber from the toor dal. It's also light, easy to digest, and low in fat, making it an excellent comfort food and suitable for all ages.
One serving of Varan (approximately 1 cup or 255g) contains around 235-250 calories, primarily from the lentils and the ghee added at the end.
Absolutely. You can cook the dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become completely soft. Make sure to add more water as needed during the cooking process.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The dal will thicken upon cooling. Reheat it on the stovetop, adding a little hot water to adjust the consistency.
Jaggery is optional, but a small amount is often added in Maharashtrian cuisine to balance the flavors. It doesn't make the dal sweet but adds a subtle depth and rounds out the taste.
This recipe goes great with these complete meals
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