Varan Bhaat

1. 1
   prep · ~15 min

   Wash the dal and rice.

   1.Rinse the toor dal well until the water runs clearer.

   2.Soak the dal in fresh water for 15 minutes, then drain.

   3.Rinse the rice 2 to 3 times and set aside.
2. 2
   pressure cook · ~20 min

   Cook the dal until soft.

   Add the soaked toor dal, 2.5 cups water, and turmeric powder to a pressure cooker. Cook for 4 whistles, then let the pressure release naturally.

   TIPSoft, fully cooked dal gives varan its smooth texture, so do not undercook it.
3. 3
   boil · ~15 min

   Cook the rice.

   Add the rice, 2 cups water, and 1 pinch salt to a pot. Cover and cook on low heat until the rice is soft and the water is absorbed.

4. 4
   mix · ~3 min

   Mash and loosen the dal.

   Open the cooker and mash the dal lightly with a spoon or whisk. Add the remaining 0.5 cup water and mix to make a smooth, pourable varan.

5. 5
   temper · ~2 min

   Make the tempering.

   1.Heat 1 tsp ghee in a small pan over medium heat.

   2.Add cumin seeds and let them sizzle for a few seconds.

   3.Add asafoetida and immediately turn off the heat.

   4.Pour this tempering over the dal.

   TIPKeep the heat moderate so the cumin turns fragrant without burning.
6. 6
   simmer · ~4 min

   Season the varan and simmer briefly.

   Add the remaining salt to the dal and simmer for 3 to 4 minutes, stirring once or twice, until the flavors come together.

7. 7
   assemble · ~2 min

   Serve the varan bhaat.

   Spoon the hot rice into bowls and top with the varan. Finish each serving with a little of the remaining ghee and a few drops of lemon juice.

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